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Pumpkin Spice Latte Cheesecake Bars

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These pumpkin spice latte cheesecake bars combine creamy cheesecake with warm fall spices and a subtle coffee kick, making them a perfect easy homemade fall dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons strong brewed espresso or 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • Pinch of salt
  • Optional topping:
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9×9 inch pan and line with parchment paper, leaving some overhang for easy removal.
  2. In a bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in melted butter and stir until crumbs are evenly coated and resemble wet sand.
  3. Press the crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large mixing bowl, beat softened cream cheese with 3/4 cup sugar on medium speed until smooth and creamy, about 2-3 minutes.
  5. Add eggs one at a time, mixing just until combined after each addition.
  6. Mix in pumpkin puree, brewed espresso or espresso powder dissolved in hot water, vanilla extract, pumpkin pie spice, and a pinch of salt. Stir gently until smooth.
  7. Pour the cheesecake batter over the baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 40-45 minutes, or until edges are set but center still jiggles slightly.
  9. Optional: Mix sour cream or Greek yogurt with powdered sugar and vanilla extract. Spread over cheesecake layer immediately after baking, then return to oven for 5 more minutes to set.
  10. Cool bars on a wire rack for at least 1 hour, then refrigerate for 4 hours or overnight.
  11. Slice into squares and serve chilled or at room temperature. Use a sharp knife wiped clean between cuts for neat bars.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix eggs to prevent cracks. Tap pan to release air bubbles before baking. Chilling overnight improves flavor and texture. Parchment paper helps with easy removal and cleanup. Optional topping adds tang and creaminess. For gluten-free, substitute crust with almond flour or gluten-free cookies. For dairy-free, use plant-based cream cheese and coconut yogurt.

Nutrition

Keywords: pumpkin spice, cheesecake bars, fall dessert, pumpkin latte, easy dessert, autumn recipe, coffee dessert

Find it online: https://sparklespoon.com/pumpkin-spice-latte-cheesecake-bars-recipe-easy-homemade-fall-dessert/