Pumpkin Spice Latte Cheesecake
Indulge in the flavors of fall with this delightful Pumpkin Spice Latte Cheesecake. Creamy and rich, this dessert combines the warmth of pumpkin, cinnamon, and espresso, all atop a buttery graham cracker crust. Perfect for gatherings or a cozy night in, each slice promises to be a hit with family and friends!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree (100% pure)
- 3 large eggs, at room temperature
- 2 tsp pumpkin pie spice
- 2 tsp espresso powder
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a springform pan to form the crust.
- Bake for 8-10 minutes until lightly golden. Set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar until creamy.
- Mix in pumpkin puree, eggs (one at a time), espresso powder, and pumpkin pie spice until well combined.
- Pour the filling over the cooled crust and bake for 55-60 minutes, until edges are set but center jiggles slightly.
- Allow to cool in the oven with the door slightly ajar for one hour before refrigerating overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: For added depth of flavor, consider adding a pinch of nutmeg or swapping pumpkin puree with butternut squash puree. Store leftovers in an airtight container in the fridge for up to five days.