Pumpkin Spice Latte Cheesecake

Yield: 9" cake, serves 8-10


Crust:

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.


Filling:

2- 8oz. packages of cream cheese, softened

3/4 cup white sugar divided

1 tbsp. vanilla extract

3 eggs

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.


Garnish:

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.

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