Pumpkin Spice Latte Cheesecake

It's fall and that means pumpkin flavored desserts! So let's combine everyone's favorite fall time coffee beverage with cheesecake.

Inspiration for the pumpkin spice mix and syrup: https://www.jameshoffmann.co.uk/the-u...

Sightseer Coffee Space Cowboy: https://sightseercoffee.co/products/s...

Ingredients:
PUMPKIN SPICE MIX
15g cinnamon
4.5g powdered ginger
0.75g ground cloves
1.25g ground allspice
3.5g ground nutmet

PUMPKIN PIE SYRUP
2 cups of water
1 lb demerara sugar
20g of pumpkin spice mix
4 tbsp pumpkin puree (unflavored)

CHEESECAKE
1 and 1/2 cups of pumpkin pie syrup
2 double shots of espresso
3 packets of cream cheese
3/4 cup sour cream or greek yogurt
3 eggs
1/4 flour

CHEESECAKE CRUST
7 or 8 graham crackers, pulverized
1/3 cup melted butter

Directions:
Combine spice mix together
Add 20g of spice mix with 2 cups water and 1 lb demerara sugar. Heat this on low for 10 minutes (do not cook longer than 10 minutes. I cooked for 15 and the mixture began to turn into jelly, making it harder to strain)
Strain the syrup at least once
Make two shots of espresso
Mix graham crackers and butter together. Press mixture on to a pie baking pan. Bake the crust for 10 minutes at 350 degrees
Combine cream cheese and sour cream/greek yogurt in a mixer and mix on low to medium
After mixture comes together a bit, add the 1 and 1/2 cups of pumpkin pie syrup. Mix on low for about three minutes
With the mixer still running, add the eggs one at a time, leaving time between each for them to mix
Stop the mixer and scrape down the edges of the bowl, if needed
With the mixer running, add the espresso
With the mixer running, slowly add the flour
Stop the mixer and scrape down the edges of the bowl again, if needed. Then run the mixer again to get everything well mixed
Preheat oven to 350 degrees, if not already heated
Pour cheesecake mixture over graham cracker crust in a pie pan
Fill a large baking pan with water and place on the bottom rack of the oven
Place the cheesecake on a higher rack in the oven. Bake for 45 minutes
Check on the firmness of the cheesecake. It should jiggle slightly in the center and look golden brown on the edges
Turn off the oven. Let the cheesecake cool in the oven with the door cracked open for 1 hour
Take the cheesecake out and leave on the stove for 20 minutes to cool further
Place cheesecake in the fridge for at least 4 hours
Remove from fridge. Slice. Enjoy!

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