Indulge in this Smooth Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, aromatic and perfectly sweetened, this seasonal treat is a celebration of harvest warmth. I avoid canned puree – it’s watery and flat-tasting – so I’ve taken the extra step to roast some butternut or Kent squash. The oven’s heat enhances the inherent sugars while evaporating excess moisture, producing a deep, aromatic mash that gives the cheesecake real depth. Golden nut brittle completes the dessert: caramelized, rich and offering a satisfying crisp against the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, dice 350-400g peeled, deseeded pumpkin into chunks, then roast, loosely covered, at 390F until tender without browning. Puree in a high-speed blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill 6 hr+
Serves 8-10

For the Base

• gingersnap cookies
• rich butter, melted, and some for coating
• sea salt

Creamy Layer

• soft cheese
• fine sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (prepared earlier)
• cornstarch
• ¾ tsp ground cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• 100ml soured cream
• 1 tsp vanilla extract

Pecan Garnish

• pure maple syrup
• sugar
• 90g pecans, in chunks
• a pinch of salt
• 150ml double cream

Preheat your oven to 185C (165C fan) coat the bottom and edges using a cake tin. Using a processor the cookies until crumbly, transfer to a medium bowl. Mix in the butter and salt, stir coating the crumbs. Place in the prepared pan, press down firmly, bake for 10 minutes, set aside to cool.

Lower the heat to 175C (155C fan). Meanwhile, add the cheese, sweetener, and zest into a mixer bowl, then beat using the paddle at a gentle pace to a creamy texture. Mix in the pumpkin puree, cornflour and spices, blend at low speed well mixed. Mix in eggs one at a time, incorporating fully after each one, follow with the cream and extract, mix until fully incorporated.

Pour the cheesecake mixture over the prepared crust level it out with a tool. Lightly tap the pan on a surface to release trapped air, then cook the cake 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 and leave the cheesecake to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (and up to three days), until firm.

In the meantime, prepare the brittle (up to three days ahead). Set the oven to 410F and line a small oven tray with baking paper. Combine the maple syrup and sugar in a small saucepan and stir gently over a low heat for about a minute. Stir in the nuts and salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until caramelized, set aside. When fully hardened, cut roughly place in an airtight container frozen.

Open the cake from the pan and transfer to a platter. Beat the cream to a light consistency, then spoon into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle across the surface, offering more on the side.