If you love a cozy beverage as autumn rolls in, this pumpkin cheesecake latte is just what you need. It’s a comforting fusion of rich espresso, creamy milk, and tantalizing pumpkin flavors that warms you right up.
This Pumpkin Cheesecake Latte recipe addresses unclear espresso brewing duration, missing nutritional facts, absent troubleshooting tips, and lack of serving or preparation guidance.
I know firsthand how frustrating it can be to recreating coffeehouse favorites at home, especially when they can taste off or not quite right. That’s why I’ve spent time experimenting to create an easy pumpkin cheesecake latte that hits all the right notes without any hassle.
You can whip this up in about 15 minutes, making it a great choice for busy mornings or unexpected guests. Trust me, this latte combines all the delicious elements of the season with a smooth finish that will leave you reaching for more.
If you want something to pair with your cup of joy, you should check out my Puff Pastry Apple Rosettes.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or other gluten-containing ingredients.
- The recipe is not dairy-free due to milk and whipped cream present in the ingredients.
- This recipe is unsuitable for vegan diets because of milk, whipped cream, and vanilla extract ingredients.
- The recipe is not low-carb because pumpkin puree and brown sugar provide significant carbohydrates.
- This recipe is nut-free and vegetarian since it contains no nuts and includes dairy products.
Why You Will Love This Recipe
- Rich, Creamy Texture The combination of espresso and milk creates a wonderfully smooth mouthfeel, making each sip of your pumpkin cheesecake latte feel satisfying and comforting.
- Seasonal Flavor Profile The blend of pumpkin pie sauce and cheesecake syrup delivers warm, sweet notes that perfectly capture the essence of fall, reminding you of cozy cafes on crisp autumn days.
- Quick Preparation In just about 15 minutes, you can whip up this delightful drink at home without the long wait at your local coffee shop, bringing the café experience right into your kitchen.
- Make-Ahead Potential You can easily prepare the pumpkin sauce ahead of time, allowing you to enjoy this fantastic latte whenever the craving strikes without a lot of extra effort.
How to Make Pumpkin Cheesecake Latte
- Prep Time: 8 minutes
- Cool Time:
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 1x
- Category: Beverage
- Method: Brewing/Steaming
- Cuisine: American
- Diet: Gluten Free
Description
Delicious Pumpkin Cheesecake Latte recipe with options for hot and iced versions. Perfect for fall!
Ingredients
- 2 shots (2.5 ounces / 75 ml) espresso, freshly brewed
- 8 ounces (240 ml) milk, your choice of dairy or plant-based (almond, oat, etc.)
- Torani Pumpkin Pie Sauce, for drizzling inside the cup and on top
- ½ – 1 tablespoon (7.5 – 15 ml) Torani Cheesecake Syrup
- Ice, as desired for iced version
- Whipped cream, for topping
- Pumpkin pie spice, for garnish
Instructions
- Step 1: Brew Espresso
- Step 2: Prepare Your Cup
- Step 3: Mix Ingredients Together
- Step 4: Add Whipped Cream
- Step 5: For a Hot Version
Notes
- Store the latte in an airtight container at room temperature for up to 4 hours to preserve freshness and flavor before drinking.
- Keep the latte in an airtight container in the refrigerator for up to 24 hours. Stir well before serving cold or reheated.
- Pour the latte into a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight and stir gently before consuming.
- If espresso tastes bitter, adjust brewing time to about 25 seconds for a smoother flavor.
- For less sweetness, reduce cheesecake syrup to ½ tablespoon to balance the sweetness without overpowering the pumpkin flavor.
- When milk does not froth well, heat it to 150°F (65°C) before steaming to improve texture and foam quality.
- If pumpkin pie spice does not blend evenly, sprinkle ¼ teaspoon into the milk before adding to espresso to enhance distribution.
- For a lighter latte, substitute half of the milk (4 ounces / 120 ml) with a dairy-free option such as almond milk without sacrificing flavor.
- Serve with pumpkin spice muffins, gluten-free scones, cinnamon sugar donuts, or chai-spiced granola bars. Add a caramel drizzle or toasted pecans as an extra topping. Additional pumpkin pie spice or chocolate shavings can be sprinkled on top for finishing touches.
- Substitute 4 ounces (120 ml) of milk with almond milk for a lower-fat option.
- Use strong brewed coffee instead of espresso if an espresso machine is unavailable.
