Spiced Pumpkin Latte Cheesecake

Name: Spiced Pumpkin Latte Cheesecake
Prep time: 40 min
Yield: 16 serving(s)
Ingredients: 2 c. graham cracker crumbs; 3/4 c. lightly toasted hazelnuts or pecans; 1/2 c. butter, melted; 1/4 c. firmly packed brown sugar; 3 (8-ounce) package cream cheese, softened; 1 1/2 c. granulated sugar; 1/4 c. all-purpose flour; 1 tbsp. pumpkin pie spice; 1/2 tsp. salt; 1 (8-ounce) container sour cream; 2 tsp. vanilla extract; 4 large eggs; 1 1/2 tbsp. instant coffee; 1 c. pumpkin purée; Sweetened whipped cream; Cinnamon sticks

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 8, 2014

3.3

3 Ratings

Jump to recipe

Johnny Miller

Yields:

16 serving(s)

Prep Time:

40 mins

Total Time:

1 day 4 hrs 40 mins

Upgrade the classic cheesecake by adding the flavors of a seasonal favorite: the spiced pumpkin latte!

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Ingredients

2 cups graham cracker crumbs
3/4 cup lightly toasted hazelnuts or pecans
1/2 cup butter, melted
1/4 cup firmly packed brown sugar
3 (8-ounce) package cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1 (8-ounce) container sour cream
2 tsp. vanilla extract
4 large eggs
1 1/2 Tbsp. instant coffee
1 cup pumpkin purée
Sweetened whipped cream
Cinnamon sticks

Directions

1. Step 1Heat oven to 350°F. In a large bowl, stir together first 4 ingredients until well blended. Press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Bake 12 minutes or until lightly browned. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 325°F.
2. Step 2Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended and smooth. Add sour cream and vanilla, beating until just blended. Add eggs, 1 at a time, beating until just blended after each addition. Remove 3/4 cup batter and set aside.
3. Step 3Stir together instant coffee and 1/4 cup hot water until dissolved. Add coffee and pumpkin to remaining batter, beating just until blended. Pour pumpkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl.
4. Step 4Bake at 325°F for 1 hour or until center is almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 2 hours). Cover and chill 24 hours.
5. Step 5Remove sides of pan; transfer cheesecake to a serving plate. Serve with desired toppings.