Description
A creamy and rich Pumpkin Spice Latte Cheesecake infused with warm spices and coffee flavor, perfect for fall.
Ingredients
Scale
- 1 ½ cups graham crackers or oats, crushed
- ½ cup butter or coconut oil, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin purée
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of cloves
- 1–2 tablespoons coffee or espresso powder
Instructions
- Preheat your oven to 350°F (175°C).
- Crush 1 ½ cups of graham crackers or oats until fine, using a food processor or rolling pin.
- Mix the crumbs with ½ cup melted butter until it resembles wet sand. Press into the bottom of a springform pan.
- Bake the crust for about 10 minutes and allow it to cool.
- Beat together 16 ounces of cream cheese and 1 cup of sugar until creamy and smooth.
- Add in your 1 cup of pumpkin purée, 3 eggs, 2 teaspoons of vanilla, and spices. Incorporate well.
- Pour the filling over the cooled crust and tap gently to remove air bubbles.
- Bake for 50-60 minutes until the edges are set but the center slightly jiggles.
- Cool in the oven with the door cracked for about an hour, then refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream, cinnamon, or caramel before serving.
Notes
This cheesecake can be enjoyed for Thanksgiving, Halloween, or any festive occasion. Consider variations like adding chocolate chips or making mini cheesecakes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake, fall dessert, pumpkin spice latte cheesecake, Thanksgiving dessert, autumn recipes