Pumpkin Spice Latte Cheesecake is a decadent dessert that marries the comforting flavors of pumpkin spice with the creamy indulgence of cheesecake. This diabetic-friendly treat is perfect for satisfying your sweet cravings without compromising your health goals.
In a medium bowl, combine almond flour, erythritol, and salt.
Stir in melted butter until the mixture forms a crumbly dough.
Press the dough into the bottom of a 9-inch springform pan.
Bake for 10-12 minutes, or until golden brown. Let cool completely.
2. Prepare the Filling:
In a large bowl, beat cream cheese until smooth.
Gradually beat in sugar substitute until fully incorporated.
Beat in egg one at a time, then stir in vanilla extract.
Add pumpkin puree, almond milk, and pumpkin pie spice. Mix until combined.
Pour the filling over the cooled crust.
3. Bake the Cheesecake:
Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Let cool completely in the oven, then refrigerate overnight.
4. Make the Topping:
In a medium bowl, whip heavy cream, powdered sugar substitute, vanilla extract, and pumpkin pie spice until stiff peaks form.
5. Assemble and Serve:
Once the cheesecake is chilled, spread the whipped cream topping over the top.
Garnish with a sprinkle of pumpkin pie spice, if desired.
Serve chilled.
Cultural Influences:
This Pumpkin Spice Latte Cheesecake is a fusion of American and European culinary traditions. The base of the cheesecake is a nod to classic New York-style cheesecake, while the pumpkin spice flavor profile is a quintessential American autumnal indulgence. The use of almond flour and sugar substitutes adds a contemporary twist, making it a healthier and more inclusive dessert.
The rich, creamy texture and warm, comforting flavors of this cheesecake make it the perfect dessert for any occasion. Whether you’re hosting a holiday gathering or simply indulging in a personal treat, this Pumpkin Spice Latte Cheesecake is sure to satisfy your cravings.
