Savor a Silky Autumn Cheesecake with Crunchy Maple Pecans
Silky, aromatic and not overly sugary, this seasonal treat embodies fall coziness. I avoid canned puree – the taste is bland and thin – so I prefer baking some butternut or Kent squash. Roasting enhances the sweet flavor while evaporating unwanted water, resulting in a deep, aromatic mash that gives the cheesecake real depth. Golden nut brittle provides the final flourish: caramelized, rich and with just the right amount of crunch complementing the smooth filling.
Autumn Cheesecake and Maple Pecan Brittle
For about one cup of puree, dice 350-400g peeled, deseeded pumpkin into chunks, cook, lightly covered, at 200C (180C fan) until tender without browning. Process in a high-speed blender.
Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves 8-10
Crumb Crust
- spiced biscuits
- melted butter, liquefied, plus extra for greasing
- ⅛ tsp fine sea salt
For the Filling
- 500g cream cheese
- white sugar
- orange zest
- squash mash (prepared earlier)
- thickener
- ¾ tsp ground cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 large eggs, not cold
- tangy cream
- 1 tsp vanilla extract
Pecan Garnish
- pure maple syrup
- 1 tbsp caster sugar
- nut pieces, in chunks
- sea salt flakes
- heavy cream
Preheat your oven to 185C (165C fan) and lightly grease the base and sides with a springform pan. In a food processor the biscuits into crumbs, place in a medium bowl. Incorporate the melted butter and salt, combine until moistened. Place in the prepared pan, press down firmly, heat until set, then remove and leave to cool.
Turn down the heat to a lower temp. At the same time, 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, blend gently until incorporated. Add the eggs one at a time, incorporating fully one by one, then add the tangy cream and flavoring, whip until combined.
Scoop the cheesecake mixture onto the prepared crust even the surface using a spatula. Tap the tin gently on a surface to release trapped air, then heat the cake centered in the oven until set until the edges are set with a jiggly middle. Turn off the oven, leave the door ajar allowing it to cool for 60 minutes. When cooled, cool in the fridge (or longer), until fully chilled.
Meanwhile, prepare the brittle (in advance). Preheat the oven to 410F and prepare a baking sheet using liner. Stir together the maple syrup and sugar over heat and stir gently on low until dissolved. Stir in the pecans and sea salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until caramelized, set aside. When fully hardened, chop into irregular pieces and store in a container chilled.
Remove the cake from the pan place on a serving dish. Whip the cream to soft peaks, then place on top of the cake with a clear edge. Sprinkle the brittle on top, with additional brittle for serving.
