Pumpkin Spice Latte Cheesecake

I made this yesterday, and it turned out perfectly.

I got the recipe from another blog. You can view her post here. She posted some beautiful photos of her final product.

Pumpkin Spice Latte Cheesecake

Crust:*
2/3 cup all purpose flour
2/3 cup almond flour
1 tsp. cinnamon
3 tbsp. sugar
4 tbsp. cold butter, cut into pieces

Preheat oven to 350 degrees. In a food processor, blend ingredients until mixture resembles coarse sand. Press into the bottom (not up sides) of a 9-inch spring-form pan. Bake 10 minutes. Cool completely.

Filling:
2- 8oz. packages of cream cheese, softened
3/4 cup white sugar divided
1 tbsp. vanilla extract
3 eggs
1 cup of canned pumpkin
2 tsp. ground allspice (substitute recipe here)
1 tbsp. ground cinnamon
3 tsp. espresso powder, or Starbucks VIA instant coffee (for authenticity)**

Using an electric hand mixer, combine the cream cheese, 1/2 cup of sugar and vanilla in a medium bowl and mix until smooth. Mix eggs in one at a time, blending well after each addition.Remove one cup of the mixture and transfer to another bowl. Add the espresso powder to the 1 cup of filling and mix until coffee has dissolved and is uniform in color. Set aside.Blend 1/4 cup of sugar, pumpkin, cinnamon and allspice into the remaining filling. Pour the pumpkin mixture on top of the crust in the spring-form pan. Top pumpkin mixture with the 1 cup coffee filling mixture.Bake for 55 minutes or until filling is set. The cheesecake will puff up in the middle a little bit as it bakes and then relax back down as it cools. Run a knife around the edge of the pan for easy un-molding. Allow the cheesecake to cool before removing rim of spring-form pan. Chill until ready to serve.Garnish:Whipped cream (1/2 cup heavy cream, 3 Tbsp fine white sugar, beat together with electric mixer)Cinnamon, nutmeg and powdered sugar for sprinkling1 Cinnamon stick broken in half (decor only) Top cake with whipped cream, sprinkle with spices and powdered sugar. Garnish with cinnamon sticks.

*I made a gingersnap crust. It tastes great, but is a little hard. I think I used too much butter. When I make this for Thanksgiving, I plan to try a graham cracker crust instead. If you decide to make your own gingersnap or graham cracker crust, place a cookie sheet under the spring-form pan. The butter melted onto the bottom of my stove and created a smoke hazard a lot of smoke. The smoke alarm went off many times.

** I used instant coffee I bought at Kroger. I put in 4 tsps, and crushed the crystals a bit before adding. If you let this sit in the cup of batter for a few minutes, it'll dissolve nicely, and mix right in creating a nice color.