Yield: 9" cake, serves 8-10
2/3 cup all purpose flour
2/3 cup almond flour
1 tsp. cinnamon
3 tbsp. sugar
4 tbsp. cold butter, cut into pieces
Preheat oven to 350 degrees. In a food processor, blend ingredients until mixture resembles coarse sand. Press into the bottom (not up sides) of a 9-inch spring-form pan. Bake 10 minutes. Cool completely.
2- 8oz. packages of cream cheese, softened
3/4 cup white sugar divided
1 tbsp. vanilla extract
1 cup of canned pumpkin
2 tsp. ground allspice (substitute recipe here)
1 tbsp. ground cinnamon
3 tsp. espresso powder, or Starbucks VIA instant coffee (for authenticity)
Using an electric hand mixer, combine the cream cheese, 1/2 cup of sugar and vanilla in a medium bowl and mix until smooth. Mix eggs in one at a time, blending well after each addition.
Remove one cup of the mixture and transfer to another bowl. Add the espresso powder to the 1 cup of filling and mix until coffee has dissolved and is uniform in color. Set aside.
Blend 1/4 cup of sugar, pumpkin, cinnamon and allspice into the remaining filling. Pour the pumpkin mixture on top of the crust in the spring-form pan. Top pumpkin mixture with the 1 cup coffee filling mixture.
Bake for 55 minutes or until filling is set. The cheesecake will puff up in the middle a little bit as it bakes and then relax back down as it cools. Run a knife around the edge of the pan for easy un-molding. Allow the cheesecake to cool before removing rim of spring-form pan. Chill until ready to serve.
Whipped cream (1/2 cup heavy cream, 3 Tbsp fine white sugar, beat together with electric mixer)
Cinnamon, nutmeg and powdered sugar for sprinkling
1 Cinnamon stick broken in half (decor only)
Top cake with whipped cream, sprinkle with spices and powdered sugar. Garnish with cinnamon sticks.