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I’ll see your Pumpkin Spice Latte..

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These Pumpkin Spice Latte Mascarpone Cheesecake Pots are a great alternative pumpkin dessert for all those PSL lovers out there.

I know that fall is just around the corner when Starbucks rolls out their Pumpkin Spice Lattes.

Nothing makes me giddier than getting my first one.

The aroma of the coffee with the hint of pumpkin and the warming spices just puts you in a happy mood.

Top that with a little whipped cream and you are good to go.

I was doing a little different sampling of pumpkin this weekend, attending the Great Pumpkin Beer Fest(at Elysian Brewery here in the Seattle area).

Where they featured 30 different pumpkin beers, including one that they do a second fermentation in an actual giant pumpkin (even if you don’t like beer, you have to admit that is cool).

Though I learned that when one starts drinking at 1pm and just keeps going, no matter how small the glass, you will end up sleeping on your friends couch so you don’t drive home.

And you will end up with their cat sleeping on your face.

Which I did not realize cats do.

So that was an interesting way to start the day. 🙂

Too make things even more festive I drove through one of the millions of Starbucks to get me a pumpkin spice latte this morning, got to keep the pumpkin theme rolling.

There are a lot of Pumpkin Spice desserts out there floating around but there aren’t that many that throw coffee into the mix as well.

Which I don’t know why since so many people do love themselves a pumpkin spice latte.  

So I am helping those people out by making Pumpkin Spice Latte Mascarpone Cheesecake Pots.

I’m just nice that way. 😉

These are very tasty, and very rich.

If you are wondering where one buys coffee extract, I get mine at Sur La Table, but I know they sell it on Amazon.com as well.

I would not suggest using powdered coffee or anything like that.

Be sure to top off with whipped cream and a little sprinkle of cinnamon to give it a more authentic look and taste.

Last but not least…It’s a great time to buy my cookbook.

Want More Pumpkin Spice Latte Recipes?

Pumpkin Spice Latte Milk Punch

Boozy Pumpkin Spice Latte Pudding Shots

Pumpkin Spice Latte Russian Tea Cake Cookies

Magical Pumpkin Spice Latte Magic Cake

Pumpkin Spice Mocha Latte Pumpkin Pie

Pumpkin Spice Latte Mascarpone Cheesecake Pots

Pumpkin Spice Latte Mascarpone Cheesecake Pots

Ingredients

  • 3/4 cup heavy cream
  • 6 ounces canned pumpkin (not pumpkin pie mix)
  • 8 ounces mascarpone cheese, at room temperature
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1 tsp. coffee extract
  • 1 TBSP flour
  • pinch of salt
  • 1 tsp. pumpkin pie spice
  • 3 large eggs

Instructions

  1. Position rack in the middle of the oven and preheat to 325F.
  2. In a bowl of a stand mixer, beat together the mascarpone cheese and sugar until smooth using the paddle attachment.
  3. Add the pumpkin and beat until incorporated.
  4. Add cream slowly into the cheese mixture until fully incorporated.
  5. Add eggs one at a time, beating well after each addition ( I like to scrape down the bowl after each addition as well) until smooth.
  6. Add vanilla, coffee extract, flour, and salt and beat to combine.
  7. Put eight 4-ounce custard cups, ramekins, or small oven proof coffee cups in and empty 9 by 13-inch baking pan. Divide the cheesecake mixture among the cups.
  8. Put the baking dish in the oven and then carefully pour boiling water into the pan.
  9. Add just enough water to reach halfway up the sides of the custard cups.
  10. Cover with aluminum foil.
  11. Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes. These will firm up as they cool to room temperature.
  12. Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. These can be made up to 2 days in advance.
  14. Top with whipped cream and sprinkle with cinnamon.
© Peabody


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Comments

  2. Man this is some pumpkin spice latte love right here. I’m not usually a fan of eating my emotions. But when love hits you over the head with a cheesecake pot, you just have to eat it.

    Reply

  9. I used to love pumpkin spice lattes back in the day, but now I don’t like sugar in my coffee. That said, I ironically love coffee-flavored desserts and all things pumpkin. Surefire winner! (p.s. my mind is a little blown by beer fermented in a giant pumpkin…NOM!)

    Reply

  10. They look gorgeous! I love the sound of these and how they are so cute and individual. Does away with the slicing if serving it to others. Plus the toppings the best part 🙂

    Reply

  11. This is purely evil, evil and fabulous. I too await the Starbucks Pumpkin Lattes all year. I think I’ve had 15 already. But this just takes it to another level!

    Reply

  12. I totally want to make this… tonight! But I have one question, you say to ‘beat together the mascarpone, cream cheese and sugar’ however I do not see cream cheese in the ingredient list. Did I miss something? Thanks!

    Reply

    • You didn’t miss anything this was adapted from a recipe that used cream cheese. I didn’t, need to take that out!

      Reply

  14. I noticed you mentioned marscapone and cream cheese in the instructions, but I don’t see cream cheese in the ingredient list…?

    Reply

  22. What an awesome idea and super cute presentation! I would love that beer festival too – I can’t believe they ferment one of the beers in a pumpkin!

    Reply

  24. Huge hit for Christmas Eve dessert. I was unable to find coffee extract, so used the same measurement of Starbucks instant coffee, Via. Turned out to be a good substitute since I would rarely use the extract but would use the Via. Also, forgot to place the foil over cups during baking. It leaves a “pudding” skin but doesn’t change the flavor or texture. Will definitely make these again.

    Reply

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