Pumpkin Spice Latte Cheesecake

Brownie Bites
Brownie Bites

Pumpkin Spice Latte Cheesecake 

Cheesecake

  • 2 Packages Canyon Bakehouse Gluten-free Brownie Bites
  • ¼ C. Chocolate Chips (optional)
  • 16 oz. Whipped Cream Cheese
  • 2/3 C. Granulated Sugar
  • 1 C. Pumpkin Puree
  • 1 Tbsp. Pumpkin Pie Spice
  • 2 tsp. Vanilla Extract
  • 2 tsp. Expresso Powder
  • ¼ tsp. Salt
  • 16 oz. Whipped Topping
  • Chocolate Espresso Ganache (recipe follows), for drizzling
  • ½ C. Pecans, chopped 
  1. Prepare a standard spring from pan with butter and parchment paper.
  2. Into a mixing bowl, crumble the brownie bites and add ¼ C. chocolate chips, if desired. Press the mixture firmly to the bottom of the pan.
  3. In a separate bowl, blend the cream cheese and sugar with a hand mixer until smooth. Blend in the pumpkin puree, vanilla, espresso powder and salt.
  4. Fold the whipped topping into the cream cheese mixture. Pour the filling on top of the crust.
  5. Refrigerate the cheesecake overnight.
  6. To serve, drizzle with chocolate espresso ganache and sprinkle with chopped pecans.

Chocolate Espresso Ganache

  • 1 C. Dark Chocolate Chunks
  • 1 Tbsp. Vanilla Extract
  • 1 tsp. Espresso Powder
  • 2 Tbsp. Heavy Cream

Melt the chocolate chunks in a double boiler.

  1. Add the vanilla extract and espresso powder and whisk to combine.
  2. Remove from the heat and whisk in the heavy cream.