Pumpkin latte cheesecake

Delicious, autumnal cheesecake connecting the pumpkin and coffee flavours. It is very creamy and delicate, perfectly matches the October mood. The tastes of pumpkin and coffee are well detectable and create harmonious composition. The topping of whipped cream makes every bite melting in your mouth like a sip of pumpkin latte. Very yummy dessert. Enjoy!


You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 9 inch



  • 170 g tea biscuits
  • ¼ cup butter, melted
  • 1 tablespoon cocoa powder

Pumpkin layer:

  • 250 g cream cheese
  • 1/3 cup sugar
  • 1 cup pump kin puree
  • ½ cup whipping cream
  • 2 eggs
  • 1 teaspoon pumpkin spice
  • 1 tablespoon corn starch

Coffee layer:

  • 250 g cream cheese
  • 1/3 cup sugar
  • 2 tablespoon instant coffee (powder or granules)
  • ½ cup whipping cream
  • 2 eggs
  • 1 tablespoon coffee liqueur (I used Kahlua)


  • 1 tablespoon instant coffee (powder or granules)
  • 100 ml whipping cream



Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make pumpkin layer: In a bowl of a stand mixer beat all ingredients until smooth mixture form.

Make coffee layer: heat the cream until hot and stir in the coffee powder. Mix until smooth. Let cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add coffee with cream, mix shortly.  

Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Spoon the cheese mixture over the biscuit base, alternating pumpkin and coffee layer (one ladle of each at the time). You may mix them with wooden skewer for marble effect. Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

Next day remove cheesecake from the pan and place on a cake stand. Dust with coffee powder and whipped cream rosettes. Store in fridge.



 Category: Cheesecakes.

Tags: coffee, pumpkin.