---
title: Pumpkin Spice Latte Cheesecake
author: Sohla El-Waylly
servings: 8
prep_time: 45m
cook_time: 1.5h
tags:
  - dessert
  - thanksgiving
  - cheesecake
  - holiday
  - baking
source: https://sohla.substack.com/p/pumpkin-spice-latte-cheesecake
---

[-- Graham Cracker Crust --]

Set oven rack to lower-middle position and preheat to 325°F (165°C). Brush a #9-inch springform pan{} evenly with melted butter.

In a #food processor{}, combine @graham crackers{180%g} (12 sheets) and @Diamond Crystal kosher salt{1/2%tsp}. Process until finely ground. Drizzle in @unsalted butter{84%g} (6 tbsp melted) and @pure maple syrup{56%g} (3 tbsp) and pulse until combined.

Dump crumb mixture into the prepared springform pan. Use your fingers and the bottom of a measuring cup to press evenly into the bottom of the pan.

Bake until browned and dry, ~bake crust{16%to 20%minutes}. Cool completely, at least ~cool{30%minutes}.

[-- Cheesecake Filling --]

In the #food processor{}, puree @roasted winter squash or pumpkin puree{240%g} (1 cup) until completely smooth, scraping the sides as needed.

Add room-temperature @cream cheese{454%g} (two 8-oz packs), packed @brown sugar{107%g} (1/2 cup), @pure maple syrup{75%g} (1/4 cup), @pure vanilla extract{1%tsp}, @ground cinnamon{2%tsp}, @ground ginger{1.5%tsp}, @ground nutmeg{1/8%tsp}, and @Diamond Crystal kosher salt{1/4%tsp}. Process until smooth and lump-free.

Add @heavy cream{113%g} (1/2 cup, room temp) and @large eggs{3} (well beaten, room temp). Process just until evenly combined; do not overmix.

Pour filling into the cooled crust (optionally passing through a fine-mesh strainer). Bake at 325°F until the edges are set but the center is still gently jiggly, ~bake filling{35%to 40%minutes} (instant-read thermometer inserted 1 inch from edge should read 170°F–175°F).

Turn off the oven and prop open the oven door with a wooden spoon. Let cheesecake rest inside the warm off oven for ~rest{1%hour}.

Transfer to the refrigerator and chill thoroughly for at least ~chill{3%hours} (preferably overnight) before serving.

[-- Espresso Caramel (Optional) --]

In a #small saucepan{}, combine @granulated sugar{67%g} (1/3 cup), @corn syrup{40%g} (2 tbsp), and @water{30%g} (2 tbsp). Cook over medium heat, swirling occasionally, until deeply browned and caramelized, ~caramelize{10%to 12%minutes}.

Carefully add @heavy cream{113%g} (1/2 cup) and @espresso powder{1%tbsp} (it will bubble vigorously). Simmer and stir until thick, ~simmer{1%minute}. Cool slightly and pour over cheesecake slices.