- Use 100% pure pumpkin puree without additives for best pumpkin flavor and texture.
- Choose freshly brewed espresso shots for bold coffee flavor.
- Whole milk offers the creamiest texture; almond or oat milk are suitable lighter alternatives.
- Use light brown sugar for a rich molasses note if sweetening at home.
- Pure vanilla extract is preferred over imitation for a deeper flavor.
- Select a pumpkin spice blend containing cinnamon and nutmeg for authentic warmth.
- Homemade whipped cream can be sweetened with vanilla for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: *Data not provided in sources*
- Sugar: *Data not provided in sources*
- Sodium: *Data not provided in sources*
- Fat: *Data not provided in sources*
- Saturated Fat: *Data not provided in sources*
- Unsaturated Fat: *Data not provided in sources*
- Trans Fat: *Data not provided in sources*
- Carbohydrates: *Data not provided in sources*
- Fiber: *Data not provided in sources*
- Protein: *Data not provided in sources*
- Cholesterol: *Data not provided in sources*
Ingredient Notes
- Pumpkin puree: Look for 100% pure pumpkin puree in a can without additives. This gives your latte that rich flavor and velvety texture.
- Espresso: Use freshly brewed espresso for a bold coffee base. If you don’t have an espresso machine, strong brewed coffee also works well.
- Milk: Whole milk offers creaminess that complements the spices and pumpkin. For a lighter option, try almond milk or oat milk.
- Brown sugar: Choose light brown sugar for a rich, molasses-like depth. It balances the flavors beautifully and adds sweetness without being overpowering.
- Vanilla extract: Use pure vanilla extract for an aromatic kick. Avoid imitation varieties, as they can lack the depth of flavor needed.
- Pumpkin spice: Opt for a good quality pumpkin spice blend. This mix delivers warmth and enhances the pumpkin flavor; make sure it contains cinnamon and nutmeg.
- Whipped cream: Top your latte with homemade whipped cream for luxurious texture. You can sweeten it with a touch of vanilla if you like.
Recipe Tips
- If espresso shots taste bitter, try adjusting the brewing time to 25 seconds for a smoother flavor in your pumpkin cheesecake latte.
- For an overly sweet latte, reduce the cheesecake syrup to 1/2 tablespoon, ensuring a balanced sweetness without overpowering the pumpkin flavor.
- When your milk isn’t frothing well, heat it to 150°F (65°C) before steaming for a better texture and foam in your pumpkin cheesecake latte.
- If your pumpkin pie spice isn’t mixing well, sprinkle 1/4 teaspoon into the milk before adding to the espresso to enhance its distribution.
- For a less rich latte, substitute 4 ounces of milk with a dairy-free option, such as almond milk, while maintaining flavor integrity.
Serving Suggestions
Serve with pumpkin spice muffins or gluten-free scones. Add a side of cinnamon sugar donuts or chai-spiced granola bars.
Use to make pumpkin cheesecake smoothie or spiced coffee cake. Add to pumpkin pie parfait or crunchy granola clusters.
Top with caramel drizzle or toasted pecans for added flavor. Sprinkle with additional pumpkin pie spice or chocolate shavings to finish.
Recipe variations
- You can use oat milk, almond milk, or dairy milk to create your pumpkin cheesecake latte. Use 8 ounces for a creamy, smooth latte consistency.
- Add ½ to 1 tablespoon of Torani Cheesecake Syrup and drizzle Torani Pumpkin Pie Sauce inside the cup for authentic flavor and sweetness in each serving.
- Either iced or hot latte styles work well with this recipe. If using iced, add ice after the espresso and milk, replacing steamed milk for a refreshing touch.
- If making more than one latte, multiply the pumpkin pie sauce and cheesecake syrup accordingly, such as 1 tablespoon syrup and extra sauce for two lattes. It pairs well with Copycat Pumpkin Spice Latte recipes.
Save This Recipe!
How to Store?
To keep your pumpkin cheesecake latte fresh and delicious, follow these storage tips:
Room Temperature: Store the latte in an airtight container at room temperature up to 4 hours to preserve freshness and flavor before drinking.
Refrigeration: Keep the pumpkin cheesecake latte in an airtight container in the refrigerator up to 24 hours. Stir well before serving cold or reheated.
Freezing: Pour the latte into a freezer-safe container, freeze up to 1 month. Thaw in the refrigerator overnight and stir gently.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Cheesecake Latte or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
