When a certain combination of herbs or spices is called for in many different recipes.
Pumpkin Spice Latte Bars
You can amp up the cloves and ginger for a sharper flavor, or the cinnamon, for a softer, cozier spice.
Recipe Summary Pumpkin Spice Latte Bars
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 | Pumpkin Pie Spice
1 ½ cups crushed graham crackers
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 egg, lightly beaten
¼ cup white sugar
½ teaspoon espresso powder
½ teaspoon vanilla extract
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.
Info | Pumpkin Pie Spice
prep:
20 mins
cook:
40 mins
additional:
3 hrs 30 mins
total:
4 hrs 30 mins
Servings:
16
Yield:
1 8-inch baking pan
