Discover a Smooth Autumn Cheesecake with Crunchy Maple Pecans

Silky, spiced and just sweet enough, this pumpkin cheesecake captures fall coziness. I avoid canned puree – it lacks depth and flavor – so I recommend to roast fresh squash varieties. Baking brings out the sweet flavor while evaporating extra liquid, producing a deep, aromatic mash that gives the cheesecake authentic character. A crunchy pecan topping adds the perfect finish: golden, nutty and providing a textural contrast to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake with Crunchy Pecan Topping

To make 200g pumpkin puree, cut a medium squash, peeled and seeded in sections, then roast, loosely covered, at 200C (180C fan) until soft but not browned. Puree using a powerful blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves 8-10

Base Ingredients

• gingersnap cookies
• 70g unsalted butter, softened, with more for the tin
• a pinch of salt

Cheesecake Mixture

• soft cheese
• fine sugar
• orange zest
• 200g pumpkin puree (see introduction)
• thickener
• aromatic cinnamon
• ginger powder
• freshly grated nutmeg
• hint of cloves
• room-temperature eggs, at room temperature
• tangy cream
• 1 tsp vanilla extract

Crunchy Finish

• maple sweetener
• fine sugar
• nut pieces, in chunks
• a pinch of salt
• heavy cream

Heat the oven to 185C (165C fan) and lightly grease the base and sides with a springform pan. Pulse the ginger nuts until crumbly, then tip into a medium bowl. Mix in the melted butter and salt, stir until moistened. Transfer to the buttered container, even it out, heat until set, take out and cool.

Lower the setting to a lower temp. Meanwhile, add the base ingredients in a stand mixer, mix using the paddle slowly until smooth and creamy. Mix in the spiced pumpkin mix, and beat gently until incorporated. Add the eggs one at a time, beating in well one by one, then add the soured cream and vanilla, whip until smooth.

Pour the cheesecake mixture on to the prepared crust level it out using a spatula. Give it a gentle shake on the counter to release trapped air, then heat the cheesecake on the middle rack until set with set edges and a soft center. Stop baking, leave the door ajar and leave the cheesecake to cool for one hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until completely set.

Meanwhile, create the topping (up to three days ahead). Heat the oven to a high temperature and line a small oven tray with baking paper. Mix the maple syrup and sugar in a small saucepan mixing over a low heat until dissolved. Stir in the pecans and sea salt, take off the stove transfer to the sheet. Cook for 8 minutes, until crisp, take out and cool. Once the brittle is completely hard, chop into irregular pieces keeping in a container frozen.

Release the cake from the pan and transfer to a platter. Whip the cream until fluffy, then spoon on top of the cake with a clear edge. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.