Pumpkin Spice Cheesecake - Vegan

Recipes with Pumpkin Oat Latte Organic

Hurray hurray autumn is here! And with it our new farm member: The Pumpkin Oat Latte. And since fall and Pumpkin Spice Lattes go together just like pumpkin spice and pie, we've whipped up the most farm-tastic, vegan Pumpkin Spice Cheesecake you can imagine. Grab the dough hook and let's get to work!


Ingredients cake base:

  • 300g flour
  • 120g margarine
  • 80g cane sugar
  • 8g baking powder
  • 6 tablespoons water


Ingredients "Cheese" filling:


  • 1000g vanilla soy yogurt
  • 100g vanilla custard powder
  • 5 tablespoons Pumpkin Oat Latte
  • 150g margarine
  • 80g cane sugar


Ingredients Topping:

  • 40g Biscoff cream

Instructions: 

  1. Preheat the oven to 180 degrees top-bottom heat. 
  2. Mix the ingredients for the base with a dough hook & press into a greased springform pan. 
  3. Melt margarine and mix with remaining filling ingredients & pour into pie dish.
  4. Bake the cake for about 60 minutes until golden brown & then let it cool in the refrigerator for at least 2 hours.
  5. Warm the Biscoff cream in a pan over low heat and pour over the finished cake.
  6. Let the cake cool again for 2 hours & then enjoy! 

Pumpkin Spice Cheesecake - Vegan
Pumpkin Oat Latte Organic

Pumpkin Oat Latte Organic

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