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To make these delicious bars, gather these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup pumpkin puree - ¾ cup sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon ginger - ¼ teaspoon cloves - ¼ cup brewed espresso or strong coffee (cooled) - Whipped cream for topping - Ground cinnamon, for garnish These ingredients work together to create a rich, creamy dessert. The pumpkin puree adds moisture and flavor. The spices bring warmth and depth, making each bite feel like fall. If you don’t have some ingredients, don’t worry! You can try these swaps: - Use crushed cookies instead of graham crackers for the crust. - Swap the cream cheese for a plant-based cream cheese if you want a vegan option. - For a sugar-free version, use a sugar alternative in both the crust and filling. - If you can’t find espresso, strong brewed coffee works well too. These substitutions keep the essence of the bars while fitting your needs. Want to take your cheesecake bars up a notch? Here are some fun ideas: - Drizzle caramel sauce on top for added sweetness. - Add chocolate chips to the filling for a treat. - Sprinkle chopped nuts for some crunch. - Top with a dollop of whipped cream and a dusting of cinnamon. These toppings can make your bars look even more inviting and special. Enjoy experimenting! Start by preheating your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until everything is combined. Press this mixture evenly into the bottom of the pan to create a sturdy crust. Bake for 8-10 minutes until it turns lightly golden. Once done, take it out and let it cool completely. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer until it is smooth. Then, add in 1 cup of pumpkin puree, ¾ cup of sugar, and 2 large eggs. Don't forget to include 1 teaspoon of vanilla extract and the spices: 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ginger, and ¼ teaspoon of cloves. Mix this until it’s well combined. Gradually pour in ¼ cup of brewed espresso, cooled, and mix until everything is blended smoothly. Pour the pumpkin cheesecake filling over the cooled crust in the pan. Use a spatula to smooth the top. Bake for 40-45 minutes, until the edges set and the center has a slight jiggle. Once baked, remove it from the oven and let it cool at room temperature. For the best taste, refrigerate it for at least 4 hours or overnight. When ready to serve, cut into squares. Top each bar with whipped cream and a sprinkle of ground cinnamon to add a nice touch. Enjoy your delicious treat! To achieve a creamy texture, use softened cream cheese. Cold cream cheese leads to lumps. Beat it well until smooth before adding other ingredients. This step is key for a silky cheesecake. Taste your batter before baking. You can adjust the sweetness to your liking. If you want more spice, add extra cinnamon or nutmeg. Remember, flavors deepen as they bake. Do not overmix the batter after adding eggs. This can lead to cracks. Also, avoid opening the oven door while baking. Let the cheesecake cool slowly to prevent sinking. Follow these tips, and you will enjoy delicious bars! {{image_2}} You can easily add a twist to your bars. Drizzle chocolate or caramel sauce on top. After you pour the cheesecake filling into the crust, create swirls. Use a knife or a toothpick to mix gently. This adds rich flavor and looks fancy. It makes every bite extra special. Want to make these bars gluten-free? Simply swap regular graham crackers for gluten-free ones. Many brands offer great options now. You can find them in stores or online. The taste and texture will still be fantastic. You won’t miss the gluten at all. To make these bars vegan, use plant-based cream cheese. Look for brands that are creamy and smooth. Replace eggs with flax eggs or applesauce. For the crust, make sure your graham crackers are vegan. This way, everyone can enjoy this tasty treat. You still get the pumpkin spice flavor without any animal products. To keep your pumpkin spice latte cheesecake bars fresh, store them in the fridge. Place them in an airtight container. This helps keep them moist and tasty. Avoid stacking the bars to prevent squishing. Make sure to cover them well with plastic wrap if you do not have a container. You can freeze these cheesecake bars if you want to save some for later. First, cut the bars into squares. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. This will help keep them fresh for up to three months. When ready to enjoy, thaw them in the fridge overnight. These delicious bars last about five days in the fridge. For the best taste, eat them within the first three days. Always check for any off smells or signs of spoilage before serving. Enjoy these delightful treats while they are fresh for the best flavor! Pumpkin cheesecake focuses on the creamy pumpkin flavor. It is smooth and rich. Pumpkin spice latte cheesecake adds coffee flavors. It combines pumpkin puree with espresso. You get a warm spice mix, too. This includes cinnamon, nutmeg, and cloves. The latte version has a bolder taste. It gives you a cozy, café-like experience in dessert form. Yes, you can make these bars ahead of time. They actually taste better after chilling. I suggest making them a day before you plan to serve. After baking, let them cool. Chill them in the fridge for at least four hours. For best taste, leave them overnight. This allows the flavors to blend and develop. To check if your cheesecake is done, look at the edges. They should be set and firm. The center can still have a slight jiggle. This means it is not overbaked. If it looks too wobbly, give it more baking time. Keep a close eye during the last minutes. Once done, let it cool fully. This helps it set nicely before you chill it. These Pumpkin Spice Latte Cheesecake Bars are a treat worth making. You learned about essential ingredients, easy substitutes, and toppings that can enhance the flavor. The step-by-step instructions help you create a creamy texture and avoid common mistakes. You can explore tasty variations too, like adding chocolate or making them vegan. Store them properly to enjoy later. Now, you can impress others with this delicious dessert. Happy baking!

Pumpkin Spice Latte Cheesecake Bars

Indulge in the ultimate fall treat with these Pumpkin Spice Latte Cheesecake Bars! Combining creamy pumpkin cheesecake with a buttery graham cracker crust, these delightful bars are perfect for any gathering. With warming spices and a hint of espresso, they’re sure to impress your guests. Ready to add a seasonal twist to your dessert menu? Click through to explore the full recipe and savor every bite!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1 cup pumpkin puree

¾ cup sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon cloves

¼ cup brewed espresso or strong coffee (cooled)

Whipped cream for topping

Ground cinnamon, for garnish

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until combined.

      Press the graham cracker mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 8-10 minutes until lightly golden, then remove from the oven and let cool.

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

          Add the pumpkin puree, ¾ cup sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves, and mix until well incorporated.

            Gradually mix in the cooled espresso until fully blended into the cheesecake mixture.

              Pour the pumpkin cheesecake filling over the cooled crust and smooth the top with a spatula.

                Bake in the preheated oven for 40-45 minutes until the edges are set and a slight jiggle remains in the center.

                  Remove from the oven and allow to cool at room temperature, then refrigerate for at least 4 hours or overnight for best results.

                    Once chilled, cut into squares and top each bar with whipped cream and a sprinkle of ground cinnamon before serving.

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