Chai Latte Pumpkin Cheesecake Bars Recipe
- Cook Time: 1 hour 15 minutes (plus 4 hours chilling time)
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 ounces cream cheese, softened to room temperature
- 3/4 cup granulated sugar (for filling)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 2 tablespoons heavy cream
Instructions
- Step 1: Oven and Pan Preparation. Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This will allow you to easily lift the bars out once they have cooled and set.
- Step 2: Create the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared baking pan using the bottom of a measuring cup. Bake for 10 minutes, then remove and let cool slightly while you prepare the filling.
- Step 3: Beat the Cream Cheese. In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar together using an electric mixer on medium speed. Mix until the texture is completely smooth and creamy, which usually takes about 2 to 3 minutes. Be sure to scrape down the sides of the bowl to ensure no lumps remain.
- Step 4: Incorporate Pumpkin and Chai Spices. Add the pumpkin puree, vanilla extract, and heavy cream to the cream cheese mixture. Mix until well combined. In a small bowl, whisk together the cinnamon, ginger, cardamom, cloves, and black pepper. Add these spices to the batter and mix again until the color is uniform and the fragrance is strong.
- Step 5: Add the Eggs. Turn the mixer to low speed and add the eggs one at a time. Mix just until each egg is incorporated. Over-beating the eggs can incorporate too much air, which may cause the cheesecake to puff up and then crack as it cools.
- Step 6: Bake the Cheesecake. Pour the pumpkin filling over the pre-baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door slightly ajar for 15 minutes to let the bars cool slowly.
- Step 7: Chill and Set. Remove the pan from the oven and let it cool completely to room temperature. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight. This chilling period is essential for the bars to firm up enough for clean slicing.