NWK

NWK

Sunday, August 31, 2014

Double Layer Pumpkin Spice Latte Cheesecake

So, I made a thing:  


Pardon my crappy pictures, but I took them just a little bit ago.  It's 4:23 am right now.

I think the drink is vile, but I thought it would translate well to cheesecake form.  It did!  OMG this cheesecake is sooooooooo creamy and rich. I didn't use too much sugar, either.  You can kind of see the individual layers, but the colors are pretty similar.

Crust:
·         1 box gingersnaps, finely crushed  (I had about 1 ½ cups of crumbs)
·         6 tablespoons unsalted butter, melted
Mix butter and gingersnap crumbs and press into bottom and partially up the sides of a 9” spring form pan.

Latte Layer:
·         20 oz. softened cream cheese (2 ½ packages)
·         2 eggs
·         ½ cup sour cream
·         1 ½ tablespoons espresso powder
·         1 ½ teaspoons vanilla
·         ¾ cup sugar

Pumpkin Spice Layer:
·         20 oz. softened cream cheese
·         2 eggs
·         ½ cup sour cream
·         1 8-oz. can pumpkin puree
·         1 cup sugar
·         1 ½ tablespoons pumpkin pie spice
·         1 ½ teaspoons vanilla

Preheat oven to 325 F.
Combine ingredients for latte layer until smooth.  A food processor works best.  Spoon into the crust.
Combine ingredients for pumpkin spice layer until smooth. Spoon evenly and gently on top of latte layer.
Wrap bottom of pan in foil Place pan in a water bath.  I used a large skillet for this, but you could use a roasting pan or whatever the spring form will fit in.  (Heat some water and pour about ½ - ¾ inch into the other pan.)

Bake cheesecake at 325 for about  1 ¾ hours, until middle is set.  Run a knife around the edge. Remove from roasting pan/skillet.  Cool.  Chill in the refrigerator for at least 4 hours.   

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