Savor this Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Smooth, aromatic and perfectly sweetened, this seasonal treat captures autumnal comfort. I avoid tinned pumpkin – the taste is bland and thin – so I prefer to roast fresh squash varieties. Baking enhances the sweet flavor and reduces unwanted water, producing a deep, aromatic mash which adds genuine complexity. A crunchy pecan topping provides the final flourish: toasty, flavorful and with just the right amount of crunch complementing the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, chop a medium squash, peeled and seeded in sections, bake, with a cover, in a hot oven cooked through but not colored. Blend using a powerful blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10

For the Base

• 200g ginger nut biscuits
• 70g unsalted butter, melted, and some for coating
• ⅛ tsp fine sea salt

Creamy Layer

• full-fat cream cheese
• white sugar
• citrus peel
• squash mash (as described above)
• thickener
• aromatic cinnamon
• ginger powder
• ¼ tsp ground nutmeg
• clove spice
• room-temperature eggs, at room temperature
• tangy cream
• pure vanilla

For the Maple Pecan Brittle Topping

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• a pinch of salt
• heavy cream

Preheat your oven at a moderate heat coat the bottom and edges using a cake tin. In a food processor the biscuits to fine crumbs, transfer to a medium bowl. Add the butter and salt, and mix so the crumbs are evenly damp. Transfer to the greased tin, even it out, cook briefly, then remove and leave to cool.

Lower the setting to 355F. At the same time, place the base ingredients in the bowl of an electric mixer, mix using the paddle slowly until well blended. Mix in the puree, thickener, and seasonings, blend gently until combined. Add the eggs separately, mixing thoroughly one by one, next include the tangy cream and flavoring, whip until smooth.

Scoop the spiced cream on to the cooled biscuit base level it out with a small spatula. Tap the tin gently on the counter to dispel any air bubbles, then bake the cheesecake on the middle rack until set until the sides are firm 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, chill for at least six hours (and up to three days), until fully chilled.

While waiting, prepare the brittle (ahead of time). Preheat the oven to 210C (190C fan) and prepare a baking sheet using liner. Mix the maple syrup and sugar in a small saucepan and stir gently on low for about a minute. Mix the chopped pecans, stop heating and spread on the tray. Cook for 8 minutes, until caramelized, take out and cool. When fully hardened, chop into irregular pieces place in a sealed jar chilled.

Remove the dessert from its tin and transfer to a platter. Beat the cream to soft peaks, then place into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle over the top, with additional brittle for serving.