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As the leaves turn and the air becomes crisp, there’s no better way to celebrate the fall season than with a delicious dessert that encapsulates the flavors of autumn. The Pumpkin Spice Latte Cheesecake Delight is a perfect blend of rich cream cheese, warm spices, and the beloved taste of pumpkin spice, all sitting atop a buttery graham cracker crust. This dessert not only satisfies your sweet tooth but also evokes the cozy feeling of sipping on your favorite fall beverage. In this article, we will explore the ingredients, the step-by-step process, and the delightful experience of creating this cheesecake that is sure to become a seasonal favorite.

Pumpkin Spice Latte Cheesecake

Embrace the flavors of fall with a Pumpkin Spice Latte Cheesecake Delight that combines creamy cream cheese, warm spices, and pumpkin on a buttery graham cracker crust. This indulgent dessert is perfect for cozy gatherings or a sweet treat at home. Our article guides you through the ingredients and step-by-step instructions to create this seasonal favorite. Learn tips for achieving the perfect bake and serving suggestions to elevate your experience. Enjoy every delicious bite!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons brown sugar

1 teaspoon ground cinnamon

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

½ cup granulated sugar

½ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon ground ginger

1 tablespoon instant coffee granules (or espresso powder)

1 tablespoon hot water

For the Whipped Topping:

1 cup heavy whipping cream

3 tablespoons powdered sugar

½ teaspoon vanilla extract

A sprinkle of pumpkin pie spice for garnish

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon until well combined. Press the mixture into the bottom of a 9-inch springform pan, ensuring it's evenly distributed. Bake for 10 minutes, then set aside to cool.

    Dissolve Coffee: In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water. Stir until fully combined and set aside.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and brown sugar, mixing until well incorporated.

        Add Pumpkin and Spices: Mix in the pumpkin puree, vanilla extract, dissolved coffee mixture, ground cinnamon, nutmeg, allspice, and ginger. Blend until smooth and fluffy.

          Incorporate Eggs: Add the eggs, one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl and blend until just combined, being careful not to overmix.

            Bake: Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

              Cool: Turn off the oven and crack the oven door open, letting the cheesecake cool in the oven for about 1 hour. This helps prevent cracks. Afterward, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

                Whip the Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat using an electric mixer on medium-high speed until soft peaks form.

                  Serve: Once the cheesecake is set, carefully remove the sides of the springform pan. Top it with whipped cream and a light dusting of pumpkin pie spice before slicing and serving.

                    Prep Time, Total Time, Servings: 30 minutes | 8 hours | 12 servings