Savor this Creamy Autumn Cheesecake featuring Maple Pecan Brittle
Velvety, flavorful and perfectly sweetened, this delightful dessert is a celebration of fall coziness. I avoid tinned pumpkin – the taste is bland and thin – so I’ve taken the extra step of roasting some butternut or Kent squash. Roasting brings out the inherent sugars and reduces excess moisture, producing a smooth, flavourful puree imparting authentic character. The maple pecan brittle provides the final flourish: toasty, flavorful and providing a textural contrast against the cheesecake’s creamy softness.
Autumn Cheesecake and Crunchy Pecan Topping
For about one cup of puree, chop fresh pumpkin pieces into cubes, then roast, lightly covered, in a hot oven cooked through but not colored. Blend in a high-speed blender.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves 8-10
For the Base
- 200g ginger nut biscuits
- 70g unsalted butter, liquefied, plus extra for greasing
- sea salt
Cheesecake Mixture
- 500g cream cheese
- 150g caster sugar
- citrus peel
- squash mash (as described above)
- thickener
- aromatic cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- hint of cloves
- room-temperature eggs, not cold
- tangy cream
- vanilla
Crunchy Finish
- maple sweetener
- sugar
- nut pieces, coarsely cut
- 1 large pinch flaky sea salt
- heavy cream
Heat the oven to 365F coat the base and sides with a springform pan. Pulse the ginger nuts to fine crumbs, then tip into a medium bowl. Incorporate the butter and salt, and mix until moistened. Place in the greased tin, even it out, bake for 10 minutes, then remove and leave to cool.
Lower the oven temperature to a lower temp. In the meantime, put the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip on low speed at a gentle pace until well blended. Add the pumpkin puree, cornflour and spices, and beat gently until incorporated. Add the eggs separately, mixing thoroughly between each addition, follow with the soured cream and vanilla, whip until fully incorporated.
Scoop the pumpkin filling over the prepared crust even the surface with a tool. Give it a gentle shake on a surface to remove bubbles, then bake the cake centered in the oven for about three-quarters of an hour until the sides are firm and a soft center. Stop baking, crack the door open and leave the cheesecake to cool for an hour. Once it’s at room temperature, cool in the fridge (or for days), until fully chilled.
In the meantime, prepare the brittle (ahead of time). Heat the oven to a high temperature and line a small oven tray using liner. Stir together the maple syrup and sugar in a pot and stir gently gently 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 crisp, set aside. Once the brittle is completely hard, break into chunks and store in a sealed jar chilled.
Open the cheesecake from the springform and transfer to a platter. Whip the cream to a light consistency, then spoon over the center leaving a 3-4cm border. Scatter most of the pecan brittle on top, with additional brittle for serving.
