Savor this Silky Pumpkin Cheesecake featuring Maple Pecan Brittle

Smooth, flavorful and perfectly sweetened, this seasonal treat captures harvest warmth. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step of roasting fresh squash varieties. Roasting enhances the sweet flavor and reduces extra liquid, yielding a rich, tasty base that gives the cheesecake real depth. The maple pecan brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch to offset the velvety texture.

Pumpkin Cheesecake and Maple Pecan Brittle

Prepare about one cup of puree, dice fresh pumpkin pieces in sections, cook, lightly covered, at 390F cooked through but not colored. Blend in a high-speed blender.

Prep 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill 6 hr+
Serves 8-10

For the Base

• 200g ginger nut biscuits
• rich butter, softened, plus extra for greasing
• a pinch of salt

Cheesecake Mixture

• 500g cream cheese
• fine sugar
• citrus peel
• homemade puree (see introduction)
• cornstarch
• cinnamon spice
• warm ginger
• nutmeg
• clove spice
• 2 large eggs, at room temperature
• tangy cream
• pure vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• sugar
• nut pieces, coarsely cut
• a pinch of salt
• 150ml double cream

Heat the oven to 365F and lightly grease the bottom and edges with a springform pan. Pulse the ginger nuts until crumbly, transfer to a medium bowl. Incorporate the butter and salt, and mix so the crumbs are evenly damp. Place in the greased tin, compact it well, heat until set, take out and cool.

Reduce the heat to 355F. At the same time, add the base ingredients into a mixer bowl, mix using the paddle slowly until smooth and creamy. Mix in the puree, thickener, and seasonings, blend gently until incorporated. Introduce the eggs one at a time, mixing thoroughly after each one, then add the soured cream and vanilla, whip until combined.

Pour the pumpkin filling onto the prepared crust even the surface with a tool. Lightly tap the pan on the counter to release trapped air, then heat the cheesecake centered in the oven for about three-quarters of an hour with set edges with a jiggly middle. Stop baking, crack the door open and leave the cheesecake to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (and up to three days), until firm.

While waiting, make the pecan brittle (up to three days ahead). Heat the oven to 410F and line a small oven tray with parchment. Stir together the ingredients over heat mixing gently for about a minute. Add in the chopped pecans, take off the stove and spread on the tray. Heat until golden, until golden and bubbly, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces keeping in a sealed jar frozen.

Remove the cake from its tin and transfer to a platter. Whip the cream to soft peaks, then add over the center with a clear edge. Scatter most of the pecan brittle over the top, then serve with extra pecan brittle alongside.