Discover this Silky Autumn Cheesecake featuring Crunchy Maple Pecans

Smooth, spiced and not overly sugary, this seasonal treat embodies autumnal comfort. I avoid tinned pumpkin – it’s watery and flat-tasting – so I prefer baking some butternut or Kent squash. Baking brings out the sweet flavor removing extra liquid, yielding a smooth, flavourful puree that gives the cheesecake real depth. Golden nut brittle provides the final flourish: toasty, flavorful and offering a satisfying crisp against the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare 200g pumpkin puree, cut a medium squash, peeled and seeded into cubes, bake, lightly covered, at 390F until tender without browning. Blend until smooth.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hr
Chill at least 6 hours
Serves about 10 people

Crumb Crust

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

Creamy Layer

• soft cheese
• white sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (prepared earlier)
• thickener
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• clove spice
• fresh eggs, at room temperature
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• maple sweetener
• fine sugar
• 90g pecans, in chunks
• 1 large pinch flaky sea salt
• heavy cream

Heat the oven at a moderate heat then butter the base and sides using a cake tin. Using a processor the biscuits to fine crumbs, transfer to a container. Add the butter and salt, stir coating the crumbs. Place in the greased tin, press down firmly, heat until set, take out and cool.

Reduce the oven temperature to 355F. Meanwhile, put the cream cheese, sugar and orange zest in a stand mixer, then beat with the paddle attachment on medium-low to a creamy texture. Add the puree, thickener, and seasonings, then mix gently until combined. Mix in eggs individually, mixing thoroughly one by one, then add the tangy cream and flavoring, and beat until fully incorporated.

Scoop the pumpkin filling onto the set base and smooth the top with a small spatula. Give it a gentle shake on the counter to dispel any air bubbles, then heat the cake on the middle rack for about three-quarters of an hour with set edges and a soft center. Stop baking, crack the door open and let it cool down for an hour. When cooled, cool in the fridge (or longer), until fully chilled.

While waiting, make the pecan brittle (in advance). Set the oven to 410F and line a small oven tray with parchment. Stir together the maple syrup and sugar over heat mixing on low for about a minute. Stir in the pecans and sea salt, then remove from the heat and spread on the tray. Heat until golden, until crisp, take out and cool. When fully hardened, break into chunks keeping in a sealed jar chilled.

Open the cheesecake from its tin move to a plate. Whisk the cream until fluffy, then spoon into the middle of the cheesecake with a clear edge. Add the crunchy bits across the surface, offering more on the side.