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