Pumpkin Spice Latte Cheesecake

🥘 Ingredients

• Diamond Crystal kosher salt
  3/4 tsp
• brown sugar
  107 g
• corn syrup
  40 g
• cream cheese
  454 g
• espresso powder
  1 tbsp
• graham crackers
  180 g
• granulated sugar
  67 g
• ground cinnamon
  2 tsp
• ground ginger
  1.5 tsp
• ground nutmeg
  1/8 tsp
• heavy cream
  226 g
• large eggs
  3
• pure maple syrup
  131 g
• pure vanilla extract
  1 tsp
• roasted winter squash or pumpkin puree
  240 g
• unsalted butter
  84 g
• water
  30 g

🍳 Cookware

• 9-inch springform pan
• food processor
• food processor
• small saucepan

1. 1

   Set oven rack to lower-middle position and preheat to 325°F (165°C). Brush a 9-inch springform pan evenly with melted butter.
2. 2

   In a food processor , combine graham crackers (12 sheets) and Diamond Crystal kosher salt . Process until finely ground. Drizzle in unsalted butter (6 tbsp melted) and pure maple syrup (3 tbsp) and pulse until combined.

   graham crackers: 180 g, Diamond Crystal kosher salt: 1/2 tsp, unsalted butter: 84 g, pure maple syrup: 56 g
3. 3

   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.
4. 4

   Bake until browned and dry, ⏱️ 16 to 20%minutes . Cool completely, at least ⏱️ 30 minutes .
5. 5

   In the food processor , puree roasted winter squash or pumpkin puree (1 cup) until completely smooth, scraping the sides as needed.

   roasted winter squash or pumpkin puree: 240 g
6. 6

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

   cream cheese: 454 g, brown sugar: 107 g, pure maple syrup: 75 g, pure vanilla extract: 1 tsp, ground cinnamon: 2 tsp, ground ginger: 1.5 tsp, ground nutmeg: 1/8 tsp, Diamond Crystal kosher salt: 1/4 tsp
7. 7

   Add heavy cream (1/2 cup, room temp) and large eggs (well beaten, room temp). Process just until evenly combined; do not overmix.

   heavy cream: 113 g, large eggs: 3
8. 8

   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, ⏱️ 35 to 40%minutes (instant-read thermometer inserted 1 inch from edge should read 170°F–175°F).
9. 9

   Turn off the oven and prop open the oven door with a wooden spoon. Let cheesecake rest inside the warm off oven for ⏱️ 1 hour .
10. 10

    Transfer to the refrigerator and chill thoroughly for at least ⏱️ 3 hours (preferably overnight) before serving.
11. 11

    In a small saucepan , combine granulated sugar (1/3 cup), corn syrup (2 tbsp), and water (2 tbsp). Cook over medium heat, swirling occasionally, until deeply browned and caramelized, ⏱️ 10 to 12%minutes .

    granulated sugar: 67 g, corn syrup: 40 g, water: 30 g
12. 12

    Carefully add heavy cream (1/2 cup) and espresso powder (it will bubble vigorously). Simmer and stir until thick, ⏱️ 1 minute . Cool slightly and pour over cheesecake slices.

    heavy cream: 113 g, espresso powder: 1 tbsp