Trendy Treats: Starbucks Pumpkin Spice Latte Cheesecake!

/ Wednesday, October 17, 2012

This year Pumpkin Spice Latte madness was fiercer than ever: Rumors were buzzing that Starbucks ran out of the pumpkin spice syrup used to sweeten their signature drink! Hush, hush my sweets, it wasn't true. But something about the hysteria got me thinking: Why not work Pumpkin Spice Latte love into more fall treats?

Here's something very special I created just for you, Pumpkin Spice Latte cheesecake! The graham cracker crust and pumpkin filling are spiked with instant espresso powder. Before slicing, I topped the whole cake with a slathering of whipped cream and a sprinkle of pumpkin pie spice, just like they do at Starbucks. Enjoy! xo

SERVES: 10 to 12

2 sleeves graham crackers 
1 stick unsalted butter, melted
3 tablespoons sugar
2 to 3 tablespoons instant espresso powder
Pinch of salt

3 8-ounce packages cream cheese, softened
1 15-ounce can pure pumpkin
¼ cup sour cream
1¾ cups granulated sugar
3 large eggs, plus 1 egg yolk
2 tablespoons all-purpose flour
2 to 3 teaspoon instant espresso powder
2 teaspoons vanilla extract 
1½ teaspoons pumpkin pie spice 
Pinch of salt

1½ cups cold heavy cream
1 tablespoons confectioners' sugar
½ teaspoon vanilla extract
Pumpkin pie spice, for sprinkling 

1. Preheat the oven to 350˚. Pulse the graham crackers in a food processor until coarsely ground. Add the butter, sugar, instant espresso powder and salt and pulse until combined and the mixture resembles wet sand. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake until lightly golden, about 8 minutes; set aside and let cool completely. 
2. Meanwhile, make the filling: Beat the cream cheese with a mixer on medium speed until soft and smooth. Add the pumpkin, sour cream, granulated sugar, eggs and egg yolks, flour, instant espresso powder, vanilla, pumpkin pie spice and salt and beat until combined, scraping down the bowl as needed. Pour the batter into the prepared crust and bake until set around the edges but still giggly in the center, about 1 hour. Let cool slightly, then chill until set, at least 5 hours or overnight. 
3. Make the topping: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Spread on top of the cheesecake. Sprinkle with pumpkin pie spice. 

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