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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - ½ cup granulated sugar - 1 teaspoon vanilla extract - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons pumpkin spice mix - ½ cup strong brewed coffee, cooled - 1 tablespoon cornstarch - Pinch of salt - Whipped cream and ground cinnamon for topping To make these Pumpkin Spice Latte Cheesecake Bars, you need a few key ingredients. First, I recommend using high-quality pumpkin puree. It gives the bars a rich flavor. You can use canned puree or make your own by roasting fresh pumpkins. Next, let's talk about coffee. A strong brewed coffee works best for this recipe. It adds depth to the cheesecake. You can use espresso or any coffee you prefer, but ensure it’s strong. The graham cracker crumbs form a crunchy base. You can crush whole crackers or buy pre-made crumbs. Just make sure they are finely ground for a smooth crust. When it comes to the cream cheese, use full-fat for a creamy texture. Softened cream cheese blends better and helps avoid lumps. For optional toppings, I suggest whipped cream and ground cinnamon. They add a lovely finish to each bar. A dollop of whipped cream makes it extra special, while cinnamon brings out the spices in the cheesecake. With these ingredients, you will create a delightful treat that captures the essence of fall. Enjoy the process, and remember, each ingredient plays a vital role in the final flavor! 1. Prepping the oven and baking pan Start by preheating your oven to 350°F (175°C). This ensures a good bake. Next, line a 9x9 inch baking pan with parchment paper for easy removal later. 2. Making the graham cracker crust In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until the crumbs are fully coated and crumbly. Press this mixture firmly into the bottom of your prepared pan. This crust will hold the cheesecake bars together. 3. Preparing the cheesecake filling In a large mixing bowl, beat 1 cup of softened cream cheese until smooth. Gradually add ½ cup of granulated sugar, mixing until creamy. Then, stir in 1 teaspoon of vanilla extract and 1 cup of pumpkin puree. Next, add 2 large eggs, 2 teaspoons of pumpkin spice mix, ½ cup of cooled brewed coffee, 1 tablespoon of cornstarch, and a pinch of salt. Beat until everything is well combined and smooth. 4. Baking and cooling instructions Pour the cheesecake filling over the crust and spread it evenly. Bake in the preheated oven for 30-35 minutes. The edges should set, but the center will have a slight jiggle. Once done, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 30 minutes. This helps prevent cracks. 5. Final chilling before serving After cooling, refrigerate the bars for at least 3 hours. This allows them to set completely. Once chilled, cut into bars. Serve with whipped cream and a sprinkle of ground cinnamon for a delightful touch. Enjoy making these creamy, pumpkin spice latte cheesecake bars! How to avoid cracking in cheesecake To stop cracks, always cool your cheesecake slowly. After baking, turn off the oven and crack the door. Let the bars cool for 30 minutes inside. This helps keep them nice and smooth. Checking doneness of cheesecake bars To know if your cheesecake is done, look at the edges. They should be set, while the center has a slight jiggle. This means they are ready to cool down. Tips for ensuring smooth filling For a creamy filling, mix the cream cheese until it's very smooth. Add ingredients slowly and mix well. Be sure to add the eggs one at a time. This keeps air bubbles from forming, making your filling nice and smooth. Presentation ideas For a beautiful plate, top your bars with whipped cream. Add a sprinkle of ground cinnamon for flavor and style. You can serve them on a colorful plate to make them pop. Pairing with beverages These cheesecake bars go great with a cup of strong coffee. The coffee flavor matches the bars well. You can also enjoy them with hot cocoa for a cozy treat. {{image_2}} You can easily change the flavor of your cheesecake bars. Try adding chocolate chips or a drizzle of caramel on top. These extra flavors make each bite exciting. You can also mix in nuts like pecans or walnuts for added crunch. If you want to switch up the spices, use cinnamon or nutmeg instead of pumpkin spice. You can even create a chai spice blend for a unique twist. The options are endless, so feel free to get creative! If you need a gluten-free version, use gluten-free graham crackers for the crust. They work just as well and taste great. For a dairy-free option, swap the cream cheese with a dairy-free alternative. Brands like Tofutti or Kite Hill make good choices. These changes will help you enjoy this treat without worry. You can still have fun with flavors while meeting your dietary needs. To keep your pumpkin spice latte cheesecake bars fresh, store them in the fridge. Place them in an airtight container. They will last about five days in the fridge. If you want to save some for later, you can freeze them. Cut the bars into pieces and wrap each one in plastic wrap. Then, put them in a freezer-safe bag. These bars can stay good for up to three months in the freezer. Just remember to label and date the bags. This helps you know when to enjoy them again! When you want to eat your cheesecake bars again, you do not need to heat them. They taste great cold! If you prefer to warm them up, do so gently. You can microwave them for about 10-15 seconds. Be careful not to overheat them. This can make the texture change. Serve the bars with fresh whipped cream and a sprinkle of ground cinnamon for a cozy touch. Enjoy your treat! Yes, you can make these bars a day ahead. Chill them well after baking. This helps the flavors blend and improves the texture. Just slice and serve when ready! Pumpkin spice mixes great with many treats. Think about chocolate chip cookies or apple pie. Donuts with pumpkin spice are a hit too. Pairing these with coffee or hot cocoa makes them perfect! You can find pumpkin spice at most grocery stores. Look in the baking aisle. If you want to make your own, use cinnamon, nutmeg, ginger, and allspice. Mix them in equal parts for a fresh blend. Absolutely! Using flavored coffee adds a fun twist. Try hazelnut or vanilla coffee for extra taste. Just make sure it’s strong enough to keep the flavor bold. This blog post covered making delicious cheesecake bars from start to finish. We talked about the key ingredients, steps for preparation, and tips to prevent cracking. You learned about variations like adding chocolate and how to serve these treats with coffee or hot cocoa. In conclusion, I hope you feel ready to make your own pumpkin cheesecake bars with confidence. Enjoy the process and share your tasty results!

Pumpkin Spice Latte Cheesecake Bars

Indulge in the delicious flavors of fall with these Pumpkin Spice Latte Cheesecake Bars! Made with a buttery graham cracker crust and a creamy pumpkin spice filling, these delightful bars are perfect for any occasion. With just a few easy steps, you'll have a dessert that combines the best of pumpkin spice and coffee. Click through to explore the full recipe and treat yourself and your loved ones to this seasonal delight!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1 cup pumpkin puree

2 large eggs

2 teaspoons pumpkin spice mix

½ cup strong brewed coffee, cooled

1 tablespoon cornstarch

Pinch of salt

Whipped cream and ground cinnamon for topping

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium bowl, mix graham cracker crumbs and melted butter until crumbly. Press the mixture firmly into the bottom of a lined 9x9 inch baking pan to form the crust.

      In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to mix until creamy.

        Stir in the vanilla extract, pumpkin puree, eggs, pumpkin spice mix, brewed coffee, cornstarch, and a pinch of salt. Beat until the mixture is well combined and smooth.

          Pour the cheesecake filling over the prepared crust and spread it evenly.

            Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.

              Turn off the oven, crack the door open, and let the cheesecake bars cool in the oven for about 30 minutes. This will help prevent cracking.

                Once cooled, refrigerate for at least 3 hours, or until completely chilled and set.

                  Cut into bars and serve topped with a dollop of whipped cream and a sprinkle of ground cinnamon.

                    Prep Time: 20 minutes | Total Time: 4 hours | Servings: 12 bars