Description
This Pumpkin Spice Latte Cheesecake combines the creamy richness of classic cheesecake with the warm, comforting flavors of pumpkin and autumn spices. Featuring a crunchy graham cracker crust and topped with whipped cream and cinnamon, this dessert is perfect for fall gatherings or cozy evenings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake 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 Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready for baking the crust and cheesecake later.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set it, then remove from the oven and let it cool completely.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add 1 cup of granulated sugar while beating to combine thoroughly.
- Add Pumpkin and Spices: Incorporate the pumpkin puree, eggs one at a time, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves into the cream cheese mixture. Beat the mixture until it is smooth and well combined without overmixing.
- Assemble and Bake: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50 to 60 minutes or until the center is set but still slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and slightly crack the door open. Allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Cool and Refrigerate: Remove the cheesecake from the oven and cool it completely to room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare Topping: Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish and Serve: Sprinkle additional ground cinnamon on top of the whipped cream. Optionally, decorate with coffee beans and cinnamon sticks for a beautiful presentation. Slice and serve chilled.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control the flavor and sweetness.
- Make sure cream cheese is softened to room temperature to avoid lumps in the batter.
- Do not overbake the cheesecake; it should still be slightly jiggly in the center when done.
- Chilling overnight improves texture and flavor.
- Springform pan is recommended for easy removal of the cheesecake.
- For a stronger coffee flavor, serve with your favorite brewed espresso or coffee alongside.
