Pumpkin Spice Latte Cheesecake Bars
Indulge in the ultimate fall dessert with these Pumpkin Spice Latte Cheesecake Bars. Each bite features a buttery graham cracker crust topped with creamy cheesecake infused with pumpkin puree and warm spices, all enhanced by a hint of espresso. Perfect for autumn gatherings or cozy nights in, this recipe transforms simple ingredients into a show-stopping treat that will leave everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp espresso powder
- Whipped cream (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter; press into an 8×8-inch baking dish to form the crust.
- Bake the crust for about 10 minutes until lightly golden; let cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until combined.
- Add pumpkin puree, eggs one at a time, cinnamon, nutmeg, and espresso powder; blend well.
- Pour filling over the cooled crust and spread evenly. Bake for 25-30 minutes until set but slightly jiggly in the center.
- Allow to cool at room temperature, then refrigerate for at least two hours before slicing.
Nutrition
- Serving Size: 1 bar (approximately 57g)
- Calories: 209
- Sugar: 10g
- Sodium: 155mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 57mg
Keywords: Swap pumpkin puree for sweet potato puree for a different flavor twist. Add chocolate chips or nuts for extra texture. Store leftovers in an airtight container in the fridge for up to five days.