Savor this Silky Autumn Cheesecake with Maple Pecan Brittle
Velvety, aromatic and perfectly sweetened, this pumpkin cheesecake is a celebration of autumnal comfort. I avoid prepared pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step to roast your own pumpkin. Roasting coaxes out the sweet flavor removing unwanted water, yielding a rich, tasty base that gives the cheesecake real depth. Golden nut brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch complementing the smooth filling.
Autumn Cheesecake and Crunchy Pecan Topping
For about one cup of puree, chop fresh pumpkin pieces in sections, then roast, lightly covered, at 200C (180C fan) until tender without browning. Process until smooth.
Prep 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8-10
Base Ingredients
- 200g ginger nut biscuits
- 70g unsalted butter, softened, with more for the tin
- ⅛ tsp fine sea salt
Cheesecake Mixture
- soft cheese
- fine sugar
- Finely grated zest of 1 orange
- 200g pumpkin puree (prepared earlier)
- 2 tsp cornflour
- cinnamon spice
- warm ginger
- freshly grated nutmeg
- hint of cloves
- fresh eggs, warmed slightly
- tangy cream
- 1 tsp vanilla extract
For the Maple Pecan Brittle Topping
- maple sweetener
- fine sugar
- chopped pecans, roughly chopped
- sea salt flakes
- whipping cream
Heat the oven to 185C (165C fan) coat the base and sides using a cake tin. Using a processor the ginger nuts into crumbs, place in a container. Add the salty butter, and mix coating the crumbs. Tip into the greased tin, press down firmly, bake for 10 minutes, set aside to cool.
Turn down the setting to 175C (155C fan). Meanwhile, place the base ingredients in a stand mixer, mix with the paddle attachment on medium-low until smooth and creamy. Mix in the spiced pumpkin mix, and beat at low speed until combined. Introduce the eggs individually, incorporating fully between each addition, next include the soured cream and vanilla, mix until fully incorporated.
Scoop the pumpkin filling on to the prepared crust level it out with a small spatula. Lightly tap the pan on a worktop to release trapped air, then heat the cake on the middle rack for 45 minutes with set edges and a soft center. Turn off the oven, crack the door open and let it cool down for an hour. After cooling, chill for at least six hours (or for days), until firm.
In the meantime, prepare the brittle (up to three days ahead). Preheat the oven to 210C (190C fan) and line a small oven tray with parchment. Mix the syrup and sweetener in a pot and heat slowly on low for about a minute. Add in the chopped pecans, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, then remove and leave to cool. After cooling completely, chop into irregular pieces place in an airtight container in the freezer.
Open the cake from its tin and transfer to a platter. Beat the cream to a light consistency, then add into the middle of the cheesecake with a clear edge. Add the crunchy bits on top, offering more on the side.
