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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 4 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - 1 cup pure pumpkin puree - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup heavy whipping cream - ¼ cup powdered sugar - Whipped cream (for topping) - Ground cinnamon (for garnish) Every ingredient plays a key role in this dessert. The graham cracker crumbs form a sweet, crunchy base. I love using unsalted butter for the crust. It gives a rich flavor without adding too much salt. Brown sugar adds warmth and depth. Cream cheese is the star of this cheesecake. It gives a smooth and creamy texture. Granulated sugar balances the flavors nicely. Pure pumpkin puree brings that lovely fall taste. The eggs help bind everything together. Vanilla extract adds a sweet note. The spices bring warmth and make this cheesecake feel cozy. Heavy whipping cream is used for a light topping. Powdered sugar helps sweeten the cream easily. Finally, whipped cream on top is a must. A sprinkle of ground cinnamon makes it pretty and tasty. These ingredients come together to create a delicious treat that is perfect for fall or any time of year. {{ingredient_image_1}} 1. Preheat the oven to 325°F (163°C). This helps the cheesecake bake evenly. 2. Prepare the springform pan by greasing it well. Wrap aluminum foil around the outside to keep water out. 3. In a bowl, combine 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, and 2 tablespoons brown sugar. Mix until it looks like wet sand. 4. Press this mixture firmly into the bottom of the springform pan. Make sure it is even. 5. Bake the crust for 10 minutes. Then, take it out and let it cool. 1. In a large bowl, beat 4 packages of softened cream cheese and 1 cup of granulated sugar until it is smooth, about 2-3 minutes. 2. Add 1 cup of pure pumpkin puree, 3 large eggs (one at a time), 1 teaspoon of vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger. 3. Mix until everything is well combined and smooth. Scrape the sides of the bowl as needed. 1. Pour the cheesecake filling over the cooled crust. Use a spatula to smooth the top. 2. Place a larger, shallow pan on the oven rack beneath the cheesecake pan. Fill it with hot water. This creates a water bath to help prevent cracks. 3. Bake in the oven for 55-65 minutes. The edges should be firm, while the center should jiggle slightly. 4. Turn off the oven and crack the door open a little. Let the cheesecake cool in the oven for 1 hour. 5. Remove the cheesecake from the oven. Let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight. - Overmixing the cheesecake mixture: Mixing too much makes the cheesecake dense. Beat just until smooth. - Not using a water bath: A water bath keeps the cheesecake moist. It helps prevent cracks on the top. - How to properly slice cheesecake: Use a hot, dry knife. Wipe the knife clean between slices for neat edges. - Creative garnish ideas: Top with whipped cream and a sprinkle of cinnamon. Add chocolate shavings or caramel drizzle for extra flair. - Springform pan: This pan allows easy removal of the cheesecake. - Mixing bowls: Use sturdy bowls for mixing the ingredients. - Electric mixer or whisk: An electric mixer saves time. A whisk works too but requires more effort. Pro Tips Chill for Best Flavor: Allow the cheesecake to chill overnight for the best flavor and texture; the longer it sits, the more the flavors meld together. Use Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter and better incorporation. Prevent Cracking: Adding a water bath helps maintain moisture in the oven, reducing the chance of cracks on the cheesecake surface. Decorate with Seasonal Touches: Enhance the presentation by topping with caramel drizzle or chocolate shavings for a festive look that complements the flavor. {{image_2}} You can easily change the flavor of your Pumpkin Spice Latte Cheesecake. A simple way is to add a chocolate or caramel drizzle on top. Melted chocolate adds a rich taste, while caramel gives a sweet touch. You can also try using different spices. Allspice adds a warm flavor that fits well with pumpkin. Mix in a pinch for a fun twist! If you want to switch up the crust, think about using chocolate cookie crumbs. It adds a rich and sweet layer. You can also make a gluten-free crust. Use gluten-free graham crackers or almond flour. Both options create a tasty base for your cheesecake. For those who want a dairy-free or vegan version, swap cream cheese for vegan cream cheese. This keeps the creamy texture without dairy. You can also replace heavy cream with coconut cream. It adds a light coconut flavor while still being rich and smooth. These changes let everyone enjoy this cheesecake! To keep your Pumpkin Spice Latte Cheesecake fresh, follow these steps: - Refrigerate: Place slices in an airtight container. This helps prevent drying. - Wrap: If you don’t have a container, wrap the cheesecake tightly in plastic wrap. - Use parchment paper: Place a piece of parchment between layers if you stack slices. - Freezing: Yes, you can freeze the cheesecake! Wrap it well in plastic, then foil. In the fridge, your cheesecake lasts about 5 to 7 days if stored correctly. Always check for signs of spoilage: - Smell: If it smells sour or off, it’s best to discard it. - Texture: Look for any mold or unusual changes in texture. - Taste: If it tastes strange, do not eat it. Better safe than sorry! You can use mascarpone or ricotta cheese. Both have a creamy texture. They add a unique flavor. You may need to adjust sugar levels. Experiment with your preferred option. Yes, you can use egg substitutes. Silken tofu or unsweetened applesauce works well. Each substitute changes texture slightly. The cheesecake may not rise as much, but it will still be tasty. Use a water bath while baking. This keeps the heat gentle and moist. Also, avoid overmixing the batter. Bake until the edges are firm but the center is slightly jiggly. Absolutely! You can make this cheesecake up to two days ahead. Just store it in the fridge. This helps the flavors develop and improves texture. While not strictly necessary, a water bath is highly recommended. It helps prevent cracks and keeps the cheesecake creamy. If you skip it, watch the baking time closely. This blog post covered how to make a delicious Pumpkin Spice Latte Cheesecake. We discussed key ingredients, step-by-step instructions, and tips for success. I shared helpful variations, storage advice, and answers to common questions. In the end, this cheesecake is not just a treat; it’s a chance to impress. Try it for your next gathering or cozy evening in. Enjoy the blend of flavors and the joy of baking!

Pumpkin Spice Latte Cheesecake

A delicious cheesecake infused with pumpkin spice flavors, perfect for fall.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 4 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 1 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • to taste whipped cream (for topping)
  • to taste ground cinnamon (for garnish)

Instructions
 

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
  • In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated and resemble wet sand.
  • Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then remove and set aside to cool.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  • Add the pumpkin puree, eggs (one at a time), vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese mixture. Mix until well combined and smooth, scraping the sides of the bowl as necessary.
  • Pour the filling over the cooled crust, smoothing the top with a spatula.
  • Place a larger, shallow pan on the oven rack beneath the cheesecake pan, and fill it with hot water to create a water bath. This helps prevent cracking.
  • Bake in the preheated oven for 55-65 minutes, or until the edges are firm, and the center is slightly jiggly.
  • Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
  • Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread over the top of the cheesecake and garnish with additional cinnamon.

Notes

Serve slices on dessert plates, topped with a dollop of whipped cream and a sprinkle of ground cinnamon for a festive touch.
Keyword cheesecake, latte, pumpkin, spice