Pumpkin Spice Latte Cheesecake
Buttery chocolate biscuit base, creamy spiced pumpkin cheesecake filling layered with Camp Coffee soaked sponge fingers. Decorated for Halloween, @campcoffeeuk is the key ingredient adding a delicious blend of coffee and chicory for that creamy latte flavour throughout.
Ingredients
Filling
Sponge layer
Topping
Base
Directions
- 1
Lightly grease an 8 inch springform pan.
- 2
Crush the biscuits into a fine crumb (I used a food processor). Transfer to a bowl and pour the melted butter over the top. Mix until combined and you have a ‘wet sand’ consistency.
- 3
Press this into the tin until smooth. Pop into the fridge.
- 4
For the sponge finger layer, pour the Camp Coffee into a bowl and pour in the boiling water. Gently mix until combined. Set aside to cool whilst you make the cheesecake filling.
- 5
Using a stand mixer or hand whisk, whip the double cream until its thick and starts to form stiff peaks (do not over whip!).
- 6
Add in the cream cheese, cornflour, icing sugar, pumpkin, pumpkin spice mix and Camp Coffee - whip until smooth.
- 7
Remove the tin from the fridge and spread half of the cheesecake filling evenly over the biscuit base.
- 8
Dunk sponge fingers into the brewed Camp Coffee and layer over the cheesecake.
- 9
Cover with the remaining cheesecake mixture and then leave to set in the fridge overnight.
- 10
Once set cover with the crushed biscuits and mini pumpkins.
