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To make these Pumpkin Spice Latte Cheesecake Bars, you need the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup pumpkin puree - 1 cup powdered sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger, and cloves) - ½ cup brewed espresso or strong coffee, cooled These ingredients create a creamy filling with a rich pumpkin flavor and a tasty crust. You will need some basic tools to prepare these bars: - 8x8 inch baking dish - Parchment paper - Mixing bowls - Electric mixer - Spatula - Measuring cups and spoons Having the right tools makes the process easy and fun. To make your bars even more special, consider these toppings: - Whipped cream (for topping) - Ground cinnamon (for garnish) You can add a drizzle of caramel or chocolate sauce for extra flavor. Each option adds a unique touch to the bars. First, preheat your oven to 350°F (175°C). Grab an 8x8 inch baking dish. Line it with parchment paper. Let some paper hang over the edges. This helps you lift the bars out later. Next, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter in a bowl. Mix until it looks like wet sand. Press this mixture firmly into the bottom of your baking dish. It should form an even layer. Bake the crust for 10 minutes. Once done, take it out and let it cool. In a large bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix it until smooth and creamy. Add in 1 cup of pumpkin puree, 1 cup of powdered sugar, and 2 large eggs. Then, pour in 1 teaspoon of vanilla extract and 1 teaspoon of the pumpkin spice blend. This blend has cinnamon, nutmeg, ginger, and cloves. Finally, add ½ cup of cooled brewed espresso or strong coffee. Mix everything until well blended and creamy. Pour the cheesecake filling over the cooled crust in the baking dish. Use a spatula to spread it out evenly. Bake in the preheated oven for 25-30 minutes. The filling should set, and the edges will turn golden. The center may jiggle a bit, which is just fine. Once baked, remove the cheesecake bars from the oven. Let them cool at room temperature for about 1 hour. After that, refrigerate them for at least 2-3 hours. This helps the bars firm up. When fully chilled, lift them out using the parchment paper. Cut into squares, top with whipped cream, and sprinkle some ground cinnamon before serving. Enjoy! To make the crust, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Press this mixture firmly into your baking dish. This helps create a solid base. Bake it for 10 minutes at 350°F. This step makes the crust crisp and tasty. For a smooth filling, beat 2 cups of softened cream cheese first. Next, add 1 cup of pumpkin puree and 1 cup of powdered sugar. Mix in 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin spice blend. Finally, pour in ½ cup of cooled espresso. Blend until creamy and well mixed. This ensures your cheesecake bars are rich and delicious. After baking, let your bars cool at room temperature. Chill them in the fridge for at least 2-3 hours. This helps them set well. When ready to serve, lift the bars using the parchment paper. Cut them into squares for easy serving. Top each square with whipped cream and a sprinkle of ground cinnamon. This adds flavor and makes them look festive! {{image_2}} You can change the flavor of these cheesecake bars easily. Try using chocolate instead of pumpkin. Just swap pumpkin puree with melted chocolate. You can also use different spices. For example, use peppermint or almond extract for a fresh twist. Another fun option is to add caramel or fruit puree. Think about using raspberry or blueberry for a fruity kick. Each version offers a new taste experience. If you need a gluten-free crust, use gluten-free graham crackers. You can also use almond flour mixed with melted butter. This keeps the crust yummy while being safe for gluten-free diets. Just make sure the other ingredients are also gluten-free. This way, everyone can enjoy these cheesecake bars without worry. To make these bars vegan, swap out cream cheese for a vegan version. Products made from cashews or tofu work great. Use coconut cream in place of eggs. You can also use maple syrup instead of powdered sugar for sweetness. Finally, ensure that the coffee is vegan-friendly. These swaps keep the bars tasty while being plant-based. Enjoy this delicious treat while staying true to your diet! To keep your pumpkin spice latte cheesecake bars fresh, store them in the fridge. Use an airtight container to avoid drying out. Place parchment paper between layers if stacking. This helps keep the bars from sticking together. You can freeze these cheesecake bars for later. First, let them cool completely. Then, wrap each bar in plastic wrap. Place them in a freezer-safe bag or container. When ready to eat, thaw them in the fridge overnight. This keeps the texture creamy and tasty. These cheesecake bars last about 5 days in the fridge. Serve them chilled for a refreshing treat. Add a dollop of whipped cream on top for a lovely finish. A sprinkle of ground cinnamon adds extra flavor. Enjoy them as a festive dessert or a sweet snack! Yes, you can make these cheesecake bars ahead of time. They taste even better after chilling. Just prepare them, cool them, and store them in the fridge. I suggest making them a day before your event. This way, the flavors have time to blend and develop. If you don't have espresso, strong coffee works well. You can also use decaf coffee if you want to avoid caffeine. Another option is to use a coffee substitute, like chicory root. Just make sure it’s strong enough to give a rich flavor. Your cheesecake bars are done when the edges are slightly golden. The center may jiggle a bit, and that’s okay. It will firm up as it cools. To be sure, you can insert a toothpick in the center. If it comes out clean, the bars are ready. In this blog post, we explored how to make delicious cheesecake bars. We covered key ingredients, essential tools, and fun topping ideas. I provided a clear step-by-step guide for preparation and baking. Tips helped ensure a perfect crust and creamy filling. We even discussed tasty variations and storage methods. These cheesecake bars are simple yet rewarding. They make a great treat for any occasion. You can customize them however you like. Enjoy baking and sharing these delightful treats with friends and family!

Pumpkin Spice Latte Cheesecake Bars

Indulge in the ultimate fall treat with these Pumpkin Spice Latte Cheesecake Bars! Combining creamy pumpkin cheesecake flavors with a delicious graham cracker crust, this dessert is perfect for any autumn gathering. Ready in just a few hours, these bars are easy to make and a delightful twist on your favorite latte. Click through to discover the full recipe and impress your friends and family this season!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup pumpkin puree

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger, and cloves)

½ cup brewed espresso or strong coffee, cooled

Whipped cream (for topping)

Ground cinnamon (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, letting some hang over the edges for easy removal later.

    Prepare Crust: In a mixing bowl, combine graham cracker crumbs and melted butter until well blended. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.

      Make Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add pumpkin puree, powdered sugar, eggs, vanilla extract, pumpkin spice blend, and cooled espresso. Mix until all ingredients are well incorporated and the mixture is creamy.

        Combine and Pour: Pour the cheesecake filling over the cooled crust in the baking dish. Spread it out evenly with a spatula.

          Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the edges just start to turn golden. The center may still jiggle slightly, which is okay.

            Cool: Remove the cheesecake bars from the oven and let them cool at room temperature for about 1 hour. Then, refrigerate for at least 2-3 hours, or until fully chilled and firm.

              Cut and Serve: Once chilled, use the parchment paper to lift the cheesecake out of the dish. Cut into squares. Top each bar with whipped cream and a sprinkle of ground cinnamon before serving.

                Prep Time: 20 minutes | Total Time: 4 hours | Servings: 16 bars