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- 1 ½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - ½ cup sugar - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 2 teaspoons pumpkin pie spice - ½ cup brewed espresso, cooled - ½ cup heavy cream For these Pumpkin Spice Latte Cheesecake Bars, I love using a mix of flavors. The crust starts with graham cracker crumbs to give it a sweet and crunchy base. Adding cocoa powder makes it rich and chocolatey. I mix in sugar and melted butter for a perfect texture. The filling is the star of the show. Softened cream cheese blends with sugar to create a creamy base. Next, I add eggs one by one. This ensures they mix well. Then, I stir in pumpkin puree for that fall flavor. Vanilla extract and pumpkin pie spice add warmth. Brewed espresso gives a lovely coffee touch, while heavy cream adds richness. These ingredients come together to create a dessert that is rich, creamy, and bursting with flavor. Perfect for sharing at any gathering! 1. Preheat your oven to 350°F (175°C). 2. Line a 9x9-inch baking pan with parchment paper, leaving some overhang. 3. In a medium bowl, mix graham cracker crumbs, cocoa powder, and sugar. 4. Pour in melted butter, stirring until it resembles wet sand. 5. Press this mixture evenly into the bottom of the pan. 6. Bake the crust for 10 minutes. Let it cool while you make the filling. 1. In a large bowl, blend softened cream cheese and sugar until smooth. 2. Add eggs one at a time, mixing well after each addition. 3. Mix in pumpkin puree, vanilla extract, pumpkin pie spice, and cooled espresso. 4. Beat until everything is fully combined and smooth. 5. Gently fold in heavy cream until just combined. 6. Pour the filling over the cooled crust and spread it evenly. 1. Bake the filling for 30-35 minutes. The edges should be set, and the center should jiggle slightly. 2. Turn off the oven, crack the door, and let bars cool inside for 1 hour. 3. Transfer to the refrigerator to chill for at least 4 hours or overnight. 4. Once chilled, lift the cheesecake out using the parchment paper. 5. Cut into squares and serve. To get creamy cheesecake bars, cooling time is key. After baking, leave the bars in the oven for one hour. This gentle cooling helps set the filling. Chilling is equally important. Refrigerate the bars for at least four hours. Overnight chilling is best. This time allows flavors to meld and the texture to firm up. Serving suggestions can elevate your cheesecake bars. Dust them with powdered sugar for a sweet touch. A drizzle of caramel sauce adds richness. You can also sprinkle cinnamon on top for an extra kick. Balancing sweetness and spice is crucial. Taste your filling before baking. Add more pumpkin pie spice if you want a bolder flavor. Adjust sugar to match your taste. Choose the right baking pan for success. A 9x9-inch square pan works best for even baking. Line it with parchment paper for easy removal. For mixing, use a hand mixer or stand mixer. These tools ensure a smooth, creamy filling. A rubber spatula helps fold in the heavy cream without losing air. This keeps your cheesecake light and fluffy. {{image_2}} You can easily change the flavors of these bars. Adding chocolate chips brings a rich twist that pairs well with pumpkin. You can sprinkle in some caramel for a sweet surprise. If you want to try something different, use spices like nutmeg or ginger. These spices give a unique taste that makes your cheesecake bars stand out. For those avoiding gluten, use gluten-free graham crackers for the crust. You can also make a nut-based crust if you want. If you prefer vegan options, swap cream cheese with a plant-based version. Use flax eggs instead of regular eggs for the filling. These changes keep the bars delicious without losing flavor. You can change these bars to fit any holiday. For Christmas, add peppermint extract for a festive flavor. Top them with crushed candy canes for a fun look. For Thanksgiving, serve the bars with whipped cream and a sprinkle of cinnamon. These ideas make the bars perfect for any celebration. Store your pumpkin spice latte cheesecake bars in the fridge. Use an airtight container to keep them fresh. This helps maintain the creamy texture and rich flavor. If you plan to keep them longer, consider freezing them. Wrap each bar tightly in plastic wrap, then place them in a freezer bag. This prevents freezer burn and keeps them tasty. In the fridge, your cheesecake bars will last about five days. After this, they may not taste as good. Look for signs like an off smell or a change in texture. If the bars feel slimy or dry, it's best to toss them. To reheat, I suggest using the microwave. Heat each bar for about 10-15 seconds. This warms them without ruining the texture. You can also serve them cold, topped with whipped cream or a drizzle of caramel. This adds extra flavor and makes them even more delightful! For neat cuts, chill the bars well. Use a sharp knife. Wipe the knife with a damp cloth between cuts. This helps keep the edges clean. You can also score the bars lightly before cutting. This gives you a guide for even pieces. Present the bars on a platter. Dust with powdered sugar or drizzle with caramel for a nice look. Yes, you can make these cheesecake bars a day before serving. After baking and chilling, store them in the fridge. Keep them covered tightly with plastic wrap or foil. This keeps them fresh. If you want to store them longer, freeze the bars. Just wrap them well in plastic wrap and foil. They can last up to two months in the freezer. To adjust the sweetness, try using less sugar in the filling. You can also add a bit more pumpkin spice to balance the flavor. If you like it sweeter, add a bit more sugar or a sweetener of your choice. Just make sure to mix well after adding any substitutes. Taste the mixture before baking to get it just right. This blog post covered how to make delicious cheesecake bars. We explored the key ingredients for the crust and filling. I provided step-by-step instructions for preparation and baking. Tips on texture, flavors, and equipment helped you refine your skills. Variations and storage methods offered creative ideas for every occasion. Now, you have the tools to impress with your cheesecake bars. Enjoy making and sharing this treat!

Pumpkin Spice Latte Cheesecake Bars

Indulge in fall flavors with these Pumpkin Spice Latte Cheesecake Bars! This delicious dessert features a chocolatey graham cracker crust topped with a creamy pumpkin filling infused with rich espresso. Perfect for sharing at gatherings or enjoying on your own, these bars are a delightful twist on a seasonal favorite. Click through to discover the full recipe and get ready to impress your taste buds with this cozy treat!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

½ cup sugar

1/2 cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened

½ cup sugar

2 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

½ cup brewed espresso, cooled

½ cup heavy cream

Instructions
 

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

    In a medium bowl, combine the graham cracker crumbs, cocoa powder, and sugar. Pour in the melted butter and mix until the crumbs are well coated and the mixture resembles wet sand.

      Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove and let cool while preparing the filling.

        In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Mix in the eggs, one at a time, ensuring each is well incorporated before adding the next.

          Add the pumpkin puree, vanilla extract, pumpkin pie spice, and cooled espresso to the cream cheese mixture. Beat until fully combined and smooth.

            Gently fold in the heavy cream until the mixture is just combined. Pour the filling over the cooled crust and spread it out evenly.

              Bake the bars for 30-35 minutes, or until the edges are set and the center has slight jiggle but is not liquid. Turn off the oven, crack the door open, and let the bars cool in the oven for 1 hour.

                After cooling, transfer the pan to the refrigerator to chill for at least 4 hours or overnight for the best texture.

                  Once chilled, lift the cheesecake out using the overhanging parchment paper and cut into squares.

                    Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 16 bars

                      - Presentation Tips: Serve the cheesecake bars on a decorative platter, dusted with powdered sugar or a drizzle of caramel sauce for added sweetness. Garnish with a sprinkle of cinnamon for an extra touch!