Pumpkin Spice Latte Bars

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, ensuring there is an overhang on at least two sides for easy removal. (5 minutes)

In a medium bowl, combine the crushed graham crackers and melted butter. Mix well until evenly moistened. Press the mixture firmly into the bottom of the prepared baking pan to create a compact crust. (10 minutes)

In a large bowl, beat the first 8 ounces of softened cream cheese with an electric mixer until smooth and creamy. Add the first lightly beaten egg, 1/4 cup of granulated sugar, espresso powder, and 1/2 teaspoon of vanilla extract. Continue to beat until the mixture is well blended and smooth. Pour this latte cheesecake layer evenly over the prepared graham cracker crust and smooth the surface with a spatula. (10 minutes)

In a separate large bowl, beat the remaining 8 ounces of softened cream cheese until smooth and creamy. Add the pumpkin puree, the second lightly beaten egg, the remaining 1/4 cup of granulated sugar, pumpkin pie spice, the remaining 1/2 teaspoon of vanilla extract, and ground cinnamon. Beat until all ingredients are thoroughly combined and the mixture is smooth. Gently pour this pumpkin cheesecake layer over the latte cheesecake layer, spreading it evenly with a spatula. (10 minutes)

Bake in the preheated oven for 40 to 45 minutes, or until the center is just set. The edges should be slightly golden, and the center should have a slight jiggle but not be liquid. (45 minutes)

Remove the pan from the oven and let the bars cool at room temperature for about 30 minutes. After cooling, cover the pan loosely with aluminum foil and refrigerate for at least 3 to 4 hours, or preferably overnight, to allow the bars to firm up completely. (240 minutes)

Once the bars are firm, lift them out of the pan using the parchment paper overhang. Place them on a cutting board and use a hot, wet knife to cut them into bars. Rinse the knife between each cut for clean edges. (10 minutes)