Dessert: Spiced Pumpkin Latte Cheesecake

Recipe by Marian Cooper Cairns and Mary Allen Perry Upgrade the classic cheesecake by adding the flavors of a seasonal favorite: the spiced pumpkin latte!

This recipe includes superfoods such as:

Cinnamon, Nuts

Health benefits of Spiced Pumpkin Latte Cheesecake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 c. graham cracker crumbs
3/4 c. lightly toasted hazelnuts or pecans
1/2 c. butter
1/4 c. firmly packed brown sugar
3 package cream cheese
1 1/2 c. granulated sugar
1/4 c. all-purpose flour
1 tbsp. pumpkin pie spice
1/2 tsp. salt
1 container sour cream
2 tsp. vanilla extract
4 large eggs
1 1/2 tbsp. instant coffee
1 c. pumpkin puree
Sweetened whipped cream
cinnamon sticks

Instructions

Heat oven to 350 degrees F. In a large bowl, stir together first 4 ingredients until well blended. Press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Bake 12 minutes or until lightly browned. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 325 degrees F.
Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended and smooth. Add sour cream and vanilla, beating until just blended. Add eggs, 1 at a time, beating until just blended after each addition. Remove 3/4 cup batter and set aside.
Stir together instant coffee and 1/4 cup hot water until dissolved. Add coffee and pumpkin to remaining batter, beating just until blended. Pour pumpkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl.
Bake at 325 degrees F for 1 hour or until center is almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 2 hours). Cover and chill 24 hours.
Remove sides of pan; transfer cheesecake to a serving plate. Serve with desired toppings.