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Pumpkin Spice Latte Cheesecake

by Sohla El-Waylly
dessert
Yield: serves 8Prep: 45 minutesTotal: at least 6 hours
Source: https://sohla.substack.com/p/pumpkin-spice-latte-cheesecake

Ingredients

You have 6 of 19
produce
  • ○240 gramswinter squash(roasted)
protein
  • ○3eggs(well beaten, room temperature)
dairy
  • ✓113 gramsheavy cream
  • ○454 gramscream cheese(room temperature)
  • ○84 gramsunsalted butter(melted)
  • ✓113 gramsheavy cream(room temperature)
pantry staple
  • ✓75 gramsmaple syrup(pure)
  • ○1 teaspoonvanilla extract(pure)
  • ○2 teaspoonground cinnamon
  • ○1 1/2 teaspoonground ginger
  • ○1/8 teaspoonground nutmeg
  • ○1/4 teaspoonkosher salt
  • ○1 tablespoonespresso powder
  • ○1/2 teaspoonkosher salt
  • ✓56 gramsmaple syrup(pure)
  • ○107 gramsbrown sugar(packed)
  • ·30 gramswater
  • ○180 gramsgraham crackers
  • ✓67 gramssugar
  • ✓40 gramscorn syrup

Instructions

  1. Set oven rack in lower-middle position; preheat to 325F. Brush a 9-inch springform pan evenly with melted butter.
  2. In a food processor, combine the graham crackers and salt and process until finely ground. Drizzle in the melted butter and maple and pulse to combine. It will look oily, that’s okay.
  3. Dump the graham mixture into the prepared pan and use your fingers and the bottom of a measuring cup to press it evenly along the bottom.
  4. Place in the oven to bake until browned and dry, 16 to 20 minutes. Cool completely, at least 30 minutes.
  5. In a food processor, puree the squash until smooth. Add the cream cheese, brown sugar, maple, vanilla, cinnamon, ginger, nutmeg, and salt. Process until evenly combined. Add the cream and beaten eggs, and process until evenly combined.
  6. Pour into the baked and cooled crust. Bake at 325F until the edges are set, but the center is still very runny, 35 to 40 minutes. Turn off the oven and prop open the door with a wooden spoon. Continue cooking cheesecake in off oven for 1 hour. Cool fully in the fridge, at least 3 hours and preferably overnight.
  7. Combine the sugar, corn syrup, and water in a small pot. Cook over medium heat, swirling occasionally, until deeply browned, about 10 to 12 minutes. Carefully add the cream and espresso powder and simmer until thick and combined, about 1 minute. Cool slightly then pour over cheesecake or serve alongside slices.