It’s my son’s Birthday, and I asked him if he wanted a cake or cupcakes. He didn’t seem enthused about either one, so the wheels started to turn in my foodie brain.
On a recent trip to the mall, my son had his first Pumpkin Spice Latte from Starbucks. Although he isn’t a coffee drinker yet, he really enjoyed it. Somehow, as the wheels were turning, I came up with this idea for his birthday cake. It turned out to be a very tasty idea.
Pumpkin Latte Cheesecake
Graham Cracker Crust
1 1/2 cups Graham Cracker crumbs
1/4 cup Sugar
1/3 cup Butter, melted
Mix ingredients together and put into a 8 or 9 inch spring form pan that has been sprayed with non-stick spray. Press crumbs firmly into the bottom of the pan and about 1 inch or so up the sides. You can probably use a nine inch glass pie plate just as easily for this recipe.
Bake crust in a 350 degree oven for about 8 minutes. When the crust is done, remove from the oven and place on a wire rack to cool while you prepare the rest of the cheesecake.
Pumpkin Latte Filling
1 tablespoon hot Water
1 1/2 heaping teaspoons Instant Espresso Coffee
2 packages (8 ounces each) Cream Cheese, softened
1/2 cup Pumpkin
2/3 cup Sugar
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Nutmeg
Put 1 tablespoon of water in a coffee cup and heat in microwave just enough so you can dissolve the instant espresso. Add the instant espresso to the hot water and stir well. Set aside.
Put both packages of cream cheese in a mixing bowl and mix until creamy. Add the pumpkin, sugar, vanilla, espresso, and spices. Mix again until all ingredients are blended well. Add the eggs and mix until combined. Pour batter into the prepared crust and bake in a 350 degree oven for 40 – 50 minutes. The edges will get a ‘done’ look and the center will start to firm, but still be a little loose. Remove from oven and cool on a wire rack. Put cheesecake in the refrigerator for a couple hours to set completely.
1 cup Whipping Cream
1/4 cup Powdered Sugar
1/4 teaspoon Cinnamon
Dash or two each of Cloves and Nutmeg
Beat the whipped topping ingredients until thick and can hold it’s shape.
Remove cheesecake from refrigerator and place on a serving dish. Top with whipped topping and dust with a little cocoa powder if you wish. I just put about a teaspoons worth of cocoa in a small metal strainer and tapped it over the top of the cheesecake.
Serve and enjoy!
** You could easily add more espresso or spices if you want a stronger flavor.