A creamy, decadent pumpkin spice latte cheesecake infused with warm fall spices and a subtle hint of espresso.
I made this pumpkin spice latte cheesecake during a stressful election weekend as a comfort-baking project. When everything feels uncertain, a rich slice of cheesecake packed with pumpkin and spices can be exactly the reassurance you need.
With the pandemic still affecting daily life and case numbers rising, baking felt like a small measure of control and a source of comfort. If another lockdown comes, I may very well stock up on cheesecake ingredients.
This year’s holiday season is likely to look very different, so I’m embracing a little culinary rebellion and swapping traditional pumpkin pie for a crowd-pleasing pumpkin cheesecake. We’re probably staying home for the holidays and keeping gatherings small and safe. It’s disappointing not to celebrate in the usual way, but protecting loved ones is the priority.
Now, on to the cheesecake.
The crust is a simple gingersnap base made from finely ground cookies mixed with melted butter and pressed into a 10-inch springform pan. If gingersnaps aren’t your preference, graham crackers, vanilla wafers, or even Oreos make suitable alternatives. Bake the crust briefly to set it before adding the filling.
The filling is classic creamy cheesecake enriched with pumpkin puree, dark brown sugar, and a blend of warming spices. I add a small amount of instant espresso powder to enhance the flavors—the coffee note is subtle and mainly helps intensify the spice profile without making the cheesecake taste like coffee.
Instead of using a water bath, which can be messy and difficult to manage, bake the cheesecake for one hour, then turn the oven off and let it slowly cool inside with the door cracked open (a wooden spoon works well to keep the door ajar) for another hour. This gradual cooling helps prevent the cake from sinking and cracking. If any small cracks appear, they’re easy to disguise with whipped cream and a sprinkle of leftover gingersnap crumbs.
- For the crust
- 2 cups finely ground gingersnap cookies
- 6 tbsp unsalted butter, melted
- For the filling
- 2.25 lb cream cheese, room temperature
- 1 1/2 cups dark brown sugar
- 28 oz canned pumpkin puree
- 1 tbsp + 1 tsp instant espresso powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- To garnish
- whipped cream
- gingersnap crumbs
- Preheat the oven to 350°F (175°C).
- Combine the gingersnap crumbs and melted butter in a medium bowl. Press the mixture firmly and evenly into the bottom of a 10-inch springform pan. Bake the crust for 10 minutes. Remove and set aside while you prepare the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and brown sugar on medium-high speed until smooth and fluffy, about 4 minutes, scraping down the bowl as needed.
- Add the pumpkin puree, instant espresso powder, cinnamon, and salt. Mix on medium-low until fully combined, about 2–3 minutes.
- Add the eggs and egg yolks one at a time, mixing well after each addition until the batter is smooth and homogenous.
- Place the prepared springform pan on a large baking sheet. Pour the filling over the par-baked crust and smooth the top. Bake for 1 hour.
- Turn the oven off and crack the oven door open using a wooden spoon or similar object. Let the cheesecake cool slowly in the oven for an additional hour to minimize cracking.
- Remove the cheesecake and refrigerate for at least 3 hours before serving. Top with whipped cream and gingersnap crumbs to garnish.
Enjoy a slice of this seasonal cheesecake as a cozy, festive alternative to traditional pumpkin pie. It holds up well chilled and is an indulgent centerpiece for small holiday gatherings or an intimate dessert at home.