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. 🙂
(See glass is very tiny)
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. 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.
Pumpkin Spice Latte Mascarpone Cheesecake Pots
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
Position rack in the middle of the oven and preheat to 325F.
In a bowl of a stand mixer, beat together the mascarpone cheese and sugar until smooth using the paddle attachment.
Add the pumpkin and beat until incorporated.
Add cream slowly into the cheese mixture until fully incorporated.
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.
Add vanilla, coffee extract, flour, and salt and beat to combine.
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.
Put the baking dish in the oven and then carefully pour boiling water into the pan. Add just enough water to reach halfway up the sides of the custard cups. Cover with aluminum foil.
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. Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight. These can be made up to 2 days in advance.
Top with whipped cream and sprinkle with cinnamon.
Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Conner
ulee says
oh my.. that is hardcore. you are hardcore.
Joanne says
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.
Rosa says
OMG, just what I need now! A perfect little fall dessert.
Cheers,
Rosa
maria says
I was wondering what you would come up with after I saw your tweet:) Another fantastic creation!
Jeni says
I would live off those pumpkin spice lattes if I could. Now, off to find some coffee extract!
Amalia says
always so original and authentic! How can you come up with so many great ideas? and they always turn out amazing! I love this one! Mmm cheesecake…pumpkin…pot.
-Amalia
http://buttersweetmelody.wordpress.com/
Jennifer @ Maple n Cornbread says
I kind of have an obsession with pumpkin spice lattes….but this sweet little pot is something else…dangerous in a good way!
Lisa says
How cute is this. It just looks so much more tasty when it’s made in the mugs and also seem a lot more fun to eat.
Jessica @ bake me away! says
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!)
katie says
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 🙂
Joanna says
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!
niki says
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!
Peabody says
You didn’t miss anything this was adapted from a recipe that used cream cheese. I didn’t, need to take that out!
Steph says
These sound amazing. Thanks for posting. I love your blog!
Barb says
I noticed you mentioned marscapone and cream cheese in the instructions, but I don’t see cream cheese in the ingredient list…?
Sharlene says
I don’t even know what to say about this. It sounds so incredible I can’t wrap my mind around it.
joey says
Although I am sadly lacking an autumn I do love spiced pumpkin sweets! This sounds amazing!
steph (whisk/spoon) says
i’ve never tried the pumpkin spice latte (i usu go for the eggnog), but now i’m curious. you little cheesecake pots do sound really good!
Baking Monster says
another awesome pumpkin recipe to add to my list!
Cdn Pumpkin Lover says
Can’t wait to try it. I, too, love Starbucks Pumpkin Spice Latte.
Lori @ RecipeGirl says
Oh man, that festival sounds like it was a lot of fun 🙂
These look muy delicioso.
Beth says
Those are adorable! I’ve got some pumpkin I’ve been dying to use and I can’t wait to try them.
Kerstin says
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!
Candace says
Looks yummy, I LOVE pumpkin desserts!
Looks like a good one to modify for our low-carb lifestyle:)
Sue K. says
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.