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.

Ingredients

Scale

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