Savor this Silky Autumn Cheesecake featuring Crunchy Maple Pecans

Silky, aromatic and perfectly sweetened, this seasonal treat captures autumnal comfort. I avoid canned puree – it lacks depth and flavor – so I’ve taken the extra step to roast fresh squash varieties. Baking enhances the sweet flavor and reduces excess moisture, producing a deep, aromatic mash that gives the cheesecake authentic character. Golden nut brittle 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

For 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin in sections, bake, with a cover, at 390F until tender without browning. Process using a powerful blender.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10

Crumb Crust

• 200g ginger nut biscuits
• melted butter, melted, and some for coating
• a pinch of salt

Creamy Layer

• 500g cream cheese
• 150g caster sugar
• orange zest
• squash mash (see introduction)
• cornstarch
• aromatic cinnamon
• warm ginger
• freshly grated nutmeg
• hint of cloves
• room-temperature eggs, warmed slightly
• 100ml soured cream
• 1 tsp vanilla extract

Pecan Garnish

• 2 tbsp maple syrup
• fine sugar
• 90g pecans, in chunks
• a pinch of salt
• 150ml double cream

Preheat your oven to 185C (165C fan) coat the bottom and edges with a springform pan. In a food processor the biscuits into crumbs, transfer to a mixing bowl. Mix in the salty butter, stir coating the crumbs. Tip into the prepared pan, even it out, heat until set, take out and cool.

Reduce the setting to a lower temp. Meanwhile, add the cheese, sweetener, and zest in a stand mixer, mix using the paddle slowly to a creamy texture. Add the puree, thickener, and seasonings, blend gently until incorporated. Add the eggs individually, mixing thoroughly after each one, next include the tangy cream and flavoring, whip until fully incorporated.

Transfer the spiced cream onto the cooled biscuit base level it out with a small spatula. Lightly tap the pan on a surface to dispel any air bubbles, then heat the cheesecake centered in the oven for 45 minutes until the edges are set and a soft center. Turn off the oven, keep the oven slightly open allowing it to cool for 60 minutes. When cooled, refrigerate for 6+ hours (or longer), until completely set.

In the meantime, make the pecan brittle (ahead of time). Preheat the oven to 210C (190C fan) cover a tray with baking paper. Stir together the ingredients in a small saucepan mixing over a low heat until dissolved. Mix the pecans and sea salt, stop heating and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, take out and cool. Once the brittle is completely hard, break into chunks keeping in an airtight container in the freezer.

Release the cheesecake from its tin and transfer to a platter. Beat the cream to a light consistency, then add on top of the cake with a clear edge. Add the crunchy bits across the surface, then serve with extra pecan brittle alongside.