Savor a Smooth Pumpkin Cheesecake with Maple Pecan Brittle

Silky, spiced and not overly sugary, this delightful dessert embodies harvest warmth. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I recommend to roast some butternut or Kent squash. Roasting enhances the sweet flavor and reduces excess moisture, resulting in a deep, aromatic mash imparting genuine complexity. A crunchy pecan topping completes the dessert: toasty, flavorful and providing a textural contrast complementing the velvety texture.

Pumpkin Cheesecake and Crunchy Pecan Topping

To make about one cup of puree, cut fresh pumpkin pieces into chunks, bake, loosely covered, at 200C (180C fan) until tender without browning. Process until smooth.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill at least 6 hours
Serves about 10 people

Base Ingredients

200g ginger nut biscuits
70g unsalted butter, melted, with more for the tin
sea salt

Cheesecake Mixture

soft cheese
white sugar
Finely grated zest of 1 orange
200g pumpkin puree (see introduction)
thickener
¾ tsp ground cinnamon
warm ginger
nutmeg
hint of cloves
room-temperature eggs, not cold
sour cream
pure vanilla

For the Maple Pecan Brittle Topping

2 tbsp maple syrup
fine sugar
chopped pecans, roughly chopped
sea salt flakes
150ml double cream

Heat the oven at a moderate heat then butter the entire interior of a 20cm round springform tin. Using a processor the biscuits into crumbs, then tip into a container. Incorporate the butter and salt, combine coating the crumbs. Transfer to the greased tin, press down firmly, cook briefly, set aside to cool.

Turn down the setting to a lower temp. Meanwhile, add the base ingredients in a stand mixer, then beat using the paddle on medium-low to a creamy texture. Mix in the spiced pumpkin mix, blend gently until combined. Introduce the eggs individually, incorporating fully between each addition, next include the soured cream and vanilla, and beat until combined.

Pour the pumpkin filling on to the prepared crust and smooth the top using a spatula. Tap the tin gently on a worktop to dispel any air bubbles, then bake the dessert on the middle rack for 45 minutes until the edges are set and the centre is slightly wobbly. Turn off the oven, leave the door ajar and let it cool down for one hour. Once it’s at room temperature, chill for at least six hours (and up to three days), until completely set.

While waiting, create the topping (ahead of time). Set the oven to 410F and line a small oven tray using liner. Mix the ingredients over heat mixing over a low heat until dissolved. Mix the chopped pecans, then remove from the heat and spread on the tray. Bake for about eight minutes, until crisp, then remove and leave to cool. After cooling completely, cut roughly place in a container in the freezer.

Open the dessert 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 over the top, then serve with extra pecan brittle alongside.

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05 Nov 2025

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Savor a Smooth Pumpkin Cheesecake with Maple Pecan Brittle

Pumpkin Cheesecake and Crunchy Pecan Topping

Base Ingredients

Cheesecake Mixture

For the Maple Pecan Brittle Topping

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