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.theguardian - 3 days ago

Helen Goh’s recipe for pumpkin cheesecake with maple pecan brittle | The sweet spot

A warming slice of creamy autumn sweetness, offset with a nutty crunchSilky, 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 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. Continue reading...


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