Pumpkin Spice Latte Cheesecake Bars Recipe

There’s something undeniably comforting about the flavors of fall. The crisp air, the rustling leaves, and the aroma of warm spices make autumn a season worth savoring. And what better way to celebrate this cozy time of year than with a dessert that combines two of the season’s most beloved flavors: pumpkin and coffee?

Enter the Pumpkin Spice Latte Cheesecake Bars—a treat that brings the creamy richness of cheesecake together with the warm, spicy notes of pumpkin and the subtle, invigorating hint of espresso. Perfect for a cozy evening at home, a gathering with friends, or a festive holiday celebration, these bars are designed to capture the essence of fall in every bite. Inspired by the iconic pumpkin spice latte, this recipe transforms the seasonal drink into a decadent dessert that’s both indulgent and shareable.

These cheesecake bars are not only visually stunning with their golden pumpkin swirls and dustings of spice, but they also deliver the perfect balance of creamy texture and sweet spice. Whether you’re a long-time pumpkin spice fan or trying this flavor for the first time, these bars promise a mouthwatering experience that will have everyone reaching for seconds.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ teaspoon ground cinnamon

• 6 tablespoons unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 16 ounces cream cheese, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup pumpkin puree

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 2 tablespoons strong brewed espresso, cooled

For the Topping (Optional):

• Whipped cream

• Ground cinnamon for sprinkling

Directions

1. Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C). Properly preheating the oven is essential for even baking, ensuring that the crust sets nicely and the cheesecake filling cooks uniformly. While the oven warms up, line a 9×9-inch baking pan with parchment paper. Be sure to leave a slight overhang on two opposite sides of the pan—this will make lifting the bars out much easier once they are baked and chilled. Lightly grease the bottom and sides of the pan with butter or nonstick spray to prevent sticking and make cleanup a breeze. Taking a few extra minutes here ensures your bars will come out perfectly intact and visually appealing.

2. Make the Crust

In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. The cinnamon adds a subtle warmth that complements the pumpkin and coffee flavors in the cheesecake filling. Stir in the melted butter, using a fork or spatula, until the mixture takes on a texture similar to wet sand. This consistency is key—it should be moist enough to hold together when pressed but not overly greasy.

Once the mixture is ready, evenly press it into the bottom of your prepared pan using the back of a spoon or a flat-bottomed measuring cup. Make sure the layer is compact and smooth to create a solid foundation for the cheesecake. Bake the crust in the preheated oven for 8–10 minutes, or until it turns lightly golden and aromatic. Baking the crust first ensures that it won’t become soggy when the cheesecake filling is added. Once baked, remove it from the oven and allow it to cool while you prepare the filling.

3. Prepare the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar, mixing thoroughly after each addition to ensure the filling is perfectly smooth without lumps. Add the eggs one at a time, incorporating each fully before adding the next, followed by the vanilla extract, which enhances the overall flavor.

Next, fold in the pumpkin puree along with the warm spices: cinnamon, nutmeg, and ginger. These spices are essential—they provide the signature autumn flavor that makes this dessert so comforting. Finally, stir in the cooled brewed espresso. This small amount of coffee deepens the flavor and balances the sweetness of the cheesecake without overpowering the pumpkin. Mix everything on low speed until the filling is fully combined, smooth, and velvety. Scrape down the sides of the bowl as needed to ensure even distribution of all ingredients.

4. Assemble the Bars

Pour the prepared cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula. For a visually stunning presentation, you can create a swirl effect: drop small spoonfuls of extra pumpkin puree on top and gently swirl with a knife or skewer. This technique not only enhances the visual appeal of the bars but also adds concentrated pockets of pumpkin flavor in every bite. Smooth the edges carefully to maintain a clean look.

5. Bake the Cheesecake Bars

Place the pan in the preheated oven and bake for 35–40 minutes. The edges should be set and slightly firm, while the center should retain a gentle jiggle when the pan is moved. Overbaking can lead to cracks or a dry, dense texture, so it’s important to monitor the bars closely during the last 5–10 minutes of baking. Once done, remove the pan from the oven and let it cool completely at room temperature. This gradual cooling helps prevent cracking and allows the flavors to meld beautifully.

6. Chill and Serve

After the bars have cooled, refrigerate them for at least 2 hours to fully set the cheesecake. For the best texture and flavor, chilling overnight is ideal. Use the parchment paper overhang to carefully lift the bars out of the pan. Place on a cutting board and cut into even squares with a sharp knife. For clean, professional-looking slices, wipe the knife between cuts with a warm, damp cloth. Chilling ensures the bars hold their shape and makes slicing easier.

7. Optional Topping

Before serving, top each cheesecake bar with a dollop of whipped cream and a light sprinkle of cinnamon to enhance both flavor and presentation. These bars are delightful served chilled but can also be enjoyed at room temperature for a softer, creamier texture. They pair beautifully with a cup of coffee or tea, making them a perfect treat for a cozy afternoon or a festive gathering. The whipped cream adds a touch of decadence while the cinnamon reinforces the signature fall spice profile.

Tips for the Best Pumpkin Spice Latte Cheesecake Bars

1. Use Fresh Pumpkin Puree – If possible, use homemade pumpkin puree for a fresher, richer flavor. Canned pumpkin works well, but avoid pumpkin pie filling as it contains added sugar and spices that can alter the flavor.

2. Room Temperature Ingredients – Ensure the cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth, lump-free cheesecake filling.

3. Prevent Cracking – Avoid cracking by not overbaking and allowing the bars to cool gradually. Baking in a water bath is optional but can further prevent cracks for a perfectly smooth surface.

