Pumpkin Spice Latte Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 2 (8 oz) packages cream cheese, softened - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon espresso powder - 2 teaspoons pumpkin pie spice - ½ teaspoon cinnamon - ¼ teaspoon salt - Whipped cream - Ground cinnamon The crust gives these bars a crunchy base. It uses graham cracker crumbs, melted butter, and some sugar to add sweetness. I love how the buttery flavor enhances the overall taste. For the cheesecake filling, we mix cream cheese with pumpkin puree. This combo creates a rich and creamy texture. The eggs help the filling set, while vanilla, espresso powder, spices, and salt bring out the flavors. Each ingredient plays a role in making the bars stand out. Finally, we top the bars with whipped cream and a sprinkle of cinnamon. This finishing touch adds a delicious look and taste. These ingredients come together to create a delightful treat. Enjoy each bite of pumpkin spice goodness! - Set your oven to 325°F (163°C). - Line an 8x8 inch baking pan with parchment paper. Let the sides hang over for easy removal. - In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup granulated sugar. - Press this mixture evenly into the bottom of your prepared baking pan. Bake for 10 minutes, then take it out and let it cool slightly. - In a large bowl, beat 2 packages of softened cream cheese until smooth. - Add 1 cup pumpkin puree, ½ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon espresso powder, 2 teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Mix until everything is well combined and smooth. - Pour the cheesecake filling over the cooled crust. Spread it out evenly. - Bake in the preheated oven for 35-40 minutes. The edges should be set, and the center will be slightly jiggly. - After baking, remove the pan from the oven. Let it cool to room temperature. - Refrigerate for at least 4 hours or overnight. This helps set the bars well. - Once chilled, lift the cheesecake out of the pan using the parchment paper. - Cut into bars and serve with whipped cream on top. Add a sprinkle of ground cinnamon for a nice touch. To get the best texture for your cheesecake bars, start by beating the cream cheese. Use an electric mixer for smooth results. Mix it until it is creamy and fluffy. This step helps avoid lumps. After mixing, let your cheesecake cool down. Cooling it for a few hours in the fridge makes it firm and easy to cut. Want to boost the flavor? Consider adding a pinch of nutmeg or ginger. These spices mix well with pumpkin. You can also play with the coffee flavors. Try different espresso powders to find your favorite. This little change can make a big difference in taste. When serving, think of fun ways to display your bars. Cut them into different shapes like triangles or squares. This gives a unique look. For a seasonal touch, add a dollop of whipped cream on top. Sprinkle some ground cinnamon for flair. These simple steps make your dessert stand out on any table. {{image_2}} You can easily make these bars gluten-free. For the crust, swap graham cracker crumbs with gluten-free cookies or almond flour. This gives you a nice flavor and keeps the texture right. For a sweet touch, choose a gluten-free sugar substitute. You can use coconut sugar or maple sugar. Both work great without changing the taste. If you want a dairy-free version, use non-dairy cream cheese. Brands like Tofutti or Kite Hill are great options. They give you that creamy texture without dairy. For eggs, use flaxseed meal or applesauce. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This works well in baked goods. Want to switch things up? Add chocolate or caramel to your bars. A drizzle of melted chocolate on top adds richness. You can also swirl in caramel for a sweet twist. Incorporate nuts like pecans or walnuts for some crunch. They add a nice texture contrast. You can sprinkle them on top or mix them into the filling. To keep your pumpkin spice latte cheesecake bars fresh, store them in the fridge. Use an airtight container to protect them from odors. You can also cover the bars with plastic wrap. This helps maintain their creamy texture and flavor. You can freeze these bars for longer storage. Cut them into individual pieces before freezing. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This way, they stay fresh longer. In the fridge, these cheesecake bars stay fresh for about 5 days. Make sure to check for any signs of spoilage before eating. If you freeze them, they can last up to 3 months. Just remember to label the bags with the date. When you’re ready to enjoy your frozen bars, the best way to thaw them is in the fridge. This keeps them safe and helps them retain their texture. Let them thaw overnight for the best results. If you want to reheat them, use a microwave. Heat on low power for about 10 to 15 seconds. Be careful not to overheat, as this can change their creamy texture. Enjoy your delicious treat! Yes, you can use store-bought pumpkin puree. It saves time and effort. However, homemade puree can taste fresher. To make it, roast a pumpkin, scoop out the flesh, and blend it until smooth. This gives a richer flavor, but the store-bought version is still good. Look for the edges to be set while the center is still slightly jiggly. The bars will firm up as they cool. A toothpick inserted in the center should come out mostly clean. This shows that they have baked long enough. Yes, you can prepare these bars a day ahead. They taste even better after chilling overnight. Just make sure to store them in the fridge. This way, they stay fresh and ready for your guests. You can use honey or maple syrup instead of sugar. For a low-calorie option, try stevia or erythritol. Adjust the amount since these sweeteners are sweeter than sugar. Always mix them well with your other ingredients for a smooth texture. Serve these cheesecake bars with a warm drink. A pumpkin spice latte pairs perfectly. You can also enjoy them with hot chocolate or coffee. Add a dollop of whipped cream on top for a delicious touch. Ground cinnamon makes a lovely garnish too! This cheesecake recipe combines a tasty crust with a rich filling. You learned how to prepare the crust, mix the filling, and bake everything perfectly. Tips for texture and flavor will help you impress your friends. Variations let you customize these bars for any diet. Store them right, and they’ll last for days. Remember, you can make changes or add toppings to match your taste. Enjoy every slice, knowing you made something delicious!$

Pumpkin Spice Latte Cheesecake Bars

Indulge in the ultimate fall treat with these Pumpkin Spice Latte Cheesecake Bars! Made with creamy pumpkin, espresso powder, and warm spices, this dessert is perfect for autumn gatherings. With a simple graham cracker crust and a luscious filling, you’ll impress friends and family with this delicious recipe. Click to explore the full recipe and bring the taste of fall into your kitchen! #PumpkinSpice #CheesecakeBars #FallRecipes #DessertIdeas

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon espresso powder

2 teaspoons pumpkin pie spice

½ teaspoon cinnamon

¼ teaspoon salt

Whipped cream (for topping)

Ground cinnamon (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, making sure the sides hang over for easy removal later.

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and ¼ cup of sugar until combined. Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove and let cool slightly.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the pumpkin puree, ½ cup sugar, eggs, vanilla extract, espresso powder, pumpkin pie spice, cinnamon, and salt. Mix until all ingredients are well combined and smooth.

Assemble: Pour the cheesecake filling over the cooled crust, spreading it out evenly.

Bake: Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is slightly jiggly.

Cool Down: Once baked, remove the pan from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into bars and serve topped with whipped cream and a sprinkle of ground cinnamon for garnish.

Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars