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Cheesecake. Pumpkin Latte Cheesecake. Thanksgiving time

November 20, 2016 by Tania 11 Comments

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Pumpkin Latte Cheesecake. Just in time to celebrate Thanksgiving.

Pumpkin Latte CheesecakeIt’s hard not to think about the US at the moment. I have made two trips there during the long 18 month election campaign and I for one would never have guessed at the outcome and don’t even pretend to understand how it works!. Watching the news on my visits was a bit like watching some crazy soap opera.

I am wishing all my US readers and friends a happy Thanksgiving and I hope the world is still a sane place next time Thanksgiving rolls around.

Pumpkin Latte Cheescake

I was thinking of traditional Thanksgiving flavours but wanted to bring the creamy comfort element up a little. I think we all need a little comfort and care. These are strange times and we need to look after each other. Suddenly the world looks divided into different sections and I am worried. So, I am staying in the dessert section for now. It’s the section where we are really nice to each other and where women are treated with the respect they deserve, there are no skin colours and I can marry whomever I choose. It’s a place where every speaker in every shopping centre, house and radio plays Prince songs. Yep.

So eat Pumpkin Latte Cheesecake, for now. It’s delicately delicious with warm pumpkin pie spices. If you are in other parts of the world this will make a pretty good warm weather dessert too. It is topped with the most creamy lightly sour creme fraiche….how I love that stuff.

Pumpkin latte Cheesecake

I had a bit of a pressure point with this Pumpkin Latte Cheesecake. The timer did not go off and I left it in a little long. Overcooking cheesecakes can result in craters at the top. The next one I made just did not make it into a photograph as I had visitors arrive and it seemed a little decadent to hide it just for a photograph especially after espousing love and sharing. 🙂

So the moral of the story is undercook in preference to overcooking. ( take out when still a little wobbly cool slowly to room temperature then chill overnight) This one is not only made with baked pumpkin (pumpkin in tins is hard to come by in these parts) it also has another special feature. The pumpkin is cooked down a bit with the sugar to intensify the flavour before you make the cheesecake.  It really is worth it. It tastes so good!

Pumpkin Latte Cheesecake

Pumpkin Latte Cheesecake. Thanksgiving time

This pumpkin cheese cake takes just that tiny bit extra time but I know you are going to love it.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 d 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Pumpkin mixture

  • 250 gm pumpkin, roasted peeled diced
  • 200 gm caster sugar
  • 3 teaspoons cinnamon
  • 3 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Crust

  • 300 gm Speculaars Dutch style biscuits with flaked almonds and cinnamon or a substitute
  • 30 gm caster sugar
  • 80 gm butter melted

Filling

  • 750 gm cream cheese 3 x 250 gm left out of the fridge to soften
  • 250 ml cream
  • 6 whole eggs large
  • 1 teaspoon vanilla extract
  • 250 gm cream fraiche or sour cream
  • 2 tablespoons caster sugar
  • 1/4 tsp nutmeg to finish

Instructions
 

  • Preheat the oven to 180C / 350
    Put the roasted pumpkin, sugar and spices into a pot and stir on low heat mashing and making a nice puree. This intensifies the spices and helps to evaporate excess liquid in the pumpkin. Stir till shiny and darkened a little. Set aside
  • Put the biscuits and sugar into the food processor and blitz till fine. Add the butter and process again. *Press the crumbs into the tin with the back of a spoon or a glass and bake for 15 minutes. Set aside
  • Turn the oven down to 160 C / 320 F Put the pumpkin, cream cheese, cream, vanilla and eggs into the food cleaned processor and mix till smooth. Pour into the tin (don't forget well lined with foil). Boil the jug and pour water into the water bath to half way up the side of the cheesecake.
  • Bake for 90 minutes. It should be still a little wobbly. Take out and cool on a rack without unwrapping
  • For the topping. Mix the cream fraiche or sour cream with the sugar. Spread over the top of the chilled cheesecake. Pop under a hot grill for 5-8 minutes or until starting to set. It shouldn't colour but as it gets hot it will set. Sprinkle with fresh nutmeg. chill for 10 minutes

Notes

** Substitute all the spices with 2 tablespoons pumpkin pie spice
** To make an extra crispy base chill before baking
** If you have a smaller packet of biscuits (or want to add more crust follow these instructions) :
For less, reduce the butter adding about 3/4 then mix and combine and test by, taking a small handful of crumbs and squeezing them. They should mostly stay together in a little clump. If the crumbs just fall apart you need to add a little more butter (at a time.)
Crumbs should not be greasy nor should butter squeeze out of them.
Strain cream cheese mixture through a sieve if the pumpkin is fibrous or there are any lumps in the cream cheese
Keyword baking, dessert

For more cheesecake recipes try this guide

Cheesecake

Or try a Pumpkin Latte Dip Cheesecake by changing the flavours of this one

Pumpkin latte Cheesecake

www.mykitchenstories.com.au

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Filed Under: Cakes and Decorating, Desserts, RECIPES Tagged With: baked cheesecake, baked desserts, baking with cheese, celebration desserts, Cheesecake, holiday desserts, how to make cheesecake, latte, Pumpkin, pumpkin pie cheesecake, Pumpkin pie spices, Spices, squash, Thanksgiving desserts

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Reader Interactions

Comments

  1. Jenny Wong

    December 13, 2019 at 2:20 am

    Love this recipe. What a great combination.
    By the way, how much pumpkin required for this recipe?

    Reply
    • Tania

      December 14, 2019 at 9:27 pm

      Thanks Jenny. You’ll find it at the top. Take care. tania

      Reply
  2. ChgoJohn

    December 2, 2016 at 12:31 pm

    5 stars
    Wish I wasn’t so far behind getting around WP. This would have been a perfect dessert for Thanksgiving. I’m not one for lattes of any stripe but cheesecake? Well, that’s a different story completely. Thanks for sharing, Tania.

    Reply
  3. Kari @ bite-sized thoughts

    November 24, 2016 at 8:56 pm

    What a perfect recipe for this time of year. Yum!
    Kari @ bite-sized thoughts recently posted..Vegan Life Magazine, issues 20 and 21 (November and December)My Profile

    Reply
  4. grace

    November 22, 2016 at 4:00 am

    i’d take this over the coffee beverage any day! what a luscious, creamy delight. 🙂

    Reply
  5. Pamela Hayward

    November 21, 2016 at 12:55 pm

    Love cheese cake and roasting the pumpkin with the spices would really enhance the flavour. Yes….it is worrying to see what is happening in the US!

    Reply
    • Tania

      November 21, 2016 at 7:16 pm

      Hi Pamela thanks for visiting and commenting

      Reply
  6. Amanda (@lambsearshoney)

    November 21, 2016 at 8:28 am

    The world certainly has taken a turn for the weird, hasn’t it?
    I’m with you – the dessert section is the best place to hunker down for now.
    Amanda (@lambsearshoney) recently posted..A Vermouth Workshop in Turin with Riservo Carlo AlbertoMy Profile

    Reply
    • Tania

      November 21, 2016 at 7:15 pm

      ha thats perfect Amanda

      Reply
  7. Angie@Angie's Recipes

    November 21, 2016 at 12:02 am

    That looks like a dream cheesecake! So creamy, rich and tempting.
    Angie@Angie’s Recipes recently posted..Beetroot Einkorn Soda BreadMy Profile

    Reply
    • Tania

      November 21, 2016 at 6:24 am

      Thanks Angie.

      Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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