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
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
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!