Pumpkin Spice Latte Cheesecake Bars That Slice Clean
Pumpkin spice latte cheesecake bars are my answer to wanting the vibe of a PSL without juggling a latte and a fork: a buttery graham crust, a creamy cheesecake layer, and a pumpkin-espresso swirl in neat little squares.
Equipment
- 8-inch (20 cm) square metal baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cup (for pressing crust)
- Butter knife or skewer (for swirling)
- Wire rack
Ingredients
Crust
- 150 g graham cracker crumbs (about 1 1/2 cups)
- 25 g granulated sugar (about 2 Tbsp)
- 1/4 tsp fine salt
- 85 g unsalted butter melted (about 6 Tbsp)
Cheesecake batter
- 680 g full-fat brick cream cheese softened (24 oz)
- 150 g granulated sugar (about 3/4 cup)
- 50 g packed light brown sugar (about 1/4 cup)
- 115 g full-fat sour cream (about 1/2 cup)
- 1 tsp vanilla extract 5 ml
- 3 large eggs room temperature
Pumpkin-spice-latte swirl
- 170 g pumpkin purée not pumpkin pie filling (about 2/3 cup)
- 1 1/2 tsp pumpkin pie spice 4 g
- 1 tsp instant espresso powder 2 g
Optional topping
- 1/2 cup heavy cream cold (120 ml)
- 1–2 Tbsp powdered sugar 10–15 g
- 1 pinch pumpkin pie spice or cinnamon
Instructions
- Heat the oven to 160°C / 325°F. Line an 8-inch (20 cm) square metal pan with parchment so it hangs over two sides; lightly grease the parchment.
- Make the crust: In a bowl, stir together graham crumbs, sugar, and salt. Pour in the melted butter and mix until it looks like wet sand and holds together when squeezed.
- Press the crust mixture firmly into an even layer in the prepared pan. Use the bottom of a measuring cup to really pack it down.
- In a large bowl using a hand mixer (or stand mixer), beat the cream cheese with the granulated and brown sugar until completely smooth, scraping the bowl once or twice.
- Mix in the sour cream and vanilla just until blended.
- Add the eggs one at a time, mixing on low just until each disappears (avoid overbeating).
- Make the PSL swirl: Scoop out about 360 g (about 1 1/2 cups) of the cheesecake batter into a second bowl. Whisk in the pumpkin purée, pumpkin pie spice, and espresso powder until smooth.
- Layer and swirl: Spoon alternating dollops of plain batter and pumpkin-espresso batter over the crust. Use a butter knife or skewer to make a few gentle figure-eights, stopping while it still looks marbled.
- Bake 40–45 minutes, until the edges are set and slightly puffed and the center still has a small wobble.
- Cool on a rack to room temperature (about 1–2 hours), then refrigerate at least 6 hours, preferably overnight.
- Slice cleanly: Lift the bars out using the parchment handles. For sharp edges, run a long knife under hot water, wipe dry, slice, and repeat.
Nutrition
Calories: 320kcalCarbohydrates: 23gProtein: 6gFat: 23gSaturated Fat: 13gCholesterol: 95mgSodium: 220mgPotassium: 130mgFiber: 1gSugar: 16gVitamin A: 2100IUVitamin C: 1mgCalcium: 85mgIron: 1.1mg
Tried this recipe?Let us know how it was!
