Pumpkin Spiced Latte Cheesecake

An Autumn coffee-order, turned into a beautiful baked cheesecake.

By The GH Kitchen TeamPublished: 01 November 2021

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Yields:

10 serving(s)

Prep Time:

25 mins

Cook Time:

2 hrs

Total Time:

2 hrs 25 mins

Cal/Serv:

492

Ingredients

For the base

60 g
unsalted butter, melted, plus extra to grease
200 g
gingernut biscuits
1 1/2 tsp.
instant coffee granules

For the filling

350 g
full-fat cream cheese
150 g
caster sugar
425 g
tin pumpkin purée
225 ml
soured cream
2 tsp.
vanilla bean paste
1 1/2 tsp.
ground cinnamon
3/4 tsp.
ground ginger
1/2 tsp.
ground nutmeg
3
medium eggs, at room temperature

To serve

200 ml
double cream
25 g
icing sugar, sifted
60 ml
coffee liqueur, we used Tia Maria
Ground coffee or cinnamon, to sprinkle

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 20.5cm round springform tin and line base and sides with baking parchment. For the base, whizz biscuits and coffee in a food processor until finely crushed (alternatively bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Tip into prepared tin, level and press firmly with the back of a spoon. Bake for 15min, then set aside. Turn oven down to 150°C (130°C fan) mark 2.
2. Step 2For filling, using a freestanding mixer fitted with a paddle attachment or a handheld electric whisk and a large bowl, beat the cream cheese until smooth. Add the sugar, pumpkin purée, soured cream, vanilla and spices and beat again until combined. With the motor running, beat in the eggs 1 at a time, making sure you scrape down the sides occasionally.
3. Step 3Pour cheesecake mixture into the tin and smooth to level. Put on a baking tray (as you might have a little leakage) and bake for 1hr 45min, or until there is only a gently wobble in the centre when the cake tin is tapped. Cool completely at room temperature, then chill for a few hours, or ideally overnight.
4. Step 4To serve, whip the cream, icing sugar and coffee liqueur until the mixture just holds its shape. Transfer cheesecake to a cake stand or plate. Spoon on the cream. Sprinkle over a little ground coffee or cinnamon and serve in slices.

Per serving:

What to read next

Calories: 492
Protein: 7g
Total fat: 33g
Saturates: 20g
Carbs: 39g
Total sugars: 29g
Fibre: 2g

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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