Rating: 4 stars 3.8
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Gallery

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
Advertisement

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.

    Advertisement
  • 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; carbohydrates 13.9g; fat 15.5g; cholesterol 64.1mg; sodium 188mg. Full Nutrition
Advertisement