Savor this Silky Pumpkin Cheesecake featuring Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this delightful dessert captures autumnal comfort. I avoid canned puree – it’s watery and flat-tasting – so I’ve taken the extra step baking fresh squash varieties. Roasting enhances the sweet flavor and reduces unwanted water, resulting in a deep, aromatic mash that gives the cheesecake real depth. Golden nut brittle completes the dessert: toasty, flavorful and with just the right amount of crunch to offset the velvety texture.

Pumpkin Cheesecake with Maple Pecan Brittle

For 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin in sections, cook, loosely covered, at 200C (180C fan) cooked through but not colored. Blend using a powerful blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves 8 to 10

Base Ingredients

• gingersnap cookies
• melted butter, softened, with more for the tin
• ⅛ tsp fine sea salt

For the Filling

• soft cheese
• 150g caster sugar
• orange zest
• homemade puree (see introduction)
• thickener
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• hint of cloves
• fresh eggs, at room temperature
• sour cream
• vanilla

Crunchy Finish

• maple sweetener
• sugar
• nut pieces, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Heat the oven to 185C (165C fan) then butter the entire interior using a cake tin. Pulse the ginger nuts to fine crumbs, then tip into a medium bowl. Incorporate the salty butter, combine coating the crumbs. Tip into the buttered container, even it out, bake for 10 minutes, then remove and leave to cool.

Turn down the heat to a lower temp. In the meantime, place the base ingredients in a stand mixer, mix on low speed on medium-low until well blended. Incorporate the spiced pumpkin mix, and beat gently well mixed. Mix in eggs separately, mixing thoroughly after each one, then add the cream and extract, whip until fully incorporated.

Transfer the pumpkin filling on to the prepared crust and smooth the top using a spatula. Give it a gentle shake on a surface to dispel any air bubbles, then heat the dessert in the middle of the oven for 45 minutes until the sides are firm with a jiggly middle. Turn off the oven, keep the oven slightly open and let it cool down for an hour. When cooled, cool in the fridge (or longer), until completely set.

While waiting, create the topping (ahead of time). Preheat the oven to a high temperature and line a small oven tray with parchment. Stir together the ingredients in a pot and heat slowly over a low heat for about a minute. Stir in the chopped pecans, stop heating and spread on the tray. Bake for about eight minutes, until crisp, take out and cool. After cooling completely, break into chunks place in a container chilled.

Remove the dessert from its tin place on a serving dish. Beat the cream to a light consistency, then add into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.