Savor this Silky Autumn Cheesecake featuring Maple Pecan Brittle

Velvety, spiced and not overly sugary, this seasonal treat embodies autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step to roast fresh squash varieties. Roasting brings out the sweet flavor removing unwanted water, producing a deep, aromatic mash which adds authentic character. Golden nut brittle provides the final flourish: golden, nutty and providing a textural contrast against the velvety texture.

Autumn Cheesecake with Maple Pecan Brittle

For the pumpkin base, dice fresh pumpkin pieces in sections, cook, with a cover, at 390F until soft but not browned. Blend in a high-speed blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves 8-10

Base Ingredients

• gingersnap cookies
• melted butter, liquefied, and some for coating
• ⅛ tsp fine sea salt

Cheesecake Mixture

• 500g cream cheese
• fine sugar
• orange zest
• squash mash (see introduction)
• thickener
• aromatic cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• fresh eggs, warmed slightly
• sour cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• pure maple syrup
• 1 tbsp caster sugar
• chopped pecans, in chunks
• 1 large pinch flaky sea salt
• 150ml double cream

Heat the oven at a moderate heat coat the base and sides of a 20cm round springform tin. Pulse the ginger nuts to fine crumbs, place in a mixing bowl. Incorporate the butter and salt, stir until moistened. Transfer to the greased tin, even it out, bake for 10 minutes, set aside to cool.

Lower the oven temperature to 175C (155C fan). At the same time, place the cream cheese, sugar and orange zest in a stand mixer, then beat on low speed on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, blend at low speed well mixed. Add the eggs individually, mixing thoroughly after each one, then add the soured cream and vanilla, whip until fully incorporated.

Scoop the spiced cream on to the prepared crust even the surface with a small spatula. Give it a gentle shake on a surface to release trapped air, then bake the dessert in the middle of the oven until set until the edges are set with a jiggly middle. Switch off the heat, keep the oven slightly open and let it cool down for 60 minutes. Once it’s at room temperature, chill for at least six hours (and up to three days), until completely set.

In the meantime, prepare the brittle (in advance). Heat the oven to a high temperature cover a tray with parchment. Stir together the ingredients over heat and heat slowly over a low heat until dissolved. Stir in the chopped pecans, stop heating transfer to the sheet. Bake for about eight minutes, until crisp, set aside. After cooling completely, chop into irregular pieces place in an airtight container chilled.

Release the cheesecake from the pan move to a plate. Beat the cream to soft peaks, then add on top of the cake with a clear edge. Sprinkle the brittle on top, with additional brittle for serving.