Savor this Creamy Autumn Cheesecake with Maple Pecan Brittle
Silky, aromatic and not overly sugary, this delightful dessert is a celebration of fall coziness. I’m not a fan of canned puree – it’s watery and flat-tasting – so I’ve taken the extra step to roast some butternut or Kent squash. Baking enhances the sweet flavor removing unwanted water, producing a smooth, flavourful puree which adds authentic character. The maple pecan brittle provides the final flourish: toasty, flavorful and with just the right amount of crunch to offset the velvety texture.
Autumn Cheesecake with Maple Pecan Brittle
To make the pumpkin base, chop fresh pumpkin pieces in sections, then roast, lightly covered, in a hot oven cooked through but not colored. Puree using a powerful blender.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill 6 hr+
Serves about 10 people
For the Base
- spiced biscuits
- melted butter, liquefied, plus extra for greasing
- ⅛ tsp fine sea salt
Creamy Layer
- 500g cream cheese
- fine sugar
- citrus peel
- homemade puree (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- clove spice
- fresh eggs, at room temperature
- 100ml soured cream
- 1 tsp vanilla extract
Crunchy Finish
- pure maple syrup
- sugar
- 90g pecans, coarsely cut
- a pinch of salt
- 150ml double cream
Heat the oven at a moderate heat and lightly grease the entire interior of a 20cm round springform tin. Pulse the biscuits into crumbs, then tip into a medium bowl. Incorporate the butter and salt, stir so the crumbs are evenly damp. Transfer to the greased tin, compact it well, heat until set, set aside to cool.
Reduce the oven temperature to 175C (155C fan). In the meantime, add the cream cheese, sugar and orange zest into a mixer bowl, mix with the paddle attachment slowly until smooth and creamy. Mix in the spiced pumpkin mix, and beat gently until combined. Mix in eggs one at a time, incorporating fully one by one, follow with the tangy cream and flavoring, mix until smooth.
Transfer the pumpkin filling onto the set base level it out with a small spatula. Lightly tap the pan on a surface to release trapped air, then cook the cake centered in the oven until set with set edges with a jiggly middle. Stop baking, crack the door open and leave the cheesecake to cool for an hour. When cooled, chill for at least six hours (and up to three days), until fully chilled.
Meanwhile, create the topping (ahead of time). Heat the oven to a high temperature and line a small oven tray using liner. Stir together the ingredients over heat mixing on low for about a minute. Mix the pecans and sea salt, stop heating and spread on the tray. Bake for about eight minutes, until caramelized, then remove and leave to cool. Once the brittle is completely hard, break into chunks place in an airtight container chilled.
Remove the cheesecake from the pan and transfer to a platter. Whisk the cream until fluffy, then add over the center with a clear edge. Scatter most of the pecan brittle on top, offering more on the side.
