Savor a Creamy Autumn Cheesecake featuring Crunchy Maple Pecans
Velvety, aromatic and not overly sugary, this seasonal treat embodies autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I recommend baking your own pumpkin. The oven’s heat coaxes out the sweet flavor and reduces excess moisture, resulting in a rich, tasty base which adds authentic character. The maple pecan brittle adds the perfect finish: golden, nutty and providing a textural contrast to offset the cheesecake’s creamy softness.
Autumn Cheesecake and Crunchy Pecan Topping
For the pumpkin base, cut 350-400g peeled, deseeded pumpkin into cubes, bake, loosely covered, at 200C (180C fan) until tender without browning. Puree in a high-speed blender.
Prep a brief 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill 6 hr+
Serves about 10 people
Base Ingredients
- spiced biscuits
- 70g unsalted butter, softened, plus extra for greasing
- a pinch of salt
For the Filling
- 500g cream cheese
- fine sugar
- orange zest
- 200g pumpkin puree (prepared earlier)
- cornstarch
- ¾ tsp ground cinnamon
- ginger powder
- freshly grated nutmeg
- clove spice
- 2 large eggs, not cold
- tangy cream
- vanilla
Pecan Garnish
- 2 tbsp maple syrup
- fine sugar
- nut pieces, in chunks
- a pinch of salt
- 150ml double cream
Set the oven to 365F coat the base and sides of a 20cm round springform tin. Using a processor the biscuits to fine crumbs, then tip into a mixing bowl. Incorporate the melted butter and salt, and mix so the crumbs are evenly damp. Place in the buttered container, even it out, bake for 10 minutes, take out and cool.
Turn down the heat to a lower temp. In the meantime, put the base ingredients in the bowl of an electric mixer, then beat with the paddle attachment on medium-low until well blended. Mix in the pumpkin puree, cornflour and spices, blend on medium-low until incorporated. Introduce the eggs separately, beating in well after each one, next include the soured cream and vanilla, and beat until fully incorporated.
Transfer the spiced cream over the prepared crust even the surface with a small spatula. Tap the tin gently on a surface to release trapped air, then heat the cheesecake on the middle rack for 45 minutes until the edges are set and a soft center. Stop baking, leave the door ajar and leave the cheesecake to cool for an hour. After cooling, refrigerate for 6+ hours (or for days), until fully chilled.
In the meantime, prepare the brittle (ahead of time). Preheat the oven to 410F and prepare a baking sheet with parchment. Stir together the ingredients over heat and stir gently over a low heat for about a minute. Stir in the pecans and sea salt, take off the stove and spread on the tray. Bake for about eight minutes, until golden and bubbly, set aside. Once the brittle is completely hard, chop into irregular pieces keeping in a container in the freezer.
Release the cake from the springform place on a serving dish. Beat the cream to soft peaks, then place on top of the cake leaving space around. Sprinkle the brittle on top, offering more on the side.