Description
This Pumpkin Spice Latte Cheesecake combines the rich creaminess of cheesecake with the warm, seasonal flavors of pumpkin spice. Featuring a spiced graham cracker crust and a smooth pumpkin-infused filling, this dessert is perfect for autumn gatherings or holiday celebrations.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional ground cinnamon for garnish
- Coffee beans and cinnamon sticks for decoration (optional)
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to prepare it for baking the crust and cheesecake.
- Prepare crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set, then allow it to cool completely.
- Make the filling base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, continuing to mix until fully incorporated and well combined.
- Add pumpkin and spices: Blend in pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves. Beat the mixture until completely smooth and homogenous.
- Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove from oven, bring to room temperature, then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare topping: Whip the heavy cream with powdered sugar until stiff peaks form. Just before serving, spread or pipe the whipped cream over the cheesecake and sprinkle with additional ground cinnamon.
- Garnish and serve: Optionally decorate with coffee beans and cinnamon sticks for a festive touch, then slice and serve chilled.
Notes
- Use pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar that may alter the recipe’s flavor balance.
- Ensure cream cheese is softened to room temperature for the smoothest filling.
- Do not overbake the cheesecake; the center should still jiggle slightly when done to prevent dryness.
- Chilling overnight enhances the texture and flavor of the cheesecake.
- For easier crust pressing, use the back of a measuring cup or a flat-bottomed glass.
- Store leftovers covered in the refrigerator for up to 4 days.
