Autumn is the season of cozying up with your favorite fall flavors, and nothing says fall quite like a Pumpkin Spice Latte. But why settle for just a drink when you can have it in the form of a rich, creamy, and decadent cheesecake? This Pumpkin Spice Latte Cheesecake blends the beloved fall coffee drink with the smooth, velvety texture of classic cheesecake, making it the ultimate seasonal treat. Whether you’re hosting a gathering or simply indulging in a fall-inspired dessert, this cheesecake will definitely hit the spot.
Ingredients for Pumpkin Spice Latte Cheesecake
For the crust:
- 1½ cups (150g) graham cracker crumbs (or gingersnaps for extra spice)
- ¼ cup (50g) brown sugar
- ½ tsp cinnamon
- 6 tbsp (85g) unsalted butter, melted
Filling:
- 3 (8 oz / 680g total) packages cream cheese, softened
- 1 cup (200g) brown sugar
- ¾ cup (170g) pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- 2 tsp instant espresso powder (or strong instant coffee)
- 1½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ cup (60ml) heavy cream or sour cream
For the topping (optional but amazing):
- ¾ cup (180ml) heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Sprinkle of cinnamon or nutmeg
- Caramel drizzle (optional)
How to Make Pumpkin Spice Latte Cheesecake: A Step-by-Step Guide
Step 1: Prepare the Crust
The crust is the base that holds the entire cheesecake together, so it’s important to make it flavorful and crisp. Here’s how you do it:
- Preheat the oven to 325°F (163°C).
- In a medium-sized bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until everything is well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure the crust is even to avoid any parts being undercooked.
- Bake for 8-10 minutes, then remove from the oven and let it cool slightly. This helps the crust firm up before adding the filling.
Step 2: Make the Filling
This is the heart of the cheesecake—the creamy filling that will carry the signature Pumpkin Spice Latte flavor. Follow these steps:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, with no lumps. This ensures the cheesecake texture is flawless.
- Add brown sugar and mix until it’s completely incorporated.
- Add the pumpkin purée, eggs (one at a time), espresso powder, pumpkin pie spice, vanilla extract, and heavy cream to the mixture. Beat until the batter is smooth, scraping down the sides of the bowl as needed. The texture should be silky and free of lumps.
Step 3: Assemble and Bake the Cheesecake
Now that you have your deliciously spiced pumpkin filling, it’s time to assemble everything and bake:
- Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Place the springform pan into a larger roasting pan, and pour hot water halfway up the sides of the pan. This is called a water bath, and it helps prevent cracks from forming on top of your cheesecake during baking.
- Bake for 60-70 minutes, or until the center is just set but still jiggles slightly. The cheesecake will firm up as it cools.
- Once the cheesecake is done, turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes, which could cause cracks.
- After the cheesecake has cooled to room temperature, refrigerate it for at least 6 hours or preferably overnight. This allows the cheesecake to set fully and develop the rich flavors.
Step 4: Make the Topping
A decadent topping is the finishing touch that makes this cheesecake extra special:
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This light, fluffy topping contrasts beautifully with the dense cheesecake.
- Spread or pipe the whipped cream over the chilled cheesecake for a smooth, elegant look.
- Optionally, sprinkle with cinnamon or nutmeg for extra flavor, and drizzle with caramel for added sweetness and a touch of fall charm.
Flavor Tips & Variations
While this Pumpkin Spice Latte Cheesecake is delicious as-is, there are a few variations you can try to make it uniquely your own:
- More coffee flavor: Dissolve an extra teaspoon of espresso powder in 1 tablespoon of hot water and swirl it into the batter before baking. This will intensify the coffee flavor for those who crave a stronger kick.
- No-bake option: For a quicker version, you can skip baking the cheesecake. Simply use a pre-made crust, and instead of baking, fold the pumpkin, espresso, and spices into a mixture of whipped cream cheese (16 oz) and whipped cream (1 cup). Chill until set, and you’ll have a no-bake pumpkin spice cheesecake.
