🔗 Share this article Savor this Creamy Autumn Cheesecake featuring Maple Pecan Brittle Velvety, aromatic and just sweet enough, this seasonal treat embodies harvest warmth. I skip prepared pumpkin – it lacks depth and flavor – so I recommend of roasting fresh squash varieties. Baking coaxes out the sweet flavor while evaporating unwanted water, resulting in a rich, tasty base that gives the cheesecake genuine complexity. A crunchy pecan topping adds the perfect finish: toasty, flavorful and offering a satisfying crisp against the cheesecake’s creamy softness. Autumn Cheesecake and Crunchy Pecan Topping To make 200g pumpkin puree, chop fresh pumpkin pieces into cubes, then roast, lightly covered, at 390F until soft but not browned. Process until smooth. Prep 10 minutes Cook 1 hour 45 minutes Cool 60 minutes Chill 6 hr+ Serves 8 to 10 Base Ingredients gingersnap cookies melted butter, melted, plus extra for greasing sea salt For the Filling soft cheese fine sugar citrus peel 200g pumpkin puree (see introduction) cornstarch cinnamon spice warm ginger nutmeg clove spice room-temperature eggs, at room temperature sour cream vanilla Pecan Garnish maple sweetener fine sugar chopped pecans, roughly chopped a pinch of salt heavy cream Heat the oven to 365F coat the base and sides using a cake tin. Pulse the biscuits to fine crumbs, transfer to a medium bowl. Incorporate the salty butter, stir so the crumbs are evenly damp. Tip into the prepared pan, press down firmly, heat until set, set aside to cool. Turn down the setting to 175C (155C fan). At the same time, add the cream cheese, sugar and orange zest into a mixer bowl, whip using the paddle on medium-low until well blended. Add the spiced pumpkin mix, blend at low speed well mixed. Introduce the eggs one at a time, incorporating fully one by one, then add the cream and extract, and beat until combined. Pour the pumpkin filling over the set base and smooth the top with a small spatula. Lightly tap the pan on the counter to release trapped air, then heat the dessert in the middle of the oven for about three-quarters of an hour until the sides are firm and a soft center. Switch off the heat, keep the oven slightly open and let it cool down for 60 minutes. When cooled, cool in the fridge (and up to three days), until fully chilled. In the meantime, prepare the brittle (in advance). Heat the oven to a high temperature cover a tray using liner. Mix the maple syrup and sugar in a small saucepan and heat slowly gently for about a minute. Add in the nuts and salt, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until crisp, take out and cool. Once the brittle is completely hard, break into chunks place in an airtight container chilled. Open the cheesecake from its tin place on a serving dish. Whip the cream to a light consistency, then spoon on top of the cake leaving space around. Add the crunchy bits across the surface, then serve with extra pecan brittle alongside.