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 brittle

To 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 min **Cool 1 hr Chill 6 hr+ Serves 8-10

For the base 200g ginger nut biscuits 70g unsalted butter, melted, plus extra for greasing ⅛ tsp fine sea salt

For the filling 500g cream cheese 150g caster sugar Finely grated zest of 1 orange 200g pumpkin pur****ee (see introduction) **2 tsp cornflour ¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg **⅛ tsp ground cloves 2 large eggs, at room temperature **100ml **soured cream 1 tsp vanilla extract

For the maple pecan brittle topping 2 tbsp maple syrup 1 tbsp caster sugar 90g pecans, roughly chopped **1 large pinch **flaky sea salt 150ml double cream

Heat the oven to 185C (165C fan)/365F/gas 4½, and lightly grease the base and sides of a 20cm round springform tin with the extra melted butter. In a food processor, blitz the biscuits to fine crumbs, then tip into a medium bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the greased tin, press down firmly, bake for 10 minutes, then remove and leave to cool.

Turn down the oven temperature to 175C (155C fan)/355F/gas 3¼. Meanwhile, put the cream cheese, sugar and orange zest in the bowl of an electric mixer, then beat with the paddle attachment on medium-low until smooth and creamy (about 30 seconds). Add the pumpkin puree, cornflour and spices, and beat on medium-low until combined. Add the eggs one at a time, beating in well between each addition, then add the soured cream and vanilla, and beat until fully incorporated.

Pour the pumpkin filling on to the cooled biscuit base and smooth the top with a small spatula. Tap the tin gently on a worktop to dispel any air bubbles, then bake the cheesecake in the middle of the oven for 45 minutes, until the edges are set and the centre is slightly wobbly. Turn off the oven, leave the door ajar and leave the cheesecake to cool for an hour. Once it’s at room temperature, chill for at least six hours (and up to three days), until completely set.

Meanwhile, make the pecan brittle (up to three days ahead). Heat the oven to 210C (190C fan)/410F/gas 6½ and line a small oven tray with baking paper. Combine the maple syrup and sugar in a small saucepan and stir gently over a low heat for about a minute, until the sugar dissolves. Stir in the pecans and sea salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces and store in an airtight container in the freezer.

Release the cheesecake from its tin and transfer to a platter. Whisk the cream to soft peaks, then spoon into the middle of the cheesecake, leaving a 3-4cm border all around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.