Pumpkin Spice Latte Cheesecake Bars

Experience the cozy flavors of fall with our Pumpkin Spice Latte Cheesecake Bars! This vegetarian treat features a buttery graham cracker crust layered with rich coffee cheesecake and a creamy pumpkin topping, perfect for any autumn gathering. With potential allergens including dairy, eggs, and gluten, these bars offer a delightful American twist on classic flavors.

These bars boast a harmonious blend of sweet pumpkin and robust coffee, making them versatile for dessert tables or coffee breaks. Packed with nutrients, they provide a satisfying treat without compromising on taste.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving.

Get ready to impress your guests with these Pumpkin Spice Latte Cheesecake Bars—your new favorite fall dessert awaits!

Recipe Collection: Dessert

Serving Size: 16

Cooking Time: 40 minutes

Overview

These Pumpkin Spice Latte Bars are a delightful fusion of coffee and pumpkin flavors, layered over a buttery graham cracker crust. Perfect for fall gatherings, these bars combine the richness of coffee cheesecake with the warmth of pumpkin spice, topped with a creamy pumpkin layer. Serve with whipped cream and a sprinkle of pumpkin pie spice for an extra touch of indulgence.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• Crust:
• 1.5 Cups crushed graham crackers
• 6 Tablespoons (tbsp) butter, melted
• Latte Layer:
• 8 Ounces (oz) cream cheese, softened
• 1 Large egg, whisked
• 0.25 Cups white sugar
• 0.5 Teaspoons (tsp) espresso powder
• 0.5 Teaspoons (tsp) vanilla extract
• Pumpkin Layer:
• 8 Ounces (oz) cream cheese, softened
• 0.5 Cups canned pumpkin, pureed
• 1 Large egg, whisked
• 0.25 Cups white sugar
• 1 Teaspoon (tsp) pumpkin pie spice
• 0.5 Teaspoon (tsp) vanilla extract
• 0.5 Teaspoon (tsp) ground cinnamon

Steps

1. Preheat the oven to 350°F (175°C). Line an 8-inch baking pan with parchment paper, leaving an overhang on both sides for easy removal.
2. In a bowl, mix the crushed graham crackers with melted butter. Press the mixture evenly over the bottom of the prepared baking pan to form the crust.
3. For the latte layer, beat 8 ounces of softened cream cheese in a bowl with an electric mixer until smooth. Add 1 whisked egg, 0.25 cups of sugar, espresso powder, and 0.5 teaspoons of vanilla extract. Beat until the mixture is well blended and smooth. Pour this layer over the graham cracker crust and smooth it with a spatula. Clean the beaters.
4. For the pumpkin layer, beat another 8 ounces of softened cream cheese in a separate bowl until smooth. Add pureed canned pumpkin, 1 whisked egg, 0.25 cups of sugar, pumpkin pie spice, 0.5 teaspoons of vanilla extract, and ground cinnamon. Beat until the mixture is well blended and smooth. Pour this pumpkin layer over the latte layer and smooth it with a spatula.
5. Bake in the preheated oven until the center is just set, about 40 to 45 minutes. Allow the bars to cool for about 30 minutes. Cover loosely with aluminum foil and refrigerate until firm, about 3 to 4 hours.
6. Once firm, lift the bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife for clean edges. Serve and enjoy!