- Mini cheesecakes: For individual servings, divide the batter into muffin tins or mini cheesecake pans, and bake for about 20 minutes. These bite-sized desserts are perfect for parties and smaller gatherings.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! In fact, it’s recommended to make the cheesecake at least 6 hours or overnight before serving. The flavors have more time to meld, and the cheesecake will set properly in the fridge.
2. Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. After baking and cooling, wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. To serve, thaw it overnight in the refrigerator before adding the topping.
3. Can I use a different crust?
Absolutely! While graham crackers are traditional, you can use gingersnaps or even a spiced cookie crust for added flavor. A nut-based crust would also complement the fall spices well.
4. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. However, the cheesecake might be harder to remove. You could also line the pan with parchment paper for easier removal.
Conclusion
This Pumpkin Spice Latte Cheesecake is the perfect dessert to celebrate the cozy vibes of fall. With its rich, creamy texture and the signature flavors of pumpkin spice and coffee, it’s a showstopper for any occasion. Whether you’re serving it at a holiday dinner, a fall gathering, or simply enjoying it on a quiet autumn afternoon, this cheesecake will quickly become a seasonal favorite. It’s easy to make, full of flavor, and guaranteed to impress. So, grab your ingredients, get baking, and indulge in the deliciousness that is autumn in dessert form!
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Pumpkin Spice Latte Cheesecake Recipe: A Fall-Inspired Dessert
- Total Time: 1 hr 40 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Autumn is the season of cozying up with your favorite fall flavors, and nothing says fall quite like a Pumpkin Spice Latte. But why settle for just a drink when you can have it in the form of a rich, creamy, and decadent cheesecake? This Pumpkin Spice Latte Cheesecake blends the beloved fall coffee drink with the smooth, velvety texture of classic cheesecake, making it the ultimate seasonal treat. Whether you’re hosting a gathering or simply indulging in a fall-inspired dessert, this cheesecake will definitely hit the spot.
Ingredients
For the crust:
1½ cups (150g) graham cracker crumbs (or gingersnaps for extra spice)
¼ cup (50g) brown sugar
½ tsp cinnamon
6 tbsp (85g) unsalted butter, melted
For the filling:
3 (8 oz / 680g total) packages cream cheese, softened
1 cup (200g) brown sugar
¾ cup (170g) pumpkin purée (not pumpkin pie filling)
3 large eggs
2 tsp instant espresso powder (or strong instant coffee)
1½ tsp pumpkin pie spice
1 tsp vanilla extract
¼ cup (60ml) heavy cream or sour cream
For the topping (optional but amazing):
¾ cup (180ml) heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Sprinkle of cinnamon or nutmeg
Caramel drizzle (optional)
Instructions
1. Prepare the crust
Preheat oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then cool slightly.
2. Make the filling
In a large mixing bowl, beat cream cheese until smooth and creamy (no lumps).
Add brown sugar and mix until combined.
Beat in pumpkin purée, eggs (one at a time), espresso powder, pumpkin pie spice, vanilla, and heavy cream.
Scrape down the sides of the bowl and mix until smooth.
3. Assemble and bake
Pour filling over the crust and smooth the top.
Place the springform pan in a larger roasting pan and pour in hot water halfway up the sides (this creates a water bath to prevent cracks).
Bake for 60–70 minutes, or until the center is just set (it should still jiggle slightly).
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.
4. Make the topping
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread or pipe over chilled cheesecake.
Sprinkle with cinnamon or nutmeg, and drizzle with caramel if desired.
Notes
This pumpkin spice latte cheesecake is the perfect fall treat for coffee and pumpkin lovers alike! Top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for an extra festive touch. It’s great for holiday gatherings or a special dessert to savor at home.
- Prep Time: 30 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
Keywords: Pumpkin cheesecake, fall cheesecake, pumpkin spice cheesecake, latte cheesecake, autumn cheesecake recipe
