Pumpkin Spiced Latte Cheesecake
An autumn coffee-order turned into a beautiful baked cheesecake.
Hands-on time 25min, plus cooling and (overnight) chilling. Cooking time
about 2hr. Serves 8-10 FOR THE BASE
60g unsalted butter, melted, plus extra to grease
200g gingernut biscuits 1½tsp instant coffee granules FOR THE FILLING 350g full-fat cream cheese
150g caster sugar
425g tin pumpkin purée
225ml soured cream
2tsp vanilla bean paste
1½tsp ground cinnamon
¾tsp ground ginger
½tsp ground nutmeg
3 medium eggs, at room temperature TO SERVE 200ml double cream 25g icing sugar, sifted 60ml coffee liqueur, we used Tia Maria Ground coffee or cinnamon, to sprinkle
1 Preheat 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 For the 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 Pour 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 gentle wobble in the centre when the tin is tapped. Cool completely at room temperature, then chill for a few hr, or ideally overnight.
4 To serve, whip cream, icing sugar and coffee liqueur until mixture just holds its shape. Transfer cheesecake to a cake stand or plate. Spoon on cream. Sprinkle over ground coffee or cinnamon. Serve in slices.
PER SERVING (IF SERVING 10) 492cals, 7g protein, 33g fat (20g saturates), 39g carbs (29g total sugars), 2g fibre