Indulge in this Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Silky, aromatic and not overly sugary, this pumpkin cheesecake captures fall coziness. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I prefer baking your own pumpkin. Baking brings out the sweet flavor and reduces unwanted water, yielding a rich, tasty base that gives the cheesecake real depth. A crunchy pecan topping completes the dessert: golden, nutty and providing a textural contrast against the smooth filling.

Pumpkin Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, dice 350-400g peeled, deseeded pumpkin in sections, then roast, with a cover, in a hot oven until soft but not browned. Process using a powerful blender.

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

Crumb Crust

• spiced biscuits
• rich butter, liquefied, and some for coating
• ⅛ tsp fine sea salt

Creamy Layer

• soft cheese
• white sugar
• citrus peel
• homemade puree (prepared earlier)
• cornstarch
• ¾ tsp ground cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• clove spice
• fresh eggs, at room temperature
• 100ml soured cream
• vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• fine sugar
• chopped pecans, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Preheat your oven at a moderate heat coat the base and sides with a springform pan. Pulse the biscuits until crumbly, then tip into a medium bowl. Add the butter and salt, and mix so the crumbs are evenly damp. Place in the buttered container, even it out, bake for 10 minutes, then remove and leave to cool.

Lower the heat to 175C (155C fan). In the meantime, add the cheese, sweetener, and zest in the bowl of an electric mixer, then beat using the paddle slowly until smooth and creamy. Incorporate the pumpkin puree, cornflour and spices, blend gently until combined. Add the eggs separately, beating in well one by one, then add the tangy cream and flavoring, and beat until combined.

Scoop the pumpkin filling on to the set base even the surface with a small spatula. Tap the tin gently on the counter to release trapped air, then bake the dessert in the middle of the oven for about three-quarters of an hour until the edges are set and the centre is slightly wobbly. Stop baking, keep the oven slightly open allowing it to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (or for days), until firm.

Meanwhile, create the topping (up to three days ahead). Preheat the oven to 210C (190C fan) cover a tray with baking paper. Mix the maple syrup and sugar over heat and heat slowly gently briefly. Stir in the pecans and sea salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until golden and bubbly, take out and cool. After cooling completely, break into chunks keeping in an airtight container in the freezer.

Release the dessert from its tin move to a plate. Whip the cream to a light consistency, then add on top of the cake leaving space around. Add the crunchy bits on top, then serve with extra pecan brittle alongside.