š Share this article Savor a Silky Autumn Cheesecake with Crunchy Maple Pecans Velvety, spiced and just sweet enough, this delightful dessert captures harvest warmth. Iām not a fan of prepared pumpkin ā it lacks depth and flavor ā so I prefer baking your own pumpkin. Baking brings out the sweet flavor and reduces extra liquid, resulting in a deep, aromatic mash imparting authentic character. A crunchy pecan topping provides the final flourish: caramelized, rich and with just the right amount of crunch against the smooth filling. Pumpkin Cheesecake with Crunchy Pecan Topping For the pumpkin base, dice a medium squash, peeled and seeded into chunks, cook, loosely covered, in a hot oven until tender without browning. Blend in a high-speed blender. Prep 10 minutes Cook 1 hour 45 minutes Cool 1 hr Chill 6 hr+ Serves 8-10 Base Ingredients spiced biscuits 70g unsalted butter, softened, plus extra for greasing ā tsp fine sea salt For the Filling 500g cream cheese fine sugar orange zest 200g pumpkin puree (see introduction) cornstarch cinnamon spice warm ginger nutmeg ā tsp ground cloves fresh eggs, at room temperature 100ml soured cream 1 tsp vanilla extract Pecan Garnish pure maple syrup 1 tbsp caster sugar 90g pecans, in chunks sea salt flakes 150ml double cream Preheat your oven at a moderate heat then butter the base and sides using a cake tin. In a food processor the biscuits to fine crumbs, then tip into a medium bowl. Mix in the butter and salt, and mix until moistened. Place in the greased tin, compact it well, heat until set, take out and cool. Lower the setting to 175C (155C fan). At the same time, put the cream cheese, sugar and orange zest into a mixer bowl, whip on low speed slowly to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, then mix at low speed until incorporated. Introduce the eggs separately, beating in well between each addition, follow with the cream and extract, mix until combined. Pour the pumpkin filling over the prepared crust and smooth the top with a tool. Tap the tin gently on the counter to dispel any air bubbles, then cook the cake in the middle of the oven for about three-quarters of an hour until the edges are set and a soft center. Stop baking, crack the door open allowing it to cool for one hour. When cooled, chill for at least six hours (and up to three days), until fully chilled. While waiting, make the pecan brittle (in advance). Heat the oven to 210C (190C fan) and prepare a baking sheet using liner. Stir together the syrup and sweetener over heat and stir gently over a low heat briefly. Mix the pecans and sea salt, stop heating transfer to the sheet. Heat until golden, until golden and bubbly, set aside. When fully hardened, break into chunks keeping in an airtight container in the freezer. Remove the cheesecake from the pan move to a plate. Beat the cream until fluffy, then add on top of the cake leaving space around. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.