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
- 1.5 cups crushed graham crackers
- 6 tablespoons butter , melted
Instructions
-
1
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.
-
2
Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
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3
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.
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4
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.
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5
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.
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6
Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.
Nutrition Facts
Per serving
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