Discover this Smooth Autumn Cheesecake with Maple Pecan Brittle

Smooth, aromatic and just sweet enough, this seasonal treat captures harvest warmth. I skip canned puree – it lacks depth and flavor – so I’ve taken the extra step to roast fresh squash varieties. Baking coaxes out the sweet flavor and reduces extra liquid, producing a deep, aromatic mash that gives the cheesecake authentic character. The maple pecan brittle provides the final flourish: toasty, flavorful and with just the right amount of crunch complementing the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare about one cup of puree, chop 350-400g peeled, deseeded pumpkin in sections, bake, lightly covered, at 390F until tender without browning. Puree in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10

Crumb Crust

• spiced biscuits
• rich butter, melted, plus extra for greasing
• ⅛ tsp fine sea salt

For the Filling

• full-fat cream cheese
• 150g caster sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• cornstarch
• cinnamon spice
• warm ginger
• ¼ tsp ground nutmeg
• hint of cloves
• 2 large eggs, warmed slightly
• 100ml soured cream
• vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• fine sugar
• nut pieces, in chunks
• sea salt flakes
• heavy cream

Set the oven at a moderate heat coat the base and sides with a springform pan. Using a processor the biscuits to fine crumbs, place in a container. Add the melted butter and salt, combine coating the crumbs. Place in the prepared pan, compact it well, bake for 10 minutes, set aside to cool.

Reduce the setting to a lower temp. At the same time, put the cheese, sweetener, and zest in a stand mixer, mix using the paddle slowly until well blended. Mix in the puree, thickener, and seasonings, and beat at low speed until combined. Add the eggs separately, beating in well between each addition, next include the soured cream and vanilla, whip until smooth.

Pour the cheesecake mixture onto the cooled biscuit base even the surface with a tool. Lightly tap the pan on a surface to dispel any air bubbles, then bake the dessert centered in the oven for 45 minutes until the sides are firm and a soft center. Stop baking, crack the door open and let it cool down for an hour. When cooled, refrigerate for 6+ hours (or for days), until firm.

While waiting, prepare the brittle (in advance). Heat the oven to 210C (190C fan) cover a tray using liner. Combine the maple syrup and sugar over heat and stir gently gently briefly. Mix the nuts and salt, stop heating transfer to the sheet. Heat until golden, until golden and bubbly, take out and cool. Once the brittle is completely hard, break into chunks place in a container in the freezer.

Release the cake from the pan place on a serving dish. Beat the cream until fluffy, then spoon into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle over the top, with additional brittle for serving.