Everyone’s favourite autumn coffee order has been transformed into a beautiful baked pumpkin spiced latte cheesecake. This cheesecake will be tantalising your taste buds and satisfying all your autumn cravings. With a spiced twist on the traditional biscuit base and a coffee flavoured cream to serve, this recipe will definitely be a hit at the table. We have lots of pumpkins available to purchase from our Greengrocers, and if you fancy the real thing, our Coffee Shop will be serving Pumpkin Spiced Lattes over the autumnal season.

Ready in: 150 minutes

Serves: 6-8

Ingredients

For the base
60g unsalted butter, melted
200g gingernut biscuits
1/2 tsp coffee granules
For the filling
350g full fat soft cheese
150g caster sugar
425g tin of pumpkin puree, or you can make your own
225ml 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
200ml double cream
25g sifted icing sugar
60ml coffee liqueur
Ground coffee or cinnamon, optional, to sprinkle on top

Method

Preheat the oven to 180C or fan 160C. Lightly grease a 20.5cm round springform tin, then line the base and sides with baking paper.

Prepare the base by mixing the biscuits and coffee together until finely crushed. If you don’t have a mixer to hand, you could bash them with a rolling pin inside a food bag. Melt the butter and mix with the biscuits until combined. Tip this mixture into the prepared tin and press firmly with the back of a spoon. Bake in the oven for 15 minutes and the set to one side.

Turn the oven down to 150C or fan 130C.

Use a large mixing bowl and electric whisk to get started on the filling. Beat the soft cheese until smooth, then add the sugar, pumpkin puree, soured cream, vanilla and spices. Mix this again until combined. Next, beat in the eggs one at a time but be sure to scrape down the sides occasionally.

Pour the cheesecake mixture on top of the biscuit bases and smooth out until level. Place the tin onto a baking tray and bake for 1hr 45 minutes. Leave to cool completely at room temperature, then chill in the fridge for a few hours or ideally overnight.

To serve, whip the cream with the coffee liqueur and icing sugar until it starts to form soft peaks.

Transfer the cheesecake onto a serving plate, spoon the cream on top and sprinkle with the coffee or cinnamon if you wish.

Slice to serve.