Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes Pumpkin Spice Latte Bars 3.9 (8) 8 Reviews 2 Photos 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. Submitted by Stasty Cook Updated on February 18, 2022 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 40 mins Additional Time: 3 hrs 30 mins Total Time: 4 hrs 30 mins Servings: 16 Yield: 1 8-inch baking pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Crust: 1 ½ cups crushed graham crackers 6 tablespoons butter, melted Latte Layer: 1 (8 ounce) package cream cheese, softened 1 egg, lightly beaten ¼ cup white sugar ½ teaspoon espresso powder ½ teaspoon vanilla extract Pumpkin Layer: 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. I Made It Print 52 home cooks made it! Nutrition Facts (per serving) 206 Calories 16g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 206 % Daily Value * Total Fat 16g 20% Saturated Fat 9g 46% Cholesterol 64mg 21% Sodium 188mg 8% Total Carbohydrate 14g 5% Dietary Fiber 1g 2% Total Sugars 9g Protein 4g 7% Vitamin C 0mg 0% Calcium 32mg 2% Iron 1mg 5% Potassium 71mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.