Savor a Smooth Pumpkin Cheesecake featuring Maple Pecan Brittle

Velvety, aromatic and not overly sugary, this pumpkin cheesecake is a celebration of autumnal comfort. I skip tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step to roast fresh squash varieties. Roasting coaxes out the sweet flavor and reduces unwanted water, resulting in a smooth, flavourful puree that gives the cheesecake genuine complexity. A crunchy pecan topping adds the perfect finish: caramelized, rich and providing a textural contrast to offset the velvety texture.

Pumpkin Cheesecake and Maple Pecan Brittle

For 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into cubes, then roast, with a cover, at 200C (180C fan) until tender without browning. Puree in a high-speed blender.

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

Crumb Crust

• spiced biscuits
• rich butter, liquefied, plus extra for greasing
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• white sugar
• citrus peel
• homemade puree (as described above)
• 2 tsp cornflour
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• hint of cloves
• room-temperature eggs, at room temperature
• sour cream
• vanilla

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• chopped pecans, in chunks
• 1 large pinch flaky sea salt
• heavy cream

Preheat your oven at a moderate heat coat the bottom and edges of a 20cm round springform tin. In a food processor the biscuits until crumbly, then tip into a medium bowl. Add the melted butter and salt, stir until moistened. Transfer to the greased tin, compact it well, heat until set, then remove and leave to cool.

Turn down the heat to 175C (155C fan). In the meantime, place the cheese, sweetener, and zest in the bowl of an electric mixer, then beat with the paddle attachment at a gentle pace to a creamy texture. Add the puree, thickener, and seasonings, and beat gently until incorporated. Add the eggs individually, incorporating fully one by one, then add the soured cream and vanilla, and beat until combined.

Transfer the pumpkin filling onto the prepared crust level it out with a tool. Tap the tin gently on a worktop to remove bubbles, then cook the dessert on the middle rack until set until the edges are set and the centre is slightly wobbly. Turn off the oven, crack the door open and let it cool down for one hour. When cooled, chill for at least six hours (or longer), until fully chilled.

In the meantime, prepare the brittle (up to three days ahead). Heat the oven to a high temperature and prepare a baking sheet with parchment. Stir together the syrup and sweetener in a small saucepan mixing on low briefly. Add in the pecans and sea salt, take off the stove and scrape into the lined tray. Heat until golden, until golden and bubbly, set aside. After cooling completely, break into chunks place in a container in the freezer.

Remove the cheesecake from its tin and transfer to a platter. Whip the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Add the crunchy bits across the surface, offering more on the side.