Savor this Silky Autumn Cheesecake featuring Maple Pecan Brittle
Velvety, spiced and perfectly sweetened, this seasonal treat captures harvest warmth. I skip tinned pumpkin – the taste is bland and thin – so I’ve taken the extra step to roast fresh squash varieties. Roasting enhances the sweet flavor removing excess moisture, producing a deep, aromatic mash which adds real depth. Golden nut brittle adds the perfect finish: caramelized, rich and with just the right amount of crunch against the smooth filling.
Pumpkin Cheesecake and Maple Pecan Brittle
To make the pumpkin base, dice a medium squash, peeled and seeded in sections, bake, with a cover, at 390F until soft but not browned. Blend using a powerful blender.
Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves about 10 people
Base Ingredients
- gingersnap cookies
- melted butter, liquefied, with more for the tin
- ⅛ tsp fine sea salt
Cheesecake Mixture
- soft cheese
- white sugar
- citrus peel
- 200g pumpkin puree (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- clove spice
- 2 large eggs, warmed slightly
- 100ml soured cream
- 1 tsp vanilla extract
Pecan Garnish
- maple sweetener
- fine sugar
- nut pieces, coarsely cut
- 1 large pinch flaky sea salt
- heavy cream
Heat the oven to 185C (165C fan) then butter the base and sides with a springform pan. In a food processor the cookies to fine crumbs, then tip into a mixing bowl. Incorporate the melted butter and salt, stir until moistened. Transfer to the buttered container, press down firmly, cook briefly, take out and cool.
Turn down the oven temperature to 175C (155C fan). At the same time, add the cream cheese, sugar and orange zest into a mixer bowl, mix on low speed on medium-low until well blended. Incorporate the puree, thickener, and seasonings, and beat on medium-low until combined. Mix in eggs individually, beating in well one by one, follow with the soured cream and vanilla, mix until smooth.
Scoop the spiced cream over the set base even the surface using a spatula. Lightly tap the pan on the counter to remove bubbles, then cook the dessert in the middle of the oven for about three-quarters of an hour with set edges with a jiggly middle. Switch off the heat, crack the door open and leave the cheesecake to cool for an hour. When cooled, chill for at least six hours (or for days), until completely set.
In the meantime, create the topping (in advance). Preheat the oven to 410F and line a small oven tray using liner. Mix the syrup and sweetener in a pot mixing on low briefly. Mix the pecans and sea salt, take off the stove and spread on the tray. Cook for 8 minutes, until crisp, take out and cool. After cooling completely, chop into irregular pieces and store in a container in the freezer.
Open the dessert from its tin place on a serving dish. Whisk the cream to a light consistency, then place over the center leaving a 3-4cm border. Scatter most of the pecan brittle over the top, with additional brittle for serving.
