Happy Thanksgiving people!

Although this holiday isn’t widely celebrated in the UK, it is very well known and with the all- American patriotic attitude it’s very hard to find an American in London that doesn’t celebrate it and our schools have also taken to teaching our children all about it. Personally, I love the significance of Thanksgiving. I like what it stands for, I like that it represents different communities/ races coming togetherin celebration… above-all I love that it brings that family together. I don’t know why, but there’s something so special about having a whole family under the same roof – I love watching and hearing the kids play together and standing ina corner of he room and just listening to the different pockets of conversation. It’s so surreal, it makes me feel so giddy just thinking about it.

In our home pumpkin, squash and those types of veg aren’t the most popular. Kayne in general doesn’t touch them and unless they’re in a soup, Jasper just isn’t interested! However, I’ve grown up eating them and in Portugal we use pumpkin a lot in desserts – especially during the Christmas period. My favourite are Pumpkin Filhoses, which aren’t too disimilar to the American Pumpkin Beignets. So, I wanted to try something different that maybe would entice Kayne. Jasper isn’t a worry because he was jumping around me asking for one from the moment I got the ingredients out and put the oven on – he didn’t even know what I was making!

In all honesty, I’m so impressed with how they turned out. They were a bit labourious, I had to make two seperate mixes (cheesecake and cake batter) and then I couldn’t find any Pumpkin Puree in any of the shops around here (not even Waitrose… I was so devasted that they’d sold out!), so I ended up having to steam some and then puree it in my nutriBullet. I also had to make my own Pumpkin Pie Spice mix from scratch, it’s no susrprise that they didn’t have it in the supermarket because Pumpkin Pie isn’t something widely made in the UK. To make my own Pumpkin Pie Spice mix I used;

  • 4 TBSP Ground Cinnamon
  • 2 TSP Ground Ginger (boy I love its warming aroma)
  • 2 TSP Ground Nutmeg
  • 2 TSP Ground All Spice

I omited the cloves because they are a big NO NO in our home. Unless numbing a toothache, they should not be anywhere near the mouth. I think that Cloves would have been too far for Kayne… and maybe even Jasper! I had an empty spice jar in my larder so I’ve stored the spice mix in there. I actually think that it’ll make a tasty addition to my Carrot cake or even some lovely cranberry breakfast muffins. Either way I’m sure I’ll use it all up in no time!

Also, if you’re making your own Pumpkin Puree like moi, watch out for your fingers when peeling it. In hindsight, I should’ve done what most recipes told me online and roasted the damn thing – hey ho, you live and you learn…Ah, another little nugget – if you can’t find any pumpkin at all, Butternut Squash is a GREAT alternative! 

All in all, it was a success. This is pretty much a 2-in-1… it’s especially great if you’re indecisive about desserts – like me!

I really do hope that you enjoy this recipe as much as we’re enjoying eating these moist and moreish cakes.

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Cheesecake filled Pumpkin Spice Latte Cake
Serves 12
A deliciously moist cake perfect for dessert or with a cup of tea.
Write a review
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
413 calories
58 g
107 g
18 g
6 g
10 g
148 g
175 g
35 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 413
Calories from Fat 158
% Daily Value *
Total Fat 18g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 107mg
Sodium 175mg
Total Carbohydrates 58g
Dietary Fiber 2g
Sugars 35g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 320g Plain Flour
  2. 2 TSP Baking Powder
  3. 2 TSP Pumpkin Pie Spice Mix
  4. 160g Salted Butter (melted)
  5. 1 Double Espresso
  6. 200g Caster Sugar
  7. 200g Soft Light Brown Sugar
  8. 500g Cooked Pumpkin Puree
  9. 3 Large Eggs
  10. 1 TSP Vanilla Paste
For the cheesecake
  1. 180g Cream Cheese
  2. 400g Dulce de Leche
  3. 1 Large Egg
  1. Heat oven to 180c/ 170c fan. Grease a 7inch deep bundt tin.
  2. Mix dry ingredients in a small bowl.
  3. Mix wet ingredients in a large bowl.
  4. Slowly add the dry ingredients to the wet. Mix until mixture is smooth and glossy.
  5. Add cheesecake ingredients to a bowl and mix until throughly combined and lump free.
  6. Pour cake batter into tin and then slowly spoon the cheesecake mixture into the center, so that you have a ring of cheesecake within a ring of batter.
  7. Bake for 40 minutes or until cheesecake feels firm to the touch.
  8. Remove from oven and let cool.
  9. Dust a cake plate with a little icing sugar and turn the cake onto it carefully.
  10. Tastes great drizzled with white and dark chocolate or sprinkled with cinnamon sugar.
MammieBabbie http://mammiebabbie.com/
Marta Aguiar
Written by Marta Aguiar
I'm a mid twenties mummy living in North London, a graduate in English literature and creative writing from the university of Aberyswyth in Wales. I love to bake, cook, read and watch films, and love spending time with my little toddler, Jasper, and our new addition, Mylo. I blog about our family life and my general interests, with the odd guest blog from my partner, Kayne.