Friday, October 14, 2011

Pumpkin Spice Latte Cheesecake {No Bake}

Yup, I went there. One of my favourite fall drinks crossed with one of my favourite desserts!  Since I made a double batch of the Pumpkin Spice Syrup from for the Pumpkin Spice Latte's, I decided to see what else I could whip up with it.  I saw a recipe on the Philadelphia website for a no bake pumpkin cheesecake and realized that it could only get better with the addition of the syrup and some expresso!

I added the syrup and the expresso to taste, so feel free to add more or less of each as you mix it up, it's all about what you like!

I decided to portion the cheesecake into some small jars because, well, desserts just look cute in these jars!  If you want to make a whole cheesecake, you can make the filling and pour it into a graham pie crust and it should fit perfectly.

This recipe was adapted from the Philadelphia No-Bake Pumpkin Cheesecake recipe, and makes enough for 6 jars.

Pumpkin Spice Latte Cheesecake (No Bake)
  • 1 package (250 grams) cream cheese, room temperature
  • 1 cup pureed pumpkin
  • 1/2 cup sugar
  • 4 tbsp Pumpkin Spice Latte Syrup
  • 4 - 6 tbsps strong coffee or expresso, cooled
  • 1 tub (500 mL) cool whip whipped topping, thawed
  • 1 cup graham cracker crumbs
  • 4 tbsp butter, melted
  • 1/2 tbsp sugar
  • whipped cream for topping, if desired
  1. Combine the melted butter, graham cracker crumbs, and 1/2 tbsp sugar in a bowl (if not using a pre-made graham pie crust)
  2. Press the graham cracker mixture into the bottom of 6 jars or small serving dishes and place them in the refrigerator until the cheesecake is ready
  3. In a large bowl, mix the cream cheese, sugar, pureed pumpkin, syrup, and expresso until smooth
  4. Carefully fold in the whipped topping until well mixed
  5. Divide the cheesecake evenly between the 6 jars
  6. Refrigerate for at least 2 hours before serving
  7. Top with whipped cream if you are feeling snazzy
  8. Enjoy!

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