Decadent Pumpkin Cheesecake And Delightful Pumpkin Spice Coffee Pairings To Enjoy Throughout The Cozy Fall Season

12 min read OCT 15, 2023

Go look outside the nearest window right now. Do you see signs of autumn? Should you open said window, would you feel a crispness in the air?

Can you see nearby trees? If so, what do their vibrantly hued leaves communicate?

When I walk through our neighborhood right now, the changing, falling autumn leaves speak calmness to me. They communicate an invitation for change.

The burnt orange, burgundy red, and golden yellow falling foliage also tells stories of impending times of joyful laughter and shared smiles amidst warm conversations around bonfires, in pumpkin patches, on hayrides, and huddled together with friends and family around tabletops and fireplaces sampling, sipping, and savoring the extraordinary flavors of the fall season.

Like many, I spend a lot of time in the kitchen this time of year.

There’s just something about a cracked window letting in the crisp cool air while I’m mixing together flavors of pumpkin, cinnamon, nutmeg, vanilla, and a touch of confectionery sweetness soon to be baked in the warm oven, filling the entire house with classic, warm, and comforting fall aromas.

And, what pairs perfectly with these amazing, expected, year-long-anticipated fall baked goods? In one, unparalleled word…coffee.

Truly, nothing compares to enjoying a hot cup of coffee alongside a decadent dessert.

And, one exceptional sweet treat this time of year, one which marries the flavors of the season perfectly with a true dessert classic, is pumpkin cheesecake.

So thick and rich, so powerfully flavorful, and such a fabulous backdrop for adding flavors of spicy cinnamon, velvety vanilla, nutty pecan, and naturally sweet, creamy pumpkin.

Our pumpkin spice coffee is my go-to this time of year for sipping the flavors and feel of fall, but when it comes to pairing this with a slice of creamy, thick, and rich cheesecake, it’s simply out of this world!

And, to enhance that pairing even more, turning your pumpkin spice coffee into a latte adds a creamy element that serves to enhance the silky, smooth, creaminess of the cheesecake. I suppose you could call this pair the power couple of the coffee and dessert world.

So, today we’re fully focusing on these indescribable tastes, pumpkin spice, coffee (of course), and cheesecake. Is your mouth watering yet, because mine simply hasn’t stopped!

Pumpkin cheesecake makes a wonderful treat for any occasion, but it’s also commonly served at parties or gatherings, both of which are abundant throughout the fall and winter season.

So today, we’d like to equip you with not only three fabulous pumpkin cheesecake recipes to enjoy on your own or as a decadent offering at your next fall get-together, but three equally delicious coffee recipes to enjoy alongside a creamy slice of cheesecake or on rotation throughout the autumn season.

Decadent Pumpkin Cheesecake, Delightful Pumpkin Spice Coffee, And More

1- OG Pumpkin Cheesecake

Instead of simply adding fall flavors to a classic, delicious cheesecake, this recipe tastes like a match made in heaven, a true union of creamy, sweet pumpkin pie and slightly tangy, decadently rich cheesecake.

That’s right, this isn’t simply pumpkin cheesecake but an epic joining of two classics to create the ultimate fall dessert, sure to please a crowd or satisfy your sweet tooth as you savor this in your favorite comfy chair alongside slow sips of piping hot pumpkin spice coffee (or the unbelievably delightful praline pecan pumpkin latte listed next in our recipe line-up).


  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1 tablespoon cane sugar
  • ½ teaspoon cinnamon
  • 24 ounces cream cheese, softened
  • 1 ½ cups packed light brown sugar
  • 15 ounce can pumpkin pie mix
  • 4 large eggs
  • ¼ cup sour cream
  • 2 tablespoons all purpose flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium bowl, stir together graham cracker crumbs, cane sugar, cinnamon, and melted butter.
  • Press the mixture into a 9 inch springform pan, covering the bottom and going about ½ inch up the sides of the pan.
  • Bake for 8 minutes, then remove from the oven and cool to room temperature.
  • In a large mixing bowl, add cream cheese and brown sugar. Beat on medium speed until light and fluffy and all lumps are gone. (this can take up to 5 minutes)
  • In a separate bowl, whisk together the remaining ingredients until well combined.
  • Add the pumpkin mixture to the cream cheese filling and mix on low speed just until the two mixtures are well combined.
  • Pour the filling into the cooled crust and bake on the middle rack for 1 hour or until the center is slightly wobbly.
  • Turn off the oven, but leave the cheesecake in the oven another 45 minutes with the oven door slightly propped open.
  • Remove the cheesecake from the oven and allow it to cool at room temperature before covering and storing in the refrigerator overnight.
  • Prior to serving, remove from the springform pan. Enjoy!

