Savor a Creamy Autumn Cheesecake featuring Maple Pecan Brittle
Velvety, aromatic and not overly sugary, this delightful dessert is a celebration of fall coziness. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I recommend baking your own pumpkin. The oven’s heat enhances its natural sweetness removing unwanted water, producing a rich, tasty base imparting authentic character. The maple pecan brittle completes the dessert: caramelized, rich and with just the right amount of crunch against the velvety texture.
Autumn Cheesecake with Maple Pecan Brittle
For 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin in sections, cook, with a cover, at 390F until soft but not browned. Puree using a powerful blender.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hr
Chill at least 6 hours
Serves 8-10
Base Ingredients
- 200g ginger nut biscuits
- rich butter, melted, and some for coating
- ⅛ tsp fine sea salt
Creamy Layer
- full-fat cream cheese
- fine sugar
- citrus peel
- homemade puree (prepared earlier)
- thickener
- cinnamon spice
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- clove spice
- room-temperature eggs, at room temperature
- tangy cream
- pure vanilla
Pecan Garnish
- 2 tbsp maple syrup
- sugar
- chopped pecans, coarsely cut
- 1 large pinch flaky sea salt
- heavy cream
Heat the oven to 365F and lightly grease the entire interior using a cake tin. Pulse the ginger nuts into crumbs, transfer to a container. Add the melted butter and salt, and mix until moistened. Place in the greased tin, press down firmly, cook briefly, then remove and leave to cool.
Turn down the oven temperature to a lower temp. At the same time, put the cream cheese, sugar and orange zest in the bowl of an electric mixer, mix with the paddle attachment at a gentle pace to a creamy texture. Mix in the spiced pumpkin mix, then mix gently until combined. Introduce the eggs individually, mixing thoroughly after each one, follow with the cream and extract, whip until fully incorporated.
Transfer the spiced cream on to the set base level it out with a small spatula. Tap the tin gently on the counter to remove bubbles, then heat the cheesecake in the middle of the oven for about three-quarters of an hour until the sides are firm with a jiggly middle. Switch off the heat, crack the door open allowing it to cool for an hour. Once it’s at room temperature, chill for at least six hours (and up to three days), until fully chilled.
In the meantime, make the pecan brittle (in advance). Set the oven to a high temperature cover a tray with baking paper. Mix the syrup and sweetener in a pot mixing gently briefly. Stir in the pecans and sea salt, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until caramelized, then remove and leave to cool. After cooling completely, chop into irregular pieces keeping in an airtight container in the freezer.
Release the cake from the pan move to a plate. Beat the cream to a light consistency, then spoon into the middle of the cheesecake leaving a 3-4cm border. Add the crunchy bits across the surface, then serve with extra pecan brittle alongside.
