Instructions

Make the base

1. Combine the graham cracker crumbs, melted butter and salt in a bowl and mix until well combined with a rubber spatula.
2. Pour the graham cracker mixture into a 10-inch pie plate [link here] and spread the crumbs evenly over the base and up the sides. Use your hands to press the mixture together.
3. Place the pie plate in the freezer for a minimum of 1 hour before you fill it.

Make the pecans

1. Place the pecans, maple syrup and salt in a large, heavy skillet over medium-high heat.
2. Cook, stirring continuously, until the syrup is reduced and is coating the nuts.
3. Once there is no more syrup in the skillet, pour the nuts onto a parchment-lined baking sheet and allow to cool. Set aside until ready to use. They can be stored in an airtight container overnight.

Make the cheesecake filling

1. Using handheld electric beaters or a stand mixer fitted with a whisk attachment, whip the cream on high speed until it forms stiff peaks, about 2 minutes.
2. In a separate bowl, use the mixer (no need to rinse the attachments if you are using hand beaters) to beat the cream cheese with the icing sugar on medium speed until smooth (If you’re using a stand mixer, you’ll need the paddle attachment for this).
3. Add the vanilla, pumpkin purée and spices and mix well.
4. Add the cream, 1/3 cup at a time, to the cream cheese mixture. Fold gently with a rubber spatula after each addition until thoroughly combined.

Assemble and chill

1. Pour the cheesecake filling evenly into the graham cracker base.
2. Use an offset spatula to smooth the filling on top.
3. Lightly cover with cling film and refrigerate 6 hours to overnight.

To serve

1. About 2 hours before serving, place the cheesecake in the freezer. This will make slicing and serving easier and give the dessert a lovely texture.
2. Slice using serrated knife (gently prying the edges away from the pie dish) and serve topped with the caramelized pecans.