Indulge in this Silky Autumn Cheesecake featuring Crunchy Maple Pecans

Smooth, aromatic and not overly sugary, this pumpkin cheesecake embodies fall coziness. I’m not a fan of prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step of roasting fresh squash varieties. Baking coaxes out the inherent sugars while evaporating unwanted water, resulting in a rich, tasty base imparting real depth. Golden nut brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch to offset the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

For about one cup of puree, cut fresh pumpkin pieces into cubes, then roast, with a cover, in a hot oven cooked through but not colored. Puree in a high-speed blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill overnight
Serves 8 to 10

Crumb Crust

• spiced biscuits
• 70g unsalted butter, melted, and some for coating
• ⅛ tsp fine sea salt

Cheesecake Mixture

• 500g cream cheese
• 150g caster sugar
• citrus peel
• squash mash (prepared earlier)
• cornstarch
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, at room temperature
• sour cream
• pure vanilla

Crunchy Finish

• pure maple syrup
• 1 tbsp caster sugar
• chopped pecans, in chunks
• sea salt flakes
• whipping cream

Heat the oven to 365F and lightly grease the base and sides using a cake tin. Pulse the ginger nuts to fine crumbs, transfer to a container. Add the salty butter, combine coating the crumbs. Transfer to the prepared pan, press down firmly, cook briefly, set aside to cool.

Reduce the setting to 355F. In the meantime, add the base ingredients in a stand mixer, whip with the paddle attachment slowly until smooth and creamy. Mix in the puree, thickener, and seasonings, then mix gently until combined. Introduce the eggs one at a time, incorporating fully one by one, next include the soured cream and vanilla, and beat until fully incorporated.

Scoop the spiced cream onto the set base and smooth the top with a tool. Tap the tin gently on a surface to release trapped air, then heat the dessert centered in the oven until set until the edges are set and a soft center. Stop baking, leave the door ajar and leave the cheesecake to cool for one hour. When cooled, chill for at least six hours (and up to three days), until completely set.

While waiting, create the topping (in advance). Heat the oven to 410F cover a tray with parchment. Stir together the maple syrup and sugar in a pot and heat slowly gently until dissolved. Add in the nuts and salt, stop heating and scrape into the lined tray. Bake for about eight minutes, until crisp, take out and cool. When fully hardened, cut roughly place in a container frozen.

Open the cheesecake from the springform and transfer to a platter. Beat the cream to a light consistency, then place over the center leaving space around. Scatter most of the pecan brittle over the top, with additional brittle for serving.