It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. —Arlene Erlbach, Morton Grove, Illinois
Ingredients
- 2 cups finely crushed pretzels
- 3 tablespoons light brown sugar
- 10 tablespoons butter, melted
- 1 large egg white
- filling:
- 2 tablespoons instant espresso powder
- 1 tablespoon hot water
- 1 can (15 ounces) pumpkin
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- 1-1/2 cups heavy whipping cream
- 1 cup brickle toffee bits
Directions
- Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits.
- Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
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