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To make delicious pumpkin latte cheesecake bars, gather these ingredients: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 16 oz cream cheese, softened - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar - 3 large eggs - 2 teaspoons vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup brewed coffee (cooled) You can swap ingredients based on what you have: - Use almond flour instead of graham cracker crumbs for a gluten-free base. - Coconut oil can replace unsalted butter for a dairy-free option. - For cream cheese, try a dairy-free cream cheese alternative. - Maple syrup can replace granulated sugar for a natural sweetener. - Any nut milk can work well if you want a lighter version. Choosing the right pumpkin puree is key to great flavor. Here are my tips: - Look for pure, canned pumpkin without added spices or sugar. - Check for a deep orange color, which means it’s ripe and ready. - If using fresh pumpkin, pick small sugar or pie pumpkins for the best taste. - Always check the can for a good seal to ensure freshness. - Smell the puree. It should have a sweet, earthy scent without any off-notes. These tips help you get the best out of your pumpkin puree, making your bars truly delightful. Start by preheating your oven to 325°F (160°C). Grab an 8x8-inch baking pan and line it with parchment paper. Make sure to leave some paper hanging over the edges. This will help you lift the bars out later. In a medium bowl, mix together 1 cup of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 2 tablespoons of brown sugar. Stir until the crumbs look like wet sand. Press this crumb mix evenly into the bottom of your pan. Bake it for 10 minutes, then set it aside to cool slightly. In a large bowl, beat 16 ounces of softened cream cheese until it’s nice and smooth. Gradually add in 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Mix well until combined. Next, add in 1 cup of pumpkin puree, 3 large eggs, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mix until everything is smooth and creamy. Slowly pour in 1 cup of cooled brewed coffee while mixing. This gives the filling a rich flavor. Pour the creamy pumpkin cheesecake mix over the cooled crust. Spread it out evenly. Bake the bars for 35-40 minutes. You want the edges to set while the center remains slightly jiggly. Remember, they will firm up as they cool. After baking, let the bars cool at room temperature for about 1 hour. Then, put them in the fridge for at least 4 hours, or until they are fully chilled. When chilled, use the parchment paper to lift the cheesecake out of the pan. Cut it into bars and enjoy! To get the best texture for your bars, mix your cream cheese well. Start with softened cream cheese and beat it until smooth. This step helps avoid lumps. When adding eggs, mix one at a time. This keeps the batter creamy. Pour in the cooled coffee slowly while mixing. This step adds moisture without making it too runny. One common mistake is not cooling the crust enough. Let it cool before adding the filling. If it's too warm, the filling can melt. Another mistake is overbaking. Keep an eye on the bars. They should have a slight jiggle in the center when done. Lastly, don't skip the chilling time. Refrigerate for at least four hours for set bars. For a beautiful presentation, dust the tops with powdered sugar. This adds a nice touch. Use a sharp knife for clean cuts. Serve each slice on a decorative plate. Add a dollop of whipped cream on the side. A sprinkle of cinnamon on top looks lovely too. These simple steps make your bars look as good as they taste. {{image_2}} You can make these bars gluten-free easily. Use gluten-free graham cracker crumbs instead of regular ones. Check the label to ensure they are truly gluten-free. This small swap keeps the crust tasty and crunchy. You can also use almond flour mixed with a bit of sugar and butter for a different twist. Want to mix things up? Add chocolate chips for a sweet surprise. You can also stir in some caramel sauce for a rich flavor. If you love spice, try adding a pinch of cloves or allspice. Each option gives your cheesecake bars a unique taste, making them fun for all. These pumpkin latte cheesecake bars shine at any event. For a cozy fall gathering, serve them with warm cider. At a holiday party, pair them with coffee or tea. For a birthday, add festive plates and colorful candles. You can even serve them at a picnic with fresh fruit. Every occasion can be special with these delightful bars! Store your Pumpkin Latte Cheesecake Bars in an airtight container. Place them in the fridge. They will stay fresh for up to five days. If you want them to last longer, freezing is an option. To freeze the bars, cut them into individual pieces first. Wrap each piece in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. They can last for up to three months in the freezer. When ready to enjoy, just thaw them in the fridge overnight. To reheat the bars, you can use the microwave. Heat them for about 15-20 seconds. Check to make sure they are warm, but not hot. This keeps the texture nice. You can also enjoy them cold straight from the fridge. Yes, you can use canned pumpkin. It saves time and is very convenient. Just make sure you choose 100% pure pumpkin. Avoid pumpkin pie filling, as it has added sugars and spices. Canned pumpkin gives you the same rich flavor and smooth texture. These cheesecake bars last about 5 days in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them later, you can freeze them. Just wrap each bar tightly in plastic wrap and put them in a freezer bag. They can last up to 3 months in the freezer. Great drinks to enjoy with these bars include coffee, chai tea, or spiced apple cider. A warm cup of coffee enhances the latte flavor in the dessert. Chai tea adds a nice spice that complements the pumpkin. Spiced apple cider brings a sweet, fruity note that balances the rich cheesecake. This post covered all you need to make amazing Pumpkin Latte Cheesecake Bars. We discussed the key ingredients and how to find the best ones. You learned step-by-step instructions to prepare the crust and filling. I shared tips for achieving the perfect texture and avoiding common mistakes. We also explored fun variations and storage methods for leftovers. Enjoy making these bars for your next event! You will impress your friends and family with your skills.

Pumpkin Latte Cheesecake Bars

Indulge in the rich flavors of fall with these Pumpkin Latte Cheesecake Bars! This delicious dessert combines creamy pumpkin, smooth cream cheese, and a hint of coffee for the perfect sweet treat. With simple steps and easy-to-find ingredients, you’ll impress your guests and satisfy your cravings. Click through to explore the full recipe and enjoy making these delightful bars today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

16 oz cream cheese, softened

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar

3 large eggs

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup brewed coffee (cooled)

Instructions
 

Preheat the oven to 325°F (160°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar. Mix until the crumbs are well coated and resemble wet sand.

      Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

        In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer.

          Gradually add the granulated sugar and 1/2 cup of brown sugar, mixing until fully integrated.

            Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until everything is well combined and smooth.

              Slowly pour in the cooled brewed coffee while mixing until you achieve a creamy batter.

                Pour the pumpkin cheesecake mixture over the cooled crust, spreading it evenly.

                  Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. The bars will firm up as they cool.

                    Once baked, remove from the oven and allow to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or until completely chilled.

                      Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into bars and serve.

                        Prep Time: 20 min | Total Time: 4 hr 30 min | Servings: 16

                          - Presentation Tips: Dust the tops of the bars with powdered sugar and serve each slice on a decorative plate with a dollop of whipped cream and a sprinkle of cinnamon.