Indulge in Autumn Bliss with Pumpkin Spice Latte Cheesecake Cups
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Learn how to make delicious Pumpkin Spice Latte Cheesecake Cups. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup canned pumpkin puree
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons brewed espresso or strong coffee
1/2 cup heavy cream
1/4 cup powdered sugar
Optional: whipped cream and cinnamon for topping
Instructions
Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
In a small bowl, mix the graham cracker crumbs and 2 tablespoons of sugar with melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture into the bottom of each muffin liner to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, 3/4 cup sugar, pumpkin pie spice, and vanilla extract, mixing until well combined.
Add the eggs one at a time, beating on low speed until just blended. Do not overmix.
Stir in the brewed espresso or strong coffee, ensuring it is fully incorporated.
Spoon the cheesecake mixture over the crusts in the muffin tin, filling each cup about three-quarters full.
Bake for 20-25 minutes, or until the centers are just set. Remember, a slight jiggle in the middle is perfect.
Allow the cheesecake cups to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, whip the heavy cream and powdered sugar until stiff peaks form. Top each cheesecake cup with a dollop of whipped cream and a sprinkle of cinnamon before serving.