2- Praline Pecan Pumpkin Latte

Remember in the intro when we mentioned how the creaminess of a latte perfectly pairs with a cheesecake, the thick, creamy element of each confection making an exceptional union?

Well, now you’ll not only have a go-to latte recipe to enjoy alongside a slice of pumpkin cheesecake, with this recipe, you’ll also get to savor another powerful pumpkin partner…pecans!

Personally, I have to have pecans with pumpkin.

If I’m making pumpkin muffins, you better believe I’m adding pecans. If I’m making a pumpkin cake with cream cheese frosting, I’m adding chopped pecans to the top of the cake. Pumpkin bread…add pecans. Pumpkin cookies…complete with pecans.

Actually, if you love pecans in fall recipes as much as I do, one way to elevate the above pumpkin cheesecake recipe is to add ¼ cup of finely chopped pecans to the crust.

But, I digress…back to the latte…

Adding an element of creaminess and a touch of sweetness to pumpkin spice coffee is an incredible treat, but topping this off with nutty, rich pecans simply puts this classic fall latte into autumn overdrive, and I’m here for it…all day long, all season long!

Ingredients (makes 2 large servings, or 3 average servings)

  • 3 cups strongly brewed Lifeboost Pumpkin Spice Coffee
  • ¾ cup dark brown sugar, divided
  • 1 cup milk (dairy or non)
  • 4 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon cane sugar
  • 1 tablespoon pecan butter, divided (*find a pecan butter made only with pecans and maybe a bit of salt)
  • 2 tablespoons very finely chopped pecans (you can use a food processor for a very fine chop)


  • Add butter to a small saucepan and melt over medium-low heat.
  • Add ½ cup brown sugar and whisk to combine.
  • Continue whisking the mixture, heating until bubbles begin to form around the edges.
  • Add ½ tablespoon pecan butter to the mixture, then slowly pour in the milk, a little at a time, continuing to whisk until bubbles form around the edge of the pan once again. Once bubbles form, remove from heat.
  • Brew coffee, dividing equally between 2-3 mugs.
  • Divide the milk mixture evenly between the mugs of coffee, then stir to combine.
  • For the topping, add heavy cream, sugar, and remaining ½ tablespoon pecan butter to a small, chilled bowl. Beat with a mixer until soft peaks form.
  • Add a dollop of sweetened pecan whipped cream to each mug, then top with finely chopped pecans, if desired, and enjoy!

3- Keto Pumpkin Cheesecake

There’s no denying that pumpkin cheesecake is a sweet tooth satisfying, decadently delicious fall treat, but while such desserts are truly tasty, they can wreak havoc on your nutrition goals.

So, if you’re looking for a healthier, waste-line friendly, keto option, we’ve got you covered.

This super simple, gluten free, keto-friendly pumpkin cheesecake (and following keto pumpkin spice latte) is the perfect way to enjoy a fun fall treat without ditching your diet plan.


  • 16 ounces cream cheese, softened
  • ¾ cup pumpkin puree
  • ½ cup keto-friendly sweetener (such as erythritol)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon ground ceylon cinnamon
  • 1 tablespoon coconut flour
  • 2 large eggs, room temperature


  • Preheat your oven to 350 degrees fahrenheit.
  • Generously grease a 9 inch pie pan with butter.
  • In a food processor, add cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until completely blended, stopping to scrape the sides of the food processor as needed.
  • Add eggs to the mixture, and process again only until combined. Be careful not to over-process.
  • Pour the mixture into the prepared pie pan and bake for roughly 30-35 minutes. You’ll want the cake to be slightly jiggly, but not liquid.
  • Transfer the cake to a cooling rack and cool to room temperature. Cover and refrigerator overnight (or at least 4 hours) prior to serving. Enjoy!

4- Keto PSL

Like pumpkin cheesecake, a good old fashioned pumpkin spice latte can break the sugar bank.

So, if you’re looking for a healthy, lighter option, one that’s gluten-free, keto, and paleo friendly, this PSL is where it’s at!

With only 2 net carbs, this keto pumpkin spice latte delivers all of the fall flavors you know and love, cinnamon, cloves, nutmeg, and ginger (in pumpkin pie spice), with real pumpkin, vanilla, and of course, our incredibly delicious, perfect fall companion…our fan favorite Pumpkin Spice Coffee.

Topped with a little homemade whipped cream and an extra dash of pumpkin pie spice, this light and creamy treat pairs exceptionally well with a slice of keto pumpkin cheesecake!


