Our Pumpkin Latte Sous Vide Cheesecake is a new take on our existing Sous Vide Cheesecake recipe. This year for Canadian Thanksgiving we are having a small group of friends for an outdoor feast. Although I’m making my Grandma’s Pumpkin Pie, for a gluten free friend, I needed something else. This recipe takes the best part of my grandma’s recipe (the coffee liqueur) and turns it into tiny little treats!
It feels like all you see come Labor Day is pumpkin spice, starting with the now infamous PSL – Pumpkin Spice Latte. Well, my Grandma was doing coffee liqueur in her pumpkin pie recipe long before it was trendy. These 4oz servings make the perfect finish to a great fall feast. The warmth of the pumpkin spice and the slight coffee aroma will have you reaching for a cozy vest, boots, and a blanket.
We recently spent some time in Michigan, and picked up a bottle of Mammoth Distillery’s Coffee Liqueur. I knew as soon as I tasted it, it would be perfect for Grandma’s Pumpkin Pie recipe.
The best part about our Pumpkin Latte Sous Vide Cheesecake is you can top them any way you like. Our photo shows them topped with whipped cream and a ginger snap. They are great as is, but other toppings could be, candied nuts, caramel sauce, or add a dollop of coffee-laced whip cream and it’s over the top. (No judgment if you add more than one topping!)
Pumpkin Latte Sous Vide Cheesecake
Equipment
- Sous-Vide
- 10 – 4oz Glass Canning Jars with Lids
Ingredients
- 12 oz Cream Cheese softened
- ¼ cup White Sugar
- ¼ cup Brown Sugar
- ¾ cup Pure Pumpkin
- 2 Tbsp Coffee Liqueur
- 1½ tsp Pumpkin Pie Spice
- ½ tsp Vanilla
- 3 Eggs
- pinch Salt
Topping Options
- Crushed Graham Crackers
- Brandied Cranberries
- Crushed Ginger Snaps
- White Chocolate or Caramel Sauce
- Whip Cream
- Candied Pecans or Walnuts
Instructions
- Set up the sous vide with a temperature of 165°F
- In the bowl of a stand mixer add the sugars and cream cheese, beat until well combined and fluffy
- Add the pumpkin, coffee liqueur, pie spice and vanilla and mix until combined
- Place the mixer on low speed and one at a time add the eggs, mixing for approximately 30 seconds after the last egg is added
- Pour the cheesecake mixture into the jars leaving about 1/2 inch of space at the top
- Place the lids on the jars and tighten using only your fingers, some air will escape during the cooking process
- Drop the jars into the water (tongs help here) and cook for 1 hour
- Remove the jars from the water and let stand for approximately 1 hour to come to room temperature, then place in the fridge to finish setting for at least two hours
- Top with your favorite cheesecake topping and enjoy!
- Pro tip: they will keep about 1 week in the fridge and about 2 months in the freezer, remove from the fridge at least 30 minutes, and freezer at least 1hr 30 min before serving
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