This Pumpkin Spice Latte Cheesecake takes 30 minutes of prep and a water bath bake, then chills until sliceable. I stir Cafe Bustelo espresso into just 1 cup of the Libby's pumpkin batter and swirl it over a gingersnap crust. Stop swirling early and the coffee ribbons stay dark against the orange.
I wanted a cheesecake that tasted like the drink, not a pumpkin cheesecake with a coffee mention in the title. So I stirred espresso into one cup of the batter, swirled it over the top, and baked the whole thing in a water bath. The result is dense, spiced, and slightly bitter in the best way, sitting on a gingersnap crust I now refuse to swap for graham crackers.
Why I Put Espresso in Only One Cup of Batter
I tried to picture what a latte does in a mug: the coffee doesn't disappear into the milk, it shows up in ribbons. That's why I don't stir espresso through the whole filling. I pull out 1 cup of the pumpkin batter, stir it into the dissolved espresso, and dot it back over the top in 1 ½ tablespoon spoonfuls.
Then I drag a toothpick through it, and I stop sooner than I want to. Every time I keep swirling, the two batters melt into one brown top. When I stop early, I get dark coffee ribbons through orange pumpkin, and that's the slice I want to photograph.
What I Buy for This Cheesecake
- Gingersnaps: I used the Ginger Snap Cookies from Sprouts. I need 4 cups, about 317 grams, whole.
- Espresso powder: I used Cafe Bustelo Espresso Instant Coffee. I dissolve it in 2 teaspoons of hot water first, because dry granules leave flecks in the swirl.
- Pumpkin puree: I used Libby's Pure Pumpkin. I check the label for "pumpkin puree," not "pumpkin pie filling," and I drain the can before measuring. If you're buying a second can, my Pumpkin Snickerdoodle Cookies are a good use for it.
- Pumpkin pie spice: I mix my own from cinnamon, nutmeg, ginger, cloves, and allspice.
- Cream cheese: I use full-fat and set it out on the counter for one hour.
- Light brown sugar: I did not test this cheesecake with dark brown sugar. The extra molasses worries me in the filling, so I only stay with light. It might work in the crust, but I haven't tried it.
- Eggs: I use room temperature, always, because cold eggs are how I've seen cracks start.
How I Make Pumpkin Spice Latte Cheesecake
- Make the crust. I heat the oven to 350°F. I blitz the gingersnaps and brown sugar in the food processor until fine, then pour in the melted butter slowly on low speed until the crumbs start to stick together. I press it firmly into the bottom and up the sides, bake 10 to 15 minutes until fragrant, and drop the oven to 325°F.
- Dissolve the espresso. I stir the powder and hot water in a small glass bowl and let it sit while I make the batter.
- Beat the filling. I blend the cream cheese with the granulated sugar and brown sugar until smooth. I add the pumpkin puree, pumpkin pie spice, and vanilla, then add the eggs one at a time, waiting until each one disappears. Once the last egg is in, I stop mixing.
- Make the espresso batter. I remove 1 cup of batter and stir it into the espresso until there are no streaks.
- Fill and swirl. I spoon the pumpkin filling over the baked crust, dot the espresso batter on top, and swirl with a toothpick in loose figure-eights.
- Bake in a water bath. I set the pan in a roasting pan at least 16x13 inches and pour 6 to 8 cups of freshly boiled water in, about halfway up the sides. I bake it on the middle rack for 1 hour 15 minutes, until the sides are set and the middle is only slightly jiggly. Then I turn the oven off and leave it inside for 1 hour.
- Cool and chill. I take it out of the water bath and cool it on a wire rack for about 1 more hour. I cover it with plastic wrap and chill at least 4 hours. I plan for 6 when I can.
- Serve. I run a thin knife around the edge, remove the ring, and top with freshly whipped cream and cinnamon. When I want to show off the swirl, I leave it plain.
Pumpkin Spice Latte Cheesecake
Equipment
- 9 inch springform pan
- Heavy-duty foil or silicone pan cover
- Food processor
- Small mixing bowl
- large mixing bowl
- Electric mixer or stand mixer with paddle attachment
- Large roasting pan (at least 16x13 inches)
- Toothpick or skewer, for swirling
- Wire cooling rack
Ingredients
Crust
- 4 cups whole gingersnap cookies
- 3 tablespoons light brown sugar
- ½ cup butter melted
Pumpkin Latte Cheesecake Filling
- 2 tablespoons instant espresso powder
- 2 teaspoons hot water
- 32 ounces cream cheese softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 15 ounce can pumpkin puree drained
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
Optional Toppings
- 1 ½ cups heavy whipping cream cold - whipped until stiff
- 2 teaspoons ground cinnamon or pumpkin pie spice
Instructions
- Heat the oven to 350°F. Grease and line a 9-inch springform pan with parchment paper, making sure to cover the seam. Wrap the pan with heavy-duty foil or place it in a silicone cover. This will prevent water from the water bath from leaking into the crust.
