Pumpkin Spice Latte Cheesecake

$To make the perfect pumpkin spice latte cheesecake, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 4 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - 1 cup pure pumpkin puree - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup heavy whipping cream - ¼ cup powdered sugar - Whipped cream, for topping - Ground cinnamon, for garnish If you need substitutions, here are some easy swaps: - Use crushed cookies instead of graham cracker crumbs for a different crust flavor. - Coconut oil can replace unsalted butter for a dairy-free version. - Maple syrup can replace granulated sugar for a more natural sweetness. - Use silken tofu instead of cream cheese for a vegan option. To enhance the flavor, consider these additions: - Espresso powder adds a rich coffee taste that pairs well with pumpkin spice. - A splash of bourbon can bring depth and warmth to the cheesecake. - Adding chocolate chips can create a delightful contrast to the spices. - Use fresh spices instead of ground for a stronger flavor boost. {{ingredient_image_2}} Start by preheating your oven to 325°F (163°C). This warm-up helps the cheesecake cook evenly. Grease a 9-inch springform pan well. Wrap the outside with aluminum foil. This keeps water from the water bath out. In a medium bowl, mix 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, and 2 tablespoons brown sugar. Stir until it feels like wet sand. Press this mix firmly into the bottom of the pan. Bake the crust for 10 minutes. Once baked, let it cool completely. In a large bowl, beat 4 packages of softened cream cheese with 1 cup of granulated sugar. Use an electric mixer on medium speed for 2-3 minutes until creamy. Add 1 cup of pure pumpkin puree, 3 large eggs (one at a time), 1 teaspoon vanilla extract, and spices: 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger. Mix until smooth, scraping the bowl's sides as needed. Pour the pumpkin filling over the cooled crust. Smooth the top with a spatula. For a water bath, place a larger baking pan on the oven rack below. Fill it with hot water before putting the cheesecake in the oven. Bake for 55-65 minutes. The edges should set, while the center remains slightly jiggly. After baking, turn off the oven. Crack the door open to let heat out. Let the cheesecake cool in the oven for 1 hour. Once it cools, take it out and let it reach room temperature. Refrigerate for at least 4 hours, or overnight for the best flavor. Just before serving, whip 1 cup of heavy cream with ¼ cup powdered sugar until soft peaks form. Spread this over the cheesecake and sprinkle with ground cinnamon. To get a creamy cheesecake, use room-temperature cream cheese. Cold cream cheese makes lumps. Beat it well with sugar until smooth. Adding pure pumpkin puree gives it a rich flavor. Mix until everything is blended, but don’t overdo it. This helps keep your cheesecake light and fluffy. Cracks can ruin the look of your cheesecake. To avoid this, use a water bath when baking. The steam keeps the cheesecake moist. Also, don’t bake it too long. The center should jiggle slightly when you take it out. Let it cool slowly in the oven with the door ajar. This helps prevent sudden temperature changes. For a beautiful presentation, slice the cheesecake and place each piece on a plate. Top with a generous dollop of whipped cream. Sprinkle ground cinnamon on top for a festive touch. You can also add a drizzle of caramel for extra sweetness. This makes each slice look inviting and delicious! Pro Tips Chill the Ingredients: Make sure your cream cheese is at room temperature for easier mixing. This helps create a smoother filling without lumps. Water Bath Importance: Using a water bath prevents the cheesecake from cracking by providing a moist environment during baking. Don’t skip this step! Cool Gradually: Allow the cheesecake to cool slowly in the oven with the door ajar. This gradual cooling helps prevent cracks and keeps the texture creamy. Flavor Boost: For an extra flavor kick, add a pinch of espresso powder to the cheesecake filling. It enhances the pumpkin spice flavor beautifully. {{image_4}} You can change the flavors of your pumpkin spice latte cheesecake to keep it exciting. Here are some ideas: - Chocolate: Add melted chocolate to the filling for a rich twist. Mix in ½ cup of melted dark chocolate with the pumpkin puree. - Caramel: Drizzle caramel sauce on top before serving. This adds a sweet touch to every bite. - Maple: Swap some sugar for pure maple syrup. This will enhance the fall flavor. - Nutty: Mix in chopped pecans or walnuts for added crunch. This gives a unique texture to each slice. You can easily adapt this recipe for different diets: - Gluten-Free: Use gluten-free graham cracker crumbs for the crust. This way, everyone can enjoy it. - Dairy-Free: Substitute cream cheese with a dairy-free option, like cashew cream. You can also use coconut cream instead of heavy cream. - Vegan: Replace eggs with flax eggs and use vegan cream cheese. This makes the cheesecake plant-based. Mini cheesecakes are fun and easy to serve! Here’s how to make them: 1. Use a muffin tin: Line it with cupcake liners. 2. Adjust the crust: Use about 1 tablespoon of crust mixture for each cup. Press it down firmly. 3. Bake time: Bake for 20-25 minutes instead of a full cheesecake. Check for a slight jiggle in the center. 4. Cool and serve: Let them cool completely before adding whipped cream and cinnamon on top. These mini versions make great treats for parties or gatherings. They are cute and easy to grab! To keep your pumpkin spice latte cheesecake fresh, store it in the fridge. Use an airtight container or cover it with plastic wrap. Make sure it stays cool to maintain its creamy texture. This cheesecake can last up to five days in the fridge. If you want to enjoy your cheesecake later, freezing is a great option. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. This helps to prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat your frozen cheesecake, take it out of the freezer. Place it in the fridge for about 6-8 hours to thaw slowly. This keeps the texture smooth and creamy. Avoid thawing at room temperature, as it may get too soft. You can tell the cheesecake is done when the edges are set. The center should still jiggle a bit. This slight movement means it is creamy and not overcooked. Baking time is about 55-65 minutes at 325°F. Always check around the 55-minute mark to avoid overbaking. Yes, you can make this cheesecake ahead of time. In fact, it tastes better after sitting in the fridge. Make it a day before your event for the best flavor. Just remember to let it chill for at least 4 hours, or overnight is even better. Serve pumpkin spice latte cheesecake chilled. Top it with whipped cream and a sprinkle of ground cinnamon. For a festive look, place each slice on a dessert plate. This makes it special for your guests. You can also add a drizzle of caramel or chocolate for extra flavor. To prevent sticking, grease your springform pan well. Use butter or cooking spray on the sides and bottom. Wrapping the outside with aluminum foil helps too. This keeps water out during the baking water bath. Let the cheesecake cool completely before removing it from the pan for best results. This blog covered making a delicious pumpkin spice latte cheesecake. We explored ingredients, including substitutions for common ones. I shared step-by-step instructions, ensuring you nail the perfect crust and filling. You learned tips to achieve a smooth texture and prevent cracks. Variations allow for unique flavors and dietary needs. Lastly, we discussed storage for leftovers and answered frequent questions. Now, you’re ready to create your own cheesecake masterpiece! Enjoy every bite of this tasty treat.$

