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Article: Pumpkin Pie Spice Cheesecake

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Pumpkin Pie Spice Cheesecake - Sonoma Syrup Co.

Pumpkin Pie Spice Cheesecake

Enjoy these easy-to-make Pumpkin Pie Spice Cheesecake squares that are guaranteed to be a delight. The star of this recipe is our Pumpkin Pie Latte Syrup, spiced with real cinnamon, ginger, cloves and allspice. Pair this recipe with a Pumpkin Spice Latte for a mid-day treat and savor the pumpkin harvest season!

Pumpkin Pie Spice Cheesecake

Rated 4.7 stars by 3 users

Category

Desserts

Servings

12

Prep Time

30 minutes

Cook Time

6 hours

Ingredients

1 cup graham cracker crumbs from 10 whole crackers, or gluten free graham-crackers
1/3 cup pecans or walnuts, finely chopped
1/4 cup sugar
4 tbsp. unsalted butter, melted
4 packages of cream cheese (8 ounces each), softened
1 cup cane sugar
1/2 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
3 tbsp. all-purpose or paleo flour
1 cup canned pumpkin puree
2 tbsp. pumpkin pie spice or Ceylon cinnamon
1 tbsp. Sonoma Syrup Co. Pure Vanilla Bean Extract "Blend"
1 tsp. salt
4 large eggs, room temperature

Directions

Preheat oven to 350 degrees, with rack in center.
Assemble a 9-inch nonstick springform pan.

Make the crust:

In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan.
Bake until golden, 10 to 12 minutes.

Make the filling:

Make the filling: With a mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix).
Add pumpkin puree, Pumpkin Pie Latte Syrup, pie spice, vanilla, and salt; mix just until smooth.
Add eggs one at a time, mixing until each is incorporated before adding the next.

Make the cheesecake:

Place springform pan on a rimmed baking sheet. Pour filling into springform, and smooth top.
Transfer to oven; reduce oven heat to 325 degrees. Bake 45 minutes without opening the oven.
Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (with oven door closed).
Remove from oven; cool. Cover; refrigerate until firm, at least 4 hours.
Unmold and cut into squares before serving. Enjoy!

Written by Sonoma Syrup

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