🔗 Share this article Savor a Creamy Autumn Cheesecake featuring Crunchy Maple Pecans Smooth, spiced and perfectly sweetened, this seasonal treat is a celebration of harvest warmth. I avoid tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step to roast your own pumpkin. The oven’s heat enhances the inherent sugars removing excess moisture, yielding a smooth, flavourful puree imparting genuine complexity. A crunchy pecan topping adds the perfect finish: caramelized, rich and offering a satisfying crisp against the smooth filling. Autumn Cheesecake with Maple Pecan Brittle For about one cup of puree, chop fresh pumpkin pieces into chunks, then roast, with a cover, at 390F until tender without browning. Process using a powerful blender. Prep 10 min Cook about 1¾ hours Cool 1 hr Chill at least 6 hours Serves about 10 people Base Ingredients 200g ginger nut biscuits rich butter, softened, plus extra for greasing ⅛ tsp fine sea salt Creamy Layer soft cheese fine sugar citrus peel 200g pumpkin puree (as described above) cornstarch aromatic cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ⅛ tsp ground cloves fresh eggs, not cold 100ml soured cream 1 tsp vanilla extract Pecan Garnish pure maple syrup fine sugar chopped pecans, roughly chopped sea salt flakes 150ml double cream Set the oven to 365F and lightly grease the base and sides using a cake tin. Pulse the cookies to fine crumbs, place in a mixing bowl. Add the butter and salt, combine coating the crumbs. Transfer to the buttered container, press down firmly, cook briefly, take out and cool. Lower the heat to 175C (155C fan). In the meantime, put the base ingredients in a stand mixer, mix with the paddle attachment on medium-low to a creamy texture. Mix in the puree, thickener, and seasonings, then mix on medium-low until combined. Mix in eggs one at a time, mixing thoroughly one by one, follow with the tangy cream and flavoring, whip until fully incorporated. Scoop the pumpkin filling over the set base and smooth the top with a small spatula. Tap the tin gently on a worktop to remove bubbles, then heat the dessert in the middle of the oven until set until the edges are set with a jiggly middle. Turn off the oven, leave the door ajar and leave the cheesecake to cool for one hour. After cooling, cool in the fridge (and up to three days), until firm. Meanwhile, make the pecan brittle (in advance). Preheat the oven to 410F and prepare a baking sheet with baking paper. Combine the syrup and sweetener in a pot and stir gently over a low heat until dissolved. Stir in the nuts and salt, take off the stove transfer to the sheet. Heat until golden, until caramelized, then remove and leave to cool. When fully hardened, chop into irregular pieces keeping in an airtight container frozen. Remove the dessert from the springform and transfer to a platter. Whip the cream to soft peaks, then place into the middle of the cheesecake leaving a 3-4cm border. Add the crunchy bits on top, then serve with extra pecan brittle alongside.