Pumpkin Spice Latte Cheesecake

Can you remember a time before pumpkin spiced latte?

Done in 1 hour

Serves undefined

Dish by Hugh Woodward

Ingredients

What you'll need:

700gcream cheese

300g pumpkin puree (from a tin is fine)

6 eggs

300ml sour cream

200gcaster sugar

3 tbsphoney

3 tbspplain flour

2 tbsp cornflour

1 tsp vanilla paste

2 tbsppumpkin spice

1 tspsalt

Neither can I. This cinnamon-scented behemoth has dominated the autumnal food scene for years. Even if you don't partake in the infamous rush to get one from Starbucks, you've probably eaten something inspired by it. And why wouldn't you? Those warm spices are the perfect cosy way to ease you into autumn.

Method

Preheat the oven to 200°C.

Place the cream cheese in a large mixing bowl and use an electric whisk to beat it until it's smooth. Pour in the pumpkin pureè and beat to combine.

Add the eggs, one at a time, beating between each addition. When fully combined, add the sour cream, sugar and honey and whisk until incorporated. Fold in the two flours with the vanilla paste and pumpkin spice and salt, passing through a sieve if there are any bits.

Pour the mixture into a double lined 20cm brownie tin.

Bake for around an hour. The top should be dark, burnished brown and the cheesecake will have risen considerably.

Allow to cool in the tin, preferably setting overnight.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.