4. Customize the Swirl – Add extra pumpkin puree or a cinnamon sugar mixture to create beautiful swirls. This not only looks appealing but also intensifies the seasonal flavor.

5. Espresso Tips – For a bolder coffee flavor, you can increase the espresso slightly, but be careful not to overpower the pumpkin spice notes. A mild, brewed espresso works best.

6. Storage – Store bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

7. Serving Ideas – These bars pair wonderfully with a warm mug of coffee or tea. For an extra indulgent treat, drizzle with caramel sauce or chocolate before serving.

Why You’ll Love This Recipe

There’s a reason pumpkin spice has become synonymous with fall—it evokes warmth, comfort, and a sense of seasonal nostalgia. These Pumpkin Spice Latte Cheesecake Bars take all the best elements of a classic pumpkin spice latte—the sweetness, the spice, and the subtle coffee undertones—and transform them into a dessert that’s perfect for sharing.

Unlike traditional pumpkin pies, these bars are portable, easy to cut, and perfect for gifting to friends, family, or coworkers. They also allow for creativity in presentation, whether you want a rustic homemade look or a more polished, swirled design. Each bite offers a creamy, spiced cheesecake experience with a delicate crust that provides the perfect balance of texture and flavor.

Creative Variations

1. Pumpkin Chocolate Swirl – Add a layer of chocolate ganache or chocolate chips to the filling for a pumpkin mocha twist.

2. Nut Toppings – Sprinkle chopped pecans or walnuts on top for added crunch and a nutty flavor.

3. Spice Adjustments – Feel free to experiment with clove, allspice, or cardamom to tailor the spice profile to your taste.

4. Mini Bars – Bake in a mini muffin tin for bite-sized treats perfect for parties or school lunches.

Pairing Ideas

• Beverages: Pair these bars with hot coffee, chai tea, or a warm apple cider to enhance the cozy fall experience.

• Ice Cream: A scoop of vanilla or caramel ice cream on top transforms these bars into a decadent dessert.

• Fruit Compote: Top with a light cranberry or apple compote for a fruity contrast to the creamy cheesecake.

Why This Recipe Is Shareable

The Pumpkin Spice Latte Cheesecake Bars are more than just a dessert—they’re a conversation starter. Their beautiful swirls, golden hue, and inviting aroma make them perfect for social media posts, potlucks, and holiday gatherings. Their approachable recipe ensures that even novice bakers can achieve professional-looking results, making it a favorite to share with friends and family.

The combination of familiar flavors in a novel format ensures repeat requests from anyone who tastes them. The balance of pumpkin, coffee, and spices provides a comforting yet sophisticated flavor profile that appeals to both children and adults.

Frequently Asked Questions

Can I use a different type of crust?
Yes! While a graham cracker crust is classic, you can also use gingersnap cookies or digestive biscuits for a spicier, more aromatic base.

Can I make these bars ahead of time?
Absolutely. These bars taste even better after a day or two in the fridge as the flavors meld together. They are ideal for meal prep or holiday gatherings.

What if I don’t have espresso?
You can substitute strong brewed coffee, instant coffee granules, or even omit it for a more traditional pumpkin cheesecake flavor. The espresso adds depth but is not essential.

Can I double the recipe?
Yes, simply double all ingredients and bake in a larger pan, adjusting the baking time slightly. A 9×13-inch pan works well for larger batches.

Pumpkin Spice Latte Cheesecake Bars Recipe

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• Author: Michelle Davis
• Total Time: 2 hours 30 minutes (including chilling)
• Yield: 16 bars 1x

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Description

There’s something special about the flavors of fall—crisp air, colorful leaves, and the comforting aroma of warm spices. These Pumpkin Spice Latte Cheesecake Bars capture that seasonal magic in every bite. Combining the creamy richness of cheesecake with the cozy flavors of pumpkin and a hint of coffee, these bars are perfect for a quiet evening at home, a festive holiday gathering, or sharing with friends. Inspired by the beloved pumpkin spice latte, this dessert transforms the classic seasonal drink into an indulgent treat that’s easy to make and impossible to resist.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ teaspoon ground cinnamon

• 6 tablespoons unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 16 ounces cream cheese, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup pumpkin puree

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 2 tablespoons strong brewed espresso, cooled

For the Topping (Optional):

• Whipped cream

• Ground cinnamon for sprinkling

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Instructions

• Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. Lightly grease the pan with butter to prevent sticking.

• In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan and bake for 8–10 minutes until lightly golden. Allow to cool while preparing the filling.

• In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until incorporated. Add eggs one at a time, followed by vanilla extract. Fold in pumpkin puree and spices: cinnamon, nutmeg, and ginger. Finally, stir in cooled espresso until smooth and fully combined.

• Pour cheesecake filling over the cooled crust, spreading evenly. Optional: drop small spoonfuls of extra pumpkin puree on top and gently swirl with a knife for a decorative effect.

• Bake in the preheated oven for 35–40 minutes, or until edges are set and center slightly jiggles. Remove from oven and cool completely at room temperature.

• Refrigerate bars for at least 2 hours, or overnight for best results. Lift from pan using parchment overhang and cut into squares with a sharp knife. Wipe knife between cuts for clean edges.

• Optional: top each bar with whipped cream and a light sprinkle of cinnamon. Serve chilled or at room temperature.

Notes

• Ensure cream cheese and eggs are at room temperature for a smooth filling.

• Adjust spices to taste for a milder or stronger pumpkin flavor.

• Chilling overnight improves texture and makes slicing easier.

• Bars can be stored in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Michelle Davis