1936 Torrefacto Pumpkin Coffee Cheesecake
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
6 tbsp melted butter
Filling:
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 large eggs
1 tsp vanilla extract
1 tbsp 1936 Torrefacto Pumpkin Instant Coffee granules
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
Topping (optional):
Whipped cream
A sprinkle of 1936 Torrefacto Pumpkin Instant Coffee granules
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan.
Bake for 8-10 minutes, then let it cool.
Make the Coffee Pumpkin Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add sugar and mix until well combined.
Mix in the pumpkin puree, eggs, and vanilla extract until smooth.
In a small bowl, dissolve our 1936 Torrefacto Pumpkin Instant Coffee granules in 1 tablespoon of hot water, then add to the pumpkin mixture.
Add cinnamon, ginger, nutmeg, and salt, and mix until fully combined.
Bake the Cheesecake:
Pour the pumpkin coffee filling over the prepared crust.
Bake in the preheated oven for 50-60 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour to prevent cracking.
Chill the Cheesecake: Once cool, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Serve:
Before serving, top with whipped cream and a sprinkle of cinnamon or a dash of 1936 Torrefacto Pumpkin Instant Coffee granules for an extra kick!
Enjoy this creamy, spiced 1936 Torrefacto Coffee Pumpkin Cheesecake with a subtle coffee flavor that will take your dessert to the next level!