Silky, spiced and just sweet enough, this pumpkin cheesecake is a celebration of autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step of roasting some butternut or Kent squash; the oven’s heat coaxes out its natural sweetness while evaporating excess moisture, resulting in a smooth, flavourful puree that gives the cheesecake real depth. The maple pecan brittle provides the final flourish: golden, nutty and with just the right amount of crunch to offset the cheesecake’s creamy softness.Pumpkin cheesecake with maple pecan brittleTo make 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin into chunks, then roast, loosely covered, at 200C (180C fan)/390F/gas 6 until soft but not browned. Puree in a high-speed blender.Prep 10 min
Cook 1 hr 45 minCool 1 hrChill 6 hr+
Serves 8-10For the base200g ginger nut biscuits
70g unsalted butter, melted, plus extra for greasing⅛ tsp fine sea saltFor the filling500g cream cheese
150g caster sugar
