Fold into cool whip gently, so that it stays fluffy.
Pumpkin Spice Latte Bars
Serve with whipped cream, if desired.
Recipe Summary Pumpkin Spice Latte Bars
This creamy treat has got it all - a layer of coffee cheesecake with a layer of pumpkin cheesecake and a buttery graham cracker crust. Serve with some whipped cream and a sprinkle of pumpkin pie spice.Ingredients | Pumpkin Pie Recipes With Cream Cheese
1 ½ cups crushed graham crackers
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 egg, lightly beaten
¼ cup white sugar
½ teaspoon espresso powder
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup canned pumpkin
1 egg, lightly beaten
¼ cup white sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.
Info | Pumpkin Pie Recipes With Cream Cheese
prep:
20 mins
cook:
40 mins
additional:
3 hrs 30 mins
total:
4 hrs 30 mins
Servings:
16
Yield:
1 8-inch baking pan
