Discover this Smooth Autumn Cheesecake featuring Crunchy Maple Pecans
Velvety, flavorful and perfectly sweetened, this delightful dessert captures harvest warmth. I skip prepared pumpkin – it’s watery and flat-tasting – so I prefer of roasting some butternut or Kent squash. Baking brings out the inherent sugars while evaporating excess moisture, producing a rich, tasty base which adds authentic character. The maple pecan brittle adds the perfect finish: toasty, flavorful and offering a satisfying crisp against the smooth filling.
Autumn Cheesecake and Maple Pecan Brittle
Prepare 200g pumpkin puree, dice 350-400g peeled, deseeded pumpkin into cubes, cook, loosely covered, at 200C (180C fan) until tender without browning. Process in a high-speed blender.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves 8 to 10
Crumb Crust
- gingersnap cookies
- melted butter, liquefied, plus extra for greasing
- sea salt
Cheesecake Mixture
- soft cheese
- white sugar
- citrus peel
- homemade puree (see introduction)
- 2 tsp cornflour
- ¾ tsp ground cinnamon
- warm ginger
- freshly grated nutmeg
- ⅛ tsp ground cloves
- room-temperature eggs, at room temperature
- sour cream
- vanilla
Pecan Garnish
- maple sweetener
- sugar
- nut pieces, coarsely cut
- sea salt flakes
- heavy cream
Preheat your oven to 185C (165C fan) coat the bottom and edges using a cake tin. Using a processor the biscuits to fine crumbs, then tip into a mixing bowl. Mix in the butter and salt, and mix until moistened. Transfer to the prepared pan, press down firmly, heat until set, then remove and leave to cool.
Turn down the heat to 355F. In the meantime, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment slowly to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, and beat on medium-low until incorporated. Mix in eggs individually, incorporating fully after each one, next include the tangy cream and flavoring, whip until combined.
Pour the pumpkin filling on to the prepared crust level it out using a spatula. Tap the tin gently on the counter to remove bubbles, then cook the dessert in the middle of the oven for 45 minutes with set edges with a jiggly middle. Switch off the heat, keep the oven slightly open and let it cool down for one hour. After cooling, refrigerate for 6+ hours (or for days), until firm.
While waiting, create the topping (ahead of time). Preheat the oven to 210C (190C fan) cover a tray with parchment. Stir together the maple syrup and sugar over heat and heat slowly gently briefly. Stir in the chopped pecans, then remove from the heat transfer to the sheet. Heat until golden, until caramelized, then remove and leave to cool. After cooling completely, cut roughly keeping in an airtight container chilled.
Open the dessert from the springform move to a plate. Beat the cream until fluffy, then spoon over the center leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.