Pumpkin Spice Latte Cheesecake

A creamy cheesecake infused with pumpkin and warm spices, topped with whipped cream and cinnamon.

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Prep Time 30

Cook Time 1 5

Total Time 6

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cup unsalted butter, melted
2 tablespoons brown sugar
4 8-ounce packages cream cheese, softened to room temperature
1 cup granulated sugar
1 cup pure pumpkin puree
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground ginger
1 cup heavy whipping cream
0.25 cup powdered sugar
1 serving whipped cream, for topping
1 serving ground cinnamon, for garnish

Instructions

Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly, then wrap the outside with aluminum foil to ensure that water from the water bath does not seep in during baking.
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir well until the mixture is thoroughly coated and has a texture similar to wet sand.
Firmly press this crumb mixture into the bottom of the prepared springform pan to form an even crust layer. Place the pan in the oven and bake for 10 minutes. Once done, remove it from the oven and allow it to cool completely.
While the crust is cooling, in a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together on medium speed until the mixture is smooth and creamy, which should take about 2-3 minutes.
Next, add the pumpkin puree, eggs (adding one at a time), vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese mixture. Continue mixing until all ingredients are well combined and the mixture is smooth, scraping down the sides of the bowl as necessary.
Carefully pour the pumpkin filling over the cooled crust, using a spatula to smooth the top for an even finish.
To create a water bath, place a larger, shallow baking pan on the oven rack below the cheesecake pan. Fill this pan with hot water before placing it in the oven. This is crucial, as it helps prevent the cheesecake from cracking.
Bake the cheesecake in the preheated oven for 55-65 minutes. The edges should be set while the center retains a slight jiggle.
After baking, turn off the oven and crack the door open to let heat escape. Allow the cheesecake to cool in the oven for 1 hour.
Once cooled, remove the cheesecake from the oven and allow it to reach room temperature. Then, refrigerate it for at least 4 hours or ideally overnight for the best texture and flavor.
Just before serving, whip the heavy cream with the powdered sugar in a bowl until soft peaks form. Spread this creamy topping over the chilled cheesecake, and finish with a delightful sprinkle of ground cinnamon for added flavor.

Notes

For a festive touch, serve slices on individual dessert plates, adorned with a generous dollop of whipped cream and an extra sprinkle of ground cinnamon.

Keyword cheesecake, latte, pumpkin, spice