  • 2 ounces very strongly brewed Lifeboost Pumpkin Spice Coffee
  • 2 tablespoons pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • 1-2 tablespoons sweetener of choice (such as erythritol or allulose)
  • 1 tablespoon pure vanilla extract
  • 8 ounces almond milk
  • 1 tablespoon full fat coconut milk
  • ¼ cup heavy cream
  • ¼ teaspoon pumpkin pie spice


  • Add heavy cream and ¼ teaspoon pumpkin pie spice to a small, chilled bowl and beat with an electric mixer until soft peaks form. Set aside.
  • Brew coffee and set aside.
  • Add pumpkin puree and pumpkin pie spice to a small saucepan and heat over medium-low heat, stirring continually until the mixture is heated throughout and well combined.
  • Stir in sweetener of choice, then pour in milks and simmer until warmed through. Be careful not to boil. Remove from heat.
  • Stir in vanilla, then froth with a hand frother until light and frothy.
  • Pour milk mixture over the coffee in your mug, stirring to combine. Then, top with pumpkin spice whipped cream, and enjoy!

5- PSL Cheesecake

We’ve been talking about pumpkin cheesecake. And, we’ve been oohing and ahhing over how well coffee pairs with this decadent dessert.

Now, we’re going to look at how you can enjoy the best of both worlds, coffee and pumpkin cheesecake, all in one!

This pumpkin spice coffee cheesecake takes fall to a whole new level, basically combining a pumpkin spice latte and a creamy pumpkin cheesecake into one incredible dessert.

…you’re welcome!


  • ¾ cup finely crushed graham crackers
  • ½ cup finely chopped pecans
  • ¾ cup packed brown sugar, divided
  • ¾ cup cane sugar, divided
  • ¼ cup butter, melted
  • 3 tablespoon very strongly brewed Lifeboost Pumpkin Spice Coffee
  • 1 ½ cups pumpkin puree
  • 3 eggs
  • ½ teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 20 ounces cream cheese, softened
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 1 teaspoon pure vanilla extract


  • Grease the sides and bottom of a 9 inch springform pan.
  • Combine crushed graham crackers, pecans, ¼ cup brown sugar, and ¼ cup cane sugar, mixing well.
  • Stir in melted butter, mixing until well combined, then press the crust into the bottom and ½ inch up the sides of your springform pan. Chill for at least 1 hour.
  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium mixing bowl, combine pumpkin puree, cinnamon, pumpkin pie spice, salt, and ½ cup brown sugar. Mix thoroughly, then set aside.
  • In a separate (large) bowl, combine cream cheese, ½ cup cane sugar, cornstarch (or arrowroot powder), vanilla, and coffee. Beat on medium speed until fully combined.
  • Once the cream cheese mixture is combined, add in pumpkin mixture and beat until smooth.
  • Pour into the prepared crust and bake for 50-60 minutes or until the center is set.
  • Remove from the oven and allow to cool. Refrigerate overnight and remove from the pan before serving. Enjoy!

6- Cinnamon Maple Coffee

This morning as I was preparing to sit down and compile this list of yummy fall recipes for you all, I decided to forgo my routine coffee selection, instead opting to get creative with my cup…with pumpkin cheesecake in mind, of course.

As I thought about the rich and creamy flavors of pumpkin cheesecake, I decided to omit the pumpkin element in my brew, instead opting for my all-time Lifeboost favorite - light roast.

Lighter roasts have a more bright and slightly acidic taste, and these notes pair wonderfully with the tangy flavor of cheesecake.

Then, since cheesecake can be decadently rich, I decided to solely focus on infusing flavor and creaminess into a foam topper instead of the coffee itself.

When you top your coffee with a delicate, delicious foam, you get to sip your favorite, bold brew through these flavors, which allows for an entirely different experience than simply stirring those ingredients directly into your cup of joe.

*Of course, I loved the light roast in this recipe, but our Pumpkin Spice Coffee with this foam topper would also be amazing!! Actually, might I suggest using this recipe with cold brewed Lifeboost Pumpkin Spice Coffee as the flavors here over an iced brew will come alive in a greater way.


  • 8 ounces freshly brewed Lifeboost Light Roast Coffee
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon ground ceylon cinnamon
  • ¼ cup half and half
  • 1 scoop collagen powder


  • Brew coffee, pour into your favorite mug, and set aside.
  • Add half and half, maple syrup, cinnamon, and collagen to a glass jar and stir to combine.
  • Add mixture to an electric frother and froth on the heated setting.
  • Pour foam over coffee, and enjoy!

*Sometimes I like to add a cold foam to hot coffee. This makes the hot coffee easier to sip, gives a slightly different experience overall, and it keeps the foam stable for a longer period of time. If you’d like to try this, you can simply stir the ingredients together in a glass jar, then froth with a handheld frother prior to topping your hot brew (or iced coffee).

Check out Lifeboost Coffee Medium Roast.


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