Pumpkin Latte Basque Cheesecake

By Christoper Siu

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We love pumpkin spice season! Turn your favourite latte into a cheesecake with this creamy basque-style dessert. Did we mention it's a totally no-bake recipe that's so easy to follow?

YIELDS

TO

8H 45 Mins

Ingredients

6 eggs
2 teaspoons vanilla extract
2.75 cups granulated sugar
1 1/2 cups pumpkin puree
10 1/2 oz mascarpone cheese
33 oz cream cheese
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
5 double shots of espresso or 2 tablespoons ground espresso powder

Directions

In a blender, combine eggs, vanilla extract, granulated sugar, pumpkin puree, mascarpone cheese, cream cheese, cloves, ginger, cinnamon, salt and double shots of espresso or espresso powder. Blend until smooth.
Strain the mixture through a fine sieve.
Pour into a parchment paper line eight-inch ring.
Bake at 450F for 25 minutes (internal temp 80C). The cheesecake should be quite jiggly still when removed from the oven.
Let refrigerate overnight before serving at room temperature. Slice, serve and enjoy!