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.

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
3 hrs 30 mins
total:
4 hrs 30 mins
Servings:
16
Yield:
1 8-inch baking pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Latte Layer:
Pumpkin Layer:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

206 calories; protein 3.5g 7% DV; carbohydrates 13.9g 5% DV; fat 15.5g 24% DV; cholesterol 64.1mg 21% DV; sodium 188mg 8% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2017
Followed recipe exactly (with the exception of the espresso powder-didn't have) and mine did NOT look like the picture! It wasn't fluffy. Looked more like pumpkin pie. But it was a nice dessert not super sweet. I didn't think there was enough of the coffee flavor but it might be because I had to use instant coffee instead of espresso powder. I would make it again. Read More
(4)

Most helpful critical review

Rating: 3 stars
11/18/2017
I followed the recipe exactly but it turned out just Ok. The texture seems to be off and the flavors don't really compliment each other. I don't think I'll try again. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/05/2017
Followed recipe exactly (with the exception of the espresso powder-didn't have) and mine did NOT look like the picture! It wasn't fluffy. Looked more like pumpkin pie. But it was a nice dessert not super sweet. I didn't think there was enough of the coffee flavor but it might be because I had to use instant coffee instead of espresso powder. I would make it again. Read More
(4)
Rating: 2 stars
11/17/2017
Made exactly as printed. The cheesecake flavor was pronounced and so was the pumpkin flavor tasted like pumpkin cheesecake. But did NOT look like the photo; it was flat and only a little color variation between the 2 layers. Disappointing and won't be making again. Read More
Rating: 4 stars
11/22/2017
Overall a nice dessert for pumpkin and coffee lovers. Made as directed and will make again with tweaks. Will increase the sugar to 1/3 cup and taste test from there not quite sweet enough for my crew. I didn't have quite enough butter for the crust so it didn't hold together as it should have. My fault and an easy fix. This is definitely going in the family recipe file. Read More
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Rating: 3 stars
11/18/2017
I followed the recipe exactly but it turned out just Ok. The texture seems to be off and the flavors don't really compliment each other. I don't think I'll try again. Read More
Rating: 5 stars
11/30/2019
These were delicious I will make them again. I started with the cream cheese at room temp and pulled the pan from the oven when the center was still not fully set. The center set up in the pan as it cooled on the counter. I didn t have any issues with cracking. Read More
Rating: 5 stars
12/14/2017
Took these to a get together; everyone loved them. I will make them again. Read More
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Rating: 4 stars
03/27/2019
This was the first time I made this and with a few changes I will make again because the final product is quite good! SKIP WAX PAPER! (butter your 8x8 pan instead) Crust: Add 2 Tablespoons of granulated sugar to the graham crackers. (I baked mine for 10 minutes at 350 and allowed to cool before adding 1st layer) This is what I intend to try next time... For the Latte layer pour on top of cooled graham cracker crust then chill until firm... or put in the freezer to make this happen faster. Once it's firmed up pour in the pumpkin layer. Otherwise it seems unavoidable the flavors will mix. I preheated the oven to 350 then turned it to 290 and baked for 60 minutes turned the oven off and left the dessert in the oven to cool for a few hours... from past experience w/cheesecake this avoids the fast cook/cool and sunken/cracked or discolored cheesecake. After a few hours cooling in the oven... THEN I put in the fridge to chill. Read More