Discover this Silky Autumn Cheesecake with Crunchy Maple Pecans

Smooth, aromatic and not overly sugary, this delightful dessert embodies autumnal comfort. I skip canned puree – the taste is bland and thin – so I’ve taken the extra step baking fresh squash varieties. Baking enhances its natural sweetness removing unwanted water, resulting in a rich, tasty base which adds authentic character. A crunchy pecan topping provides the final flourish: toasty, flavorful and providing a textural contrast to offset the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

For 200g pumpkin puree, dice a medium squash, peeled and seeded into chunks, bake, lightly covered, at 200C (180C fan) until soft but not browned. Blend using a powerful blender.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill 6 hr+
Serves 8-10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, melted, and some for coating
• a pinch of salt

Creamy Layer

• 500g cream cheese
• fine sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• 2 tsp cornflour
• cinnamon spice
• warm ginger
• nutmeg
• clove spice
• 2 large eggs, warmed slightly
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• 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 into crumbs, then tip into a mixing bowl. Add the butter and salt, stir so the crumbs are evenly damp. Place in the prepared pan, compact it well, bake for 10 minutes, then remove and leave to cool.

Lower the oven temperature to 175C (155C fan). Meanwhile, place the base ingredients into a mixer bowl, then beat with the paddle attachment on medium-low to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, then mix gently until combined. Mix in eggs separately, beating in well between each addition, then add the cream and extract, whip until fully incorporated.

Transfer the spiced cream on to the prepared crust even the surface with a small spatula. Tap the tin gently on a worktop to remove bubbles, then heat the cheesecake on the middle rack for about three-quarters of an hour until the edges are set with a jiggly middle. Switch off the heat, leave the door ajar allowing it to cool for an hour. When cooled, chill for at least six hours (and up to three days), until firm.

While waiting, prepare the brittle (ahead of time). Set the oven to a high temperature and line a small oven tray with baking paper. Stir together the syrup and sweetener in a pot and stir gently gently briefly. Add in the chopped pecans, stop heating and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, take out and cool. After cooling completely, chop into irregular pieces keeping in an airtight container chilled.

Release the dessert from the pan move to a plate. Whip the cream to soft peaks, then spoon on top of the cake leaving space around. Sprinkle the brittle on top, with additional brittle for serving.