Pumpkin Latte Basque Cheesecake
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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
4
TO
6
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!