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,
Ingredients
- 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
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Directions
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Nutrition Facts
1 tart: 239 calories, 17g fat (10g saturated fat), 43mg cholesterol, 240mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.
