Pumpkin Latte Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 1 teaspoon cinnamon - 16 oz cream cheese, softened - 1 cup canned pumpkin puree - 1 cup sugar - 2 large eggs - 1 tablespoon vanilla extract - 2 teaspoons pumpkin pie spice - 1 tablespoon brewed coffee, cooled - ½ teaspoon salt - ½ cup whipped cream - 1 teaspoon cocoa powder - Dark chocolate shavings (optional) The crust gives the bars a nice crunch. It uses graham cracker crumbs, melted butter, brown sugar, and cinnamon. This mix binds together and forms a great base. For the cheesecake filling, we use cream cheese and pumpkin puree. They create a rich and creamy texture. Sugar, eggs, vanilla, and pumpkin pie spice add sweetness and warmth. The brewed coffee brings out the pumpkin flavor. Finally, we top the bars with whipped cream for a fluffy finish. A sprinkle of cocoa powder adds a nice touch. Dark chocolate shavings are a fun option if you like a little extra chocolate. With these ingredients, you can create a tasty fall treat. - Preheat the oven to 350°F (175°C). - In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of cinnamon. - Press the mixture firmly into the base of a 9x9-inch baking pan. - In a large bowl, beat 16 oz of softened cream cheese until it is smooth. - Add 1 cup of canned pumpkin puree, 1 cup of sugar, 2 large eggs, 1 tablespoon of vanilla extract, 2 teaspoons of pumpkin pie spice, 1 tablespoon of cooled brewed coffee, and ½ teaspoon of salt. - Mix all the ingredients until you have a smooth filling. - Pour the creamy filling over the cooled crust. - Bake in the oven for 30-35 minutes. The edges should be set, and the center should jiggle slightly. - Let the bars cool completely in the pan on a wire rack. After that, refrigerate for at least 4 hours. Cooling and chilling are key for this dessert. After baking, let the bars cool completely in the pan. This helps the texture set well. I recommend chilling them in the fridge for at least four hours. If you can wait overnight, do it! The longer they chill, the creamier they become. When mixing the cheesecake filling, keep your mixer on low speed. This way, you avoid too much air in the batter. Air bubbles can make the bars too puffy and less smooth. If you need a gluten-free option, use gluten-free graham crackers for the crust. They work just as well and keep the yummy flavor. For a healthier choice, consider using alternative sweeteners like honey or maple syrup. Both will add a unique twist to the taste. These bars pair perfectly with a warm cup of coffee or tea. The spicy notes in the bars complement your drink well. You can also add toppings to enhance the flavor. Try a dollop of whipped cream, a sprinkle of cocoa powder, or dark chocolate shavings. Each adds a delightful touch to your dessert. {{image_2}} You can make your Pumpkin Latte Cheesecake Bars even more fun. Try adding a drizzle of chocolate or caramel on top. This will give a sweet touch that pairs well with the creamy filling. You can also sprinkle some nuts for a crunch. If you want to change the spices, consider adding nutmeg or ginger. These spices can bring new warmth to your bars. They add a cozy vibe that makes these treats perfect for fall. Need a vegan option? You can swap the cream cheese with a dairy-free cream cheese. There are many good brands available that taste great. For the eggs, use flaxseed meal or chia seeds mixed with water. This keeps your bars creamy and delicious without any animal products. You can also reduce sugar by using a natural sweetener like maple syrup. This keeps the bars sweet without the extra calories. Incorporating seasonal flavors can make your bars even more special. For fall, try adding bits of apple or pecans. These flavors blend well with pumpkin and add a nice texture. For winter, think about topping with peppermint or even eggnog flavors. You can sprinkle crushed peppermint candies on top for a festive touch. This keeps your dessert fresh and exciting throughout the year. To keep your leftover bars fresh, store them in the refrigerator. Place them in an airtight container. This keeps them moist and tasty. If you want to save them for longer, freezing is a great option. Wrap each bar in plastic wrap. Then, put them in a freezer-safe bag. They will stay good for up to three months in the freezer. In the fridge, these cheesecake bars last about five days. Always check for signs that they may have gone bad. If you see any mold or if they smell funny, it’s best to throw them out. Fresh bars should smell sweet and pumpkin-spiced. If you want to enjoy your chilled bars warm, there are easy ways to soften them. Let them sit at room temperature for about 15 minutes. This helps them become creamy again. When reheating, use the microwave. Heat them for just a few seconds, checking often. Avoid sogginess by not using high heat. Enjoy them warm or cold, both are delightful! These bars stay fresh for about five days in the refrigerator. Store them in an airtight container to keep them moist. If you notice any changes in smell or texture, it’s best to toss them out. Yes, you can make these bars a day or two ahead of your event. They taste even better after chilling overnight. Just make sure to cover them well to keep them fresh. This way, you can enjoy your time with guests instead of being stuck in the kitchen. If you don’t have pumpkin puree, you can use butternut squash puree or sweet potato puree. Both options add a rich, sweet flavor. Just ensure they are smooth and unsweetened for the best results. You can also combine these with a bit of cinnamon for extra spice. In this blog post, I shared how to make delicious Pumpkin Latte Cheesecake Bars. We covered all the ingredients for the crust, filling, and toppings. I explained each step for creating these tasty treats, along with tips for perfect texture and variations to try. Remember, cooling is key for the best outcome. Don’t hesitate to get creative with flavors or substitutes. Enjoy making these bars at home—they’re sure to impress!$

Indulge in the creamy goodness of Pumpkin Latte Cheesecake Bars! This delicious dessert combines the flavors of pumpkin, coffee, and spice with a buttery graham cracker crust. Perfect for fall gatherings or a cozy night in, these bars are easy to make and sure to impress. Follow our simple recipe and treat yourself today! Click to discover how to create these tasty treats! #PumpkinLatte #CheesecakeBars #FallDesserts #BakingJoy

Print Recipe Pin Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 teaspoon cinnamon

For the cheesecake filling:

16 oz cream cheese, softened

1 cup canned pumpkin puree

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 teaspoons pumpkin pie spice

1 tablespoon brewed coffee, cooled

½ teaspoon salt

For the topping:

½ cup whipped cream

1 teaspoon cocoa powder

Dark chocolate shavings (optional)

Instructions

Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon until they resemble wet sand. Press this mixture firmly into the bottom of the prepared baking pan to form the crust.

Bake the crust in the preheated oven for 10 minutes until slightly golden. Remove and let cool while preparing the cheesecake filling.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.

Add the pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, brewed coffee, and salt. Mix until everything is well combined and smooth.

Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.

Bake for an additional 30-35 minutes or until the edges are set, and the center is slightly jiggly but not liquid. It will firm up as it cools.

Remove from the oven and let it cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight for the best texture.

Once chilled, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares or bars.

Before serving, top with whipped cream, a sprinkle of cocoa powder, and dark chocolate shavings for added flair.

Prep Time: 20 mins | Total Time: 5 hours (includes chilling) | Servings: 12 bars