Name: Pumpkin Spice Latte Cheesecake
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Various
Ingredients: 56 g unsalted butter, melted, plus extra to grease (1/4 cup); 7 oz digestive biscuits (200 g); 1 1/2 tsp (8 ml). instant coffee granules; 12 oz full-fat cream cheese (350 g); 3 oz granulated sugar (150 g); 15 oz can pumpkin purée (425 g); 6 fl oz soured cream (225 mL); 2 tsp (10 ml). vanilla extract; 1 1/2 tsp (8 ml). ground cinnamon; 75 tsp (4 ml). ground ginger; 5 tsp (3 ml). ground nutmeg; 3 medium eggs, at room temperature; 8 fl oz heavy cream (200 mL); 9 oz powdered sugar, sifted (25 g); 1/4 cup coffee-flavored syrup, we used non-alcoholic version (60 mL); Ground coffee or cinnamon, to sprinkle

Description

Indulge in the ultimate fall dessert with our delicious Pumpkin Spice Latte Cheesecake recipe. Learn how to make this irresistible treat today!

Ingredients

Scale

56 g unsalted butter, melted, plus extra to grease (1/4 cup)
7 oz digestive biscuits (200 g)
1 1/2 tsp (8 ml). instant coffee granules
12 oz full-fat cream cheese (350 g)
3 oz granulated sugar (150 g)
15 oz can pumpkin purée (425 g)
6 fl oz soured cream (225 mL)
2 tsp (10 ml). vanilla extract
1 1/2 tsp (8 ml). ground cinnamon
75 tsp (4 ml). ground ginger
5 tsp (3 ml). ground nutmeg
3 medium eggs, at room temperature
8 fl oz heavy cream (200 mL)
9 oz powdered sugar, sifted (25 g)
1/4 cup coffee-flavored syrup, we used non-alcoholic version (60 mL)
Ground coffee or cinnamon, to sprinkle

Instructions

Heat the oven to 180°C (160°C fan) mark 4. Grease a 20.5cm round springform pan lightly and line the bottom and sides with parchment paper. To make the crust, blend the biscuits and coffee granules in a food processor until they are finely ground (or alternatively, crush them in a sealed bag using a rolling pin). Add the melted butter and blend or mix until they are well combined. Pour the mixture into the prepared pan, spread it out evenly, and press firmly using the back of a spoon. Bake for 15 minutes and then let it cool. Reduce the oven temperature to 150°C (130°C fan) mark 2.
For the filling, use a stand mixer with a paddle attachment or an electric hand whisk with a large bowl to beat the cream cheese until it is smooth. Incorporate the sugar, pumpkin purée, soured cream, vanilla, and spices, and continue beating until the mixture is well combined. Keeping the machine running, add the eggs one at a time, ensuring to scrape down the bowl’s sides now and then.
Transfer the cheesecake mixture into the tin and spread it out evenly. Place the tin on a baking sheet (in case of any leakage) and bake for 1 hour and 45 minutes, or until the center only slightly jiggles when you gently shake the cake tin. Allow it to cool entirely at room temperature, and then refrigerate for a few hours or ideally overnight.
To present the cheesecake, whip the heavy cream, powdered sugar, and coffee-flavored syrup until the mixture is just firm enough to hold its shape. Move the cheesecake to a serving plate or stand. Spoon the whipped cream on top. Dust with a bit of ground coffee or cinnamon before slicing and serving.

Notes

Use premium instant coffee granules to enhance the coffee flavor in the crust.
Ensure the cream cheese is at room temperature for a smoother filling.
Refrigerate the cheesecake overnight to achieve the best texture and flavor.

Prep Time: 25 minutes
Cook Time: 2 hours
Category: Dessert
Method: Baking
Cuisine: Various

Nutrition

Calories: 492 calories
Fat: 10g
Protein: 15g

Keywords: pumpkin cheesecake, spiced latte, creamy dessert, homemade dessert, fall dessert, pumpkin recipe