Pumpkin Spice Latte Cheesecake
A creamy and decadent pumpkin spice latte cheesecake filled with warm spices and a hint of espresso flavor.
Yield: 1 10-inch cheesecake
For the crust
  • 2 cups finely ground gingersnap cookies
  • 6 tbsp unsalted butter, melted
For the filling
  • 2.25 lb cream cheese, room temperature
  • 1½ cups dark brown sugar
  • 28 oz canned pumpkin puree
  • 1 tbsp + 1 tsp ground espresso
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
To garnish
  • whipped cream
  • gingersnap crumbs
For the crust
  1. Heat oven to 350F.
  2. In a medium bowl, combine the gingersnap crumbs with the butter and mix to combine. Pour into a 10-inch springform pan and press into the bottom of the pan as compact and tightly as possible. Place into the oven and bake for 10 minutes. Remove from the oven and set aside.
For the filling
  1. Combine the cream cheese and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and fluffy, about 4 minutes on medium-high speed, scraping down the sides of the bowl as needed. Add in the pumpkin, espresso, cinnamon, and salt. Mix on medium-low speed until well combined, about 3 minutes.
  2. Add in the eggs and egg yolks one at a time, beating well after each addition.
  3. Place the springform pan with the par-baked crust in it onto a large baking sheet. Pour the filling on top of the prepared crust. Place in the oven and bake for one hour. Turn the oven off, leaving the cheesecake in the oven, and place a wooden spoon in the door to crack it open. Let it rest in the oven like this for 1 hour.
  4. Remove from the oven and refrigerate for at least 3 hours before serving. Garnish with whipped cream and gingersnap crumbs as desired.
Recipe adapted slightly from The Good Book of Southern Baking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/11/pumpkin-spice-latte-cheesecake.html