Discover this Silky Pumpkin Cheesecake featuring Maple Pecan Brittle

Velvety, aromatic and just sweet enough, this delightful dessert captures autumnal comfort. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I prefer to roast some butternut or Kent squash. Roasting coaxes out its natural sweetness removing unwanted water, resulting in a deep, aromatic mash imparting authentic character. Golden nut brittle adds the perfect finish: toasty, flavorful and providing a textural contrast against the velvety texture.

Pumpkin Cheesecake with Maple Pecan Brittle

To make 200g pumpkin puree, cut fresh pumpkin pieces into chunks, cook, lightly covered, at 200C (180C fan) cooked through but not colored. Puree in a high-speed blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10

Base Ingredients

• 200g ginger nut biscuits
• rich butter, melted, plus extra for greasing
• sea salt

Cheesecake Mixture

• soft cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• homemade puree (as described above)
• 2 tsp cornflour
• cinnamon spice
• warm ginger
• freshly grated nutmeg
• hint of cloves
• fresh eggs, not cold
• 100ml soured cream
• pure vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• fine sugar
• nut pieces, in chunks
• 1 large pinch flaky sea salt
• 150ml double cream

Heat the oven to 365F coat the bottom and edges of a 20cm round springform tin. In a food processor the ginger nuts to fine crumbs, transfer to a medium bowl. Mix in the salty butter, stir so the crumbs are evenly damp. Transfer to the buttered container, even it out, heat until set, then remove and leave to cool.

Reduce the setting to 355F. At the same time, put the base ingredients in the bowl of an electric mixer, then beat with the paddle attachment slowly to a creamy texture. Add the pumpkin puree, cornflour and spices, then mix gently until combined. Introduce the eggs individually, incorporating fully after each one, follow with the cream and extract, and beat until fully incorporated.

Scoop the spiced cream over the prepared crust even the surface with a small spatula. Lightly tap the pan on the counter to remove bubbles, then cook the dessert in the middle of the oven until set with set edges and a soft center. Switch off the heat, keep the oven slightly open and leave the cheesecake to cool for an hour. After cooling, cool in the fridge (or longer), until firm.

While waiting, make the pecan brittle (ahead of time). Heat the oven to 210C (190C fan) and prepare a baking sheet using liner. Combine the maple syrup and sugar over heat mixing over a low heat for about a minute. Mix the nuts and salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, take out and cool. After cooling completely, chop into irregular pieces place in a container chilled.

Release the dessert from its tin move to a plate. Whisk the cream to a light consistency, then place on top of the cake leaving space around. Sprinkle the brittle across the surface, with additional brittle for serving.