Dessertscountryliving3.3
Spiced Pumpkin Latte Cheesecake
Upgrade the classic cheesecake by adding the flavors of a seasonal favorite, a spiced pumpkin latte!
👥 16 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Marian Cooper Cairns and Mary Allen Perry📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●knife
📝 Preparation Steps
1
Heat 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
Beat 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.
cream cheese, softened3 (8-ounce) packagelarge eggs4
3
Stir 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
Bake 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
Remove sides of pan; transfer cheesecake to a serving plate. Serve with desired toppings.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...