Pumpkin Cheesecake Latte Recipes

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PUMPKIN LATTE CHEESECAKE TARTS



Pumpkin Latte Cheesecake Tarts image

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

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 239 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CHEESECAKE LATTE



Pumpkin Cheesecake Latte image

Make and share this Pumpkin Cheesecake Latte recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 ounce gourmet cheesecake syrup
1/2 ounce gourmet pumpkin spice syrup
8 ounces milk
1 1/2-3 ounces hot fresh espresso or 1 1/2-3 ounces strong coffee

Steps:

  • Steam the syrups and milk until hot, frothy, and doubled in volume.
  • Pour into tempered 12 ounce glass.
  • Pour the hot espresso into the milk mixture.
  • Top with a layer of frothed milk.

Nutrition Facts : Calories 157, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 125.5, Carbohydrate 11.3, Protein 8.1

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