Savor this Creamy Autumn Cheesecake with Maple Pecan Brittle
Velvety, flavorful and perfectly sweetened, this seasonal treat captures harvest warmth. I’m not a fan of canned puree – the taste is bland and thin – so I’ve taken the extra step of roasting fresh squash varieties. Baking coaxes out the sweet flavor and reduces unwanted water, resulting in a deep, aromatic mash imparting authentic character. A crunchy pecan topping provides the final flourish: caramelized, rich and offering a satisfying crisp complementing the velvety texture.
Autumn Cheesecake with Maple Pecan Brittle
Prepare 200g pumpkin puree, cut fresh pumpkin pieces in sections, bake, with a cover, in a hot oven until soft but not browned. Process using a powerful blender.
Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill overnight
Serves about 10 people
Base Ingredients
- gingersnap cookies
- melted butter, softened, and some for coating
- ⅛ tsp fine sea salt
Creamy Layer
- 500g cream cheese
- fine sugar
- Finely grated zest of 1 orange
- 200g pumpkin puree (prepared earlier)
- cornstarch
- aromatic cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- room-temperature eggs, warmed slightly
- tangy cream
- pure vanilla
Pecan Garnish
- pure maple syrup
- fine sugar
- 90g pecans, coarsely cut
- a pinch of salt
- heavy cream
Preheat your oven to 365F then butter the base and sides using a cake tin. Using a processor the ginger nuts to fine crumbs, place in a medium bowl. Add the butter and salt, and mix coating the crumbs. Tip into the prepared pan, compact it well, cook briefly, set aside to cool.
Turn down the heat to a lower temp. At the same time, put the cheese, sweetener, and zest in the bowl of an electric mixer, whip on low speed slowly until well blended. Incorporate the pumpkin puree, cornflour and spices, then mix on medium-low until combined. Introduce the eggs separately, beating in well one by one, follow with the tangy cream and flavoring, mix until fully incorporated.
Scoop the spiced cream on to the set base and smooth the top with a small spatula. Give it a gentle shake on a worktop to remove bubbles, then heat the cake centered in the oven for 45 minutes until the sides are firm and the centre is slightly wobbly. Stop baking, keep the oven slightly 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 completely set.
While waiting, make the pecan brittle (ahead of time). Set the oven to 410F cover a tray using liner. Mix the ingredients in a pot mixing gently for about a minute. Add in the pecans and sea salt, then remove from the heat transfer to the sheet. Heat until golden, until caramelized, then remove and leave to cool. When fully hardened, chop into irregular pieces and store in a container in the freezer.
Release the cake from its tin and transfer to a platter. Beat the cream to a light consistency, then place on top of the cake leaving space around. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.