- Crush the ginger snap cookies and brown sugar in a food processor until the mixture has become finely ground crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs start to stick together.
- Press the crumb mixture firmly into the bottom and sides of the prepared pan. Bake the crust for 10-15 minutes or until fragrant. Remove the crust from the pan, and reduce the oven temperature to 325°F.
- In a small glass bowl, combine the espresso powder and water and stir until the espresso powder has dissolved. Let it rest while you start on the cheesecake filling.
- In a large mixing bowl, use an electric mixer to blend the cream cheese, sugar, and brown sugar until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla, and continue blending until smooth. Then, add the eggs one at a time, making sure that each one is completely incorporated before adding the next. Do not overmix the filling once the last egg has been added.
- Remove 1 cup of the pumpkin cheesecake batter, and stir it into the prepared espresso. Make sure it's completely mixed with no streaks of espresso. Set aside.
- Spoon the pumpkin cheesecake filling over the baked crust. Then, spoon 1 ½ tablespoons of the espresso cheesecake filling on top of the cheesecake filling, and use a toothpick to swirl the fillings together.
- Place the cheesecake in the middle of a large roasting pan (at least 16x13 inches), then pour about 6-8 cups of freshly boiled water into the pan, about halfway up the sides of the cheesecake pan.
- Bake the cheesecake on the middle rack for 1 hour and 15 minutes, or until the sides are set and the middle is only slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- Take the cheesecake out of the water bath, and let it cool completely on a wire rack. About 1 more hour.
- Cover the cheesecake with plastic wrap, and chill for at least 4 hours.
- When you are ready to serve, run a thin knife around the edge of the cheesecake, and carefully remove the outside ring of the pan. Transfer the cheesecake to a cake stand or large plate, and top with freshly made whipped cream and ground cinnamon, if desired, or leave plain so everyone can enjoy the swirls on top.
Where I'd Watch a Swirled Cheesecake Closely
A crack on a plain cheesecake blends in. On this one, a crack runs straight through the dark and light batter, so I treat the hour in the turned-off oven as part of the bake, not a suggestion. Before it goes in, I tap the pan on the counter a few times to release air bubbles.
If a crack still shows up, I cover it with the whipped cream. That's one more reason I make the topping every time.
How I Serve and Store It
I serve this chilled. I like it with strong coffee and a little cinnamon on the whipped cream. On a dessert table, I set it next to my Pumpkin Bundt Cake with Maple Glaze and a plate of Pumpkin Chocolate Chunk Cookies. For a cozier spread, my Pumpkin Impossible Pie and Pumpkin Chocolate Chip Cookie Pie round it out.
- Refrigerator: I cover it or use an airtight container, and it keeps up to 3 days.
- Freezer: I wrap it in plastic wrap and foil, and it keeps up to 2 months. I thaw it overnight in the fridge.
- No whipped cream on hand: I've swapped in 8 ounces of thawed Cool Whip.
Frequently asked questions
Can I use dark brown sugar or pumpkin pie filling?
I don't use either one. I did not test this cheesecake with dark brown sugar, and I wouldn't put it in the filling because of the extra molasses. It may work in the crust, but I haven't tried it. I always check the can for pumpkin puree, not pumpkin pie filling.
Why do I dissolve the espresso powder first?
I want smooth ribbons instead of flecks. I stir the powder into 2 teaspoons of hot water until it's fully dissolved, then mix it into 1 cup of the pumpkin batter until there are no streaks. I spoon that over the filling, swirl with a toothpick, and stop as soon as I see marbling.
How do I keep the top from cracking?
I treat the cooldown as part of the bake. I mix the eggs in one at a time and stop as soon as the last one disappears. After 1 hour 15 minutes in the water bath, I turn the oven off and leave the cheesecake inside for 1 hour. Then I cool it on a wire rack for about 1 more hour before it goes in the fridge. A crack would run straight through the swirl, so I don't rush any of it.
How long does it keep, and can I use Cool Whip?
I cover the cheesecake or use an airtight container, and it keeps up to 3 days in the fridge. For the freezer, I wrap it in plastic wrap and foil, and it keeps up to 2 months. I thaw it overnight in the fridge. I've swapped in 8 ounces of thawed Cool Whip for the whipped cream, and I serve it chilled either way.
More Pumpkin Recipes You'll Love
- Pumpkin Marble Cake: A swirled pumpkin cake for anyone who liked the marbled top on this cheesecake.
- Pumpkin Pie: The classic Thanksgiving dessert, and a good partner on the same table as this cheesecake.
- Pumpkin Bundt Cake with Maple Glaze: A tall pumpkin cake finished with a maple glaze, made for feeding a crowd.
- Pumpkin Cookies with Cream Cheese Frosting: Pumpkin cookies topped with cream cheese frosting, for the cheesecake flavor in a handheld dessert.
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