Discover this Smooth Autumn Cheesecake featuring Crunchy Maple Pecans
Silky, spiced and not overly sugary, this seasonal treat is a celebration of harvest warmth. I’m not a fan of canned puree – the taste is bland and thin – so I’ve taken the extra step baking some butternut or Kent squash. The oven’s heat coaxes out the inherent sugars and reduces extra liquid, resulting in a rich, tasty base imparting real depth. A crunchy pecan topping provides the final flourish: golden, nutty and providing a textural contrast to offset the cheesecake’s creamy softness.
Autumn Cheesecake and Maple Pecan Brittle
To make the pumpkin base, dice fresh pumpkin pieces into cubes, cook, loosely covered, at 200C (180C fan) until tender without browning. Process until smooth.
Prep 10 min
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves about 10 people
Crumb Crust
- gingersnap cookies
- rich butter, liquefied, and some for coating
- ⅛ tsp fine sea salt
For the Filling
- full-fat cream cheese
- fine sugar
- orange zest
- 200g pumpkin puree (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- warm ginger
- nutmeg
- ⅛ tsp ground cloves
- fresh eggs, not cold
- sour cream
- pure vanilla
Crunchy Finish
- 2 tbsp maple syrup
- 1 tbsp caster sugar
- nut pieces, roughly chopped
- 1 large pinch flaky sea salt
- heavy cream
Set the oven to 365F coat the bottom and edges using a cake tin. Pulse the biscuits until crumbly, then tip into a mixing bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the prepared pan, even it out, cook briefly, then remove and leave to cool.
Turn down the setting to 355F. Meanwhile, place the base ingredients in the bowl of an electric mixer, whip on low speed on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, then mix at low speed until incorporated. Introduce the eggs one at a time, beating in well between each addition, next include the cream and extract, and beat until fully incorporated.
Pour the pumpkin filling over the prepared crust even the surface with a small spatula. Tap the tin gently on a surface to release trapped air, then heat the cheesecake on the middle rack for about three-quarters of an hour until the edges are set and the centre is slightly wobbly. Turn off the oven, crack the door open allowing it to cool for one hour. When cooled, chill for at least six hours (or longer), until completely set.
Meanwhile, create the topping (in advance). Heat the oven to 210C (190C fan) and line a small oven tray with baking paper. Mix the maple syrup and sugar in a pot and heat slowly gently until dissolved. Mix the chopped pecans, stop heating transfer to the sheet. Bake for about eight minutes, until golden and bubbly, set aside. When fully hardened, cut roughly and store in a container in the freezer.
Release the cheesecake from the springform place on a serving dish. 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.
