Vanilla Pumpkin Spice Latte Cheesecake
Embark on a journey through layers of decadence with a dessert that masterfully combines the comfort of autumn spices with the elegance of creamy cheesecake. A seamless fusion of two classic favorites.
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About this recipe:
This is not just another pumpkin-themed dessert for the season. Imagine sipping on your favorite pumpkin spice latte but in the form of a cheesecake. We utilize real sugar pumpkin or puree, along with a selection of warm spices, to craft a show-stopping centerpiece for any autumnal gathering.
Cooking Essentials for Your Convenience
Ready to bring this recipe to life but short on a few essentials? We've got you covered. In the section below, we've handpicked all the pantry ingredients and kitchen utensils you'll need to recreate the Vanilla Pumpkin Spice Latte Cheesecake recipe. Just click on the links below to shop directly on Amazon. No more hunting around for the right tools or ingredients - get everything delivered to your doorstep and start cooking!
Essentials for the Recipe:
Vanilla Pumpkin Spice Latte Cheesecake
Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Chill Time: 4 hours
Serving Size: One 1-inch slice
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
2 cups sugar pumpkin puree (or canned pumpkin puree)
3 (8 oz) packages of cream cheese, room temperature
1 cup granulated sugar
4 large eggs
1 cup heavy cream
2 tsp vanilla extract
2 tsp espresso powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Instructions:
Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan.
Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and blend well. Incorporate the eggs, one at a time.
Add Flavors: In a separate bowl, combine the pumpkin puree, heavy cream, vanilla extract, espresso powder, and spices. Mix well.
Combine Mixtures: Gradually add the pumpkin mixture to the cream cheese mixture, stirring until smooth.
Pour and Bake: Pour the filling into the crust. Bake for 60 minutes or until the center is set but still slightly jiggly.
Cool and Chill: Allow the cheesecake to cool to room temperature in the pan. Then, refrigerate for at least 4 hours before serving.
Nutrition Information per serving:
Calories: 540
Protein: 9g
Fat: 37g
Carbohydrates: 45g
Fiber: 2g
Sugar: 31g
Sodium: 320mg
Additional Information:
It's crucial to use room-temperature cream cheese and eggs for a smooth texture.
This cheesecake can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Please note that the nutrition information provided is an estimate based on the ingredients used and may vary depending on any modifications or substitutions made.
Let this dessert captivate your palate with its harmonious blend of warm spices, rich pumpkin, and the refined essence of a classic vanilla latte. It's not merely a cake; it's an autumnal experience worth savoring.
