Recipes

Spiced Pumpkin Latte Cheesecake


October 12, 2017 By:
Prep:
3 hours
Cook:
75 minutes
Serves:
10 to 12
What's not to love about cheesecake? Add in the flavors of pumpkin and coffee and you've got a dessert that's a true delight.

Ingredients

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Directions

  1. In a bowl, mix together the graham cracker crumbs, the butter, the brown sugar, and the cinnamon. Thoroughly combine, then press the mixture into the bottom (and 1 inch up the sides) of a 9-inch spring-form pan.
  2. Place in a 350-degree oven and bake for 10 to 15 minutes.
  3. In the bowl of a stand mixer, blend together the cream cheese, vanilla and white sugar.
  4. Mix in the flour, the pumpkin pie spice, and the cinnamon.
  5. Add in the eggs, one at a time; mix well.
  6. Remove 1 ½ cups of the batter and set it aside.
  7. To the batter remaining in the bowl of the stand mixer, add the pumpkin puree and mix thoroughly. Pour the batter over the cooled graham cracker crust.
  8. Add the instant coffee to the 1 ½ cups of leftover batter, and stir thoroughly until it's mostly dissolved. Pour this mixture over the batter that's already in the crust. Use a spoon to lightly swirl/spread it to the edges.
  9. Bake in a 350-degree oven for approximately 50 minutes.
  10. Let the cheesecake cool before removing the outer rim of the spring-form pan.
  11. Pop it in the refrigerator for several hours prior to serving.
  12. When you're ready to serve the cheesecake, create the whipped cream by whipping together the heavy cream, sugar, and vanilla until stiff peaks form. Serve with the cheesecake.