Pumpkin Spice Latte Cheesecake
Servings
12
Servings
12
Ingredients
Base
  • 1 1/2cups plain wholemeal flour
  • 1/4cup desiccated coconut
  • 1/4cup coconut sugar
  • 70g melted butter
  • 1tsp vanilla essence
Filling
  • 250g Pumpkin puréeI used butternut
  • 1/2cup rice malt syrup
  • 1tbsp coconut sugar
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/4tsp ground nutmeg
  • 1/4tsp ground cloves
  • 1tbsp Brewed coffeecan use decaf if you like
  • pinch salt
  • 150g Lite thickened cream
  • 340g Lite cream cheese
  • 3 eggs
  • Caramel drizzleoptional (adds 10 calories per serve)
  • 2tbsp coconut sugar
  • 1/2cup Unsweetened coconut/almond milk
Instructions
base
  1. Mix all base ingredients together. Add water if needed to bind it together properly. Press down firmly in a lined baking tray.
  1. Bake at 180C for 15-20 mins until golden.
Filling
  1. Boil pumpkin in a pot until soft. Purée with a stick mixer.
  2. To the pumpkin mix add coffee, spices and rice malt syrup and mix with stick mixer.
  3. Using a stand mixer or hand mixer or food processor add the pumpkin mix. With the blades or whisk is going, add the cold cream.
  4. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated.
  5. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  6. Set the cake pan in a large roasting pan. Pour the batter into the cooled base, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan.
  7. Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it’s not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan.
  8. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack.
  9. Continue to cool at room temperature until barely warm, about 3 hours.
  10. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
Recipe Notes

Should be made the day before you need it to allow to set properly.

Print Recipe
Pumpkin Spice Latte Cheesecake
Course Desserts
Cuisine Snacks
Servings
Ingredients
Base
  • 1 1/2 cups plain wholemeal flour
  • 1/4 cup desiccated coconut
  • 1/4 cup coconut sugar
  • 70 g melted butter
  • 1 tsp vanilla essence
Filling
  • 250 g Pumpkin purée I used butternut
  • 1/2 cup rice malt syrup
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tbsp Brewed coffee can use decaf if you like
  • pinch salt
  • 150 g Lite thickened cream
  • 340 g Lite cream cheese
  • 3 eggs
  • Caramel drizzle optional (adds 10 calories per serve)
  • 2 tbsp coconut sugar
  • 1/2 cup Unsweetened coconut/almond milk
Course Desserts
Cuisine Snacks
Servings
Ingredients
Base
  • 1 1/2 cups plain wholemeal flour
  • 1/4 cup desiccated coconut
  • 1/4 cup coconut sugar
  • 70 g melted butter
  • 1 tsp vanilla essence
Filling
  • 250 g Pumpkin purée I used butternut
  • 1/2 cup rice malt syrup
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tbsp Brewed coffee can use decaf if you like
  • pinch salt
  • 150 g Lite thickened cream
  • 340 g Lite cream cheese
  • 3 eggs
  • Caramel drizzle optional (adds 10 calories per serve)
  • 2 tbsp coconut sugar
  • 1/2 cup Unsweetened coconut/almond milk
Instructions
base
  1. Mix all base ingredients together. Add water if needed to bind it together properly. Press down firmly in a lined baking tray.
  1. Bake at 180C for 15-20 mins until golden.
Filling
  1. Boil pumpkin in a pot until soft. Purée with a stick mixer.
  2. To the pumpkin mix add coffee, spices and rice malt syrup and mix with stick mixer.
  3. Using a stand mixer or hand mixer or food processor add the pumpkin mix. With the blades or whisk is going, add the cold cream.
  4. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated.
  5. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  6. Set the cake pan in a large roasting pan. Pour the batter into the cooled base, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan.
  7. Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan.
  8. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack.
  9. Continue to cool at room temperature until barely warm, about 3 hours.
  10. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
Recipe Notes

Should be made the day before you need it to allow to set properly.