So with all the Fanfare that fall brings .. nothing is more intense then the Pumpkin Spice Latte Invasion
Personally I’m not the biggest Pumpkin fan but this is for the girls who’s eyes glaze over and start to drool when you mention PSL, here is the perfect cheesecake for them
I have used this recipe from www.pastryaffair.com and it has never had one complaint
Yields 9-inch cheesecake
2/3 cup all purpose flour
2/3 cup sliced almonds
1 teaspoon cinnamon
3 tablespoon sugar
4 tablespoons cold butter, cubed
Preheat oven to 350 degrees F (180 degrees C). Line the bottom of a 9-inch springform pan with parchment paper and grease well.
In a food processor, place all ingredients and pulse until mixture resembles coarse sand. Press firmly into the bottom of the prepared pan and bake for 8-10 minutes.
Pumpkin Spice Latte Filling
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs
1 cup pumpkin puree (canned pumpkin works)
1 1/2 tablespoons cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 teaspoons espresso powder
In a large mixer, beat together cream cheese and sugar until smooth. Mix in vanilla extract and eggs. Beat in pumpkin, cinnamon, cloves, nutmeg, ginger, and espresso powder until smooth. Pour mixture on top of baked crust. Bake for 50-55 minutes, or until filling is set. Cheesecake is ready to come out of the oven when the center still wobbles very slightly (the residual heat in the cheesecake will continue to bake it once out of the oven). Allow to cool completely to room temperature in pan before chilling in refrigerator until ready to serve. It is very important the cheesecake is completely cool or moisture will form on the top of the cheesecake (which means the powdered sugar part of the garnish will dissolve and leave a mess).