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To make these tasty Pumpkin Spice Latte Cheesecake Bars, gather the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup pumpkin puree - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin spice mix - ½ cup heavy cream - 1 tablespoon instant coffee granules (or espresso powder) - 2 tablespoons hot water - Whipped cream, for topping - Ground cinnamon, for garnish You can make these bars even more fun by adding some optional ingredients: - Chopped nuts like pecans or walnuts for crunch - Dark chocolate chips for a sweet twist - A splash of maple syrup for more flavor Using high-quality ingredients makes a big difference in taste. Here are some tips: - Choose fresh cream cheese for a smooth texture. - Use real pumpkin puree, not pie filling, for the best flavor. - Select pure vanilla extract instead of imitation for a richer taste. - Opt for heavy cream with a higher fat content for fluffier results. These ingredient choices ensure your cheesecake bars are rich, creamy, and full of autumn flavors. First, gather your ingredients for the crust. You will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted In a medium bowl, mix the graham cracker crumbs with the melted butter. Stir until the crumbs look like wet sand. This step is key. It helps hold the bars together. Next, take a lined 9x9 inch baking pan. Press the crumb mixture firmly into the bottom. Make sure it is even and compact. This will make a strong base for your bars. Once done, place the pan in the fridge to chill while you make the filling. Now, let’s move on to the filling. You need the following: - 2 cups cream cheese, softened - 1 cup pumpkin puree - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin spice mix - ½ cup heavy cream - 1 tablespoon instant coffee granules (or espresso powder) - 2 tablespoons hot water Start by mixing the instant coffee granules with hot water. Stir until the coffee dissolves. Let it cool a bit. In another bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice mix. Use an electric mixer to beat this mixture until it is smooth and creamy. Once the coffee mixture has cooled, add it to the cheesecake mix. Blend until everything is well combined. In a separate bowl, whip the heavy cream until it forms stiff peaks. This will make your filling light and fluffy. Gently fold the whipped cream into the pumpkin mixture. Be careful not to overmix, or you will lose that airy texture. Now, it’s time to put everything together. Pour the cheesecake filling over the chilled crust. Use a spatula to smooth the top. Cover the pan to keep it fresh. Put it back in the fridge for at least 4 hours. This will help the bars to set. Once set, lift the bars out of the pan using the lining. Cut them into squares. You can serve them with a dollop of whipped cream and a sprinkle of ground cinnamon. Enjoy your delicious treat! When making pumpkin spice latte cheesecake bars, avoid overmixing your filling. This can add air, making your bars too fluffy instead of creamy. Also, do not skip chilling the crust. A warm crust will not hold the filling well. Make sure to use softened cream cheese. Cold cream cheese will create lumps in your mixture. Lastly, be careful not to rush the chilling time. Letting the bars set properly is key. To get that smooth, creamy texture, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture. This step adds lightness to the bars without losing creaminess. When you mix, be sure to fold and not stir. Folding keeps air in the filling, giving it a lovely texture. If your filling looks runny, try chilling it longer before serving. Toppings can take your cheesecake bars to the next level. Add a dollop of whipped cream on each piece for a creamy touch. A sprinkle of ground cinnamon adds warmth and spice. For a fun twist, place a cinnamon stick next to the whipped cream. You could also drizzle caramel sauce over the top for extra sweetness. These small touches create a beautiful presentation and enhance the overall flavor. {{image_2}} You can change the flavor of these cheesecake bars easily. Try using chocolate graham crackers for the crust. This adds a nice twist. You can also swap pumpkin puree for sweet potato puree. This gives a slightly different taste while keeping it creamy. For a citrus touch, add orange zest to the filling. The zest brightens the flavors and adds a fresh scent. You might also want to try different spices like nutmeg or ginger for a unique kick. Each of these changes makes the bars fun and new. If you need a gluten-free version, it’s simple to make. Use gluten-free graham crackers or almond flour for the crust. Just mix the flour with the melted butter as usual. The filling is naturally gluten-free, so no changes are needed there. Always check labels to ensure all ingredients are gluten-free. This way, everyone can enjoy these tasty bars without worry. These bars are great for any season. For fall, keep the pumpkin spice theme. In winter, use peppermint extract instead of vanilla. This gives a festive holiday flavor. For spring, try lemon juice and zest in the filling. This makes it light and refreshing. In summer, consider fresh berries mixed into the cream cheese filling. Each seasonal change keeps the recipe exciting and fun for gatherings. Enjoying these bars can become a seasonal tradition! To keep your cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. If you used a pan, cover it with plastic wrap. The bars will stay good for about five days. For longer storage, you can freeze these bars. First, cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. These cheesecake bars are best served cold. If you want them slightly warmer, let them sit at room temperature for about 15 minutes before serving. Avoid using the microwave, as it can change the texture. Enjoy them at their best to savor every bite! Yes, you can use canned pumpkin puree. It saves time and adds great flavor. Just check the label for no added sugar or spices. This makes it a quick option for your cheesecake bars. These cheesecake bars last about 5 days in the fridge. Store them in an airtight container to keep them fresh. If you want to keep them longer, consider freezing them. Yes, you can swap coffee for other flavors. Try using cocoa powder for a chocolate twist. Alternatively, vanilla or almond extract can add a new taste. Just adjust the amount to match your preferred flavor. You learned about crafting delicious Pumpkin Spice Latte Cheesecake Bars. We covered key ingredients and helpful tips for perfecting your dessert. I shared variations to keep it fresh and exciting. Remember to store bars properly for long-lasting flavor. Creating these bars can bring warmth and joy to any gathering. Enjoy the process of making and sharing this treat. Your efforts will surely impress family and friends. Happy baking!

Pumpkin Spice Latte Cheesecake Bars No Bake

Indulge in the ultimate fall treat with these Pumpkin Spice Latte Cheesecake Bars! Creamy, flavorful, and easy to make, they combine the rich taste of pumpkin puree and the warmth of pumpkin spice, all atop a delicious graham cracker crust. Perfect for gatherings or a cozy night in, these irresistible bars will become your new favorite dessert. Click through to discover the full recipe and make your fall celebrations extra special!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup pumpkin puree

½ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin spice mix

½ cup heavy cream

1 tablespoon instant coffee granules (or espresso powder)

2 tablespoons hot water

Whipped cream, for topping

Ground cinnamon, for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are well coated, resembling wet sand. Press this mixture firmly into the bottom of a lined 9x9 inch baking pan. Refrigerate to set while preparing the filling.

    Make the Cheesecake Filling: In a bowl, whisk together the instant coffee granules and hot water until dissolved. Set aside to cool slightly.

      In another mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice mix. Beat with an electric mixer until smooth and creamy.

        Gradually add the dissolved coffee mixture to the cheesecake filling and mix until well incorporated.

          In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin cheesecake mixture until just combined.

            Assemble the Bars: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.

              Serve: Once set, lift the cheesecake bars out of the pan using the lining and cut into squares. Top with a dollop of whipped cream and sprinkle ground cinnamon for garnish before serving.

                Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 16

                  - Presentation Tips: For an added festive touch, serve the cheesecake bars on a wooden board and garnish each piece with a cinnamon stick alongside the whipped cream.