Pumpkin has the season covered. Matcha has the flavor most fall desserts are missing. Put them in the same pan and they make more sense than they have any right to.

These bars layer a bold matcha cheesecake against a warm pumpkin spice cheesecake, set on a buttery graham crust and swirled together before baking. Rich enough for a holiday table. Simple enough for a Tuesday.

Why Barista Grade Works Here

Cheesecake batter is heavy on cream, eggs, and sugar. It needs a matcha bold enough to still taste like matcha once it's baked, chilled, and sliced. Encha Barista Grade Matcha holds its color and character through the oven and the fridge, so the green stays vivid and the flavor stays present, not a faint suggestion under all that pumpkin spice.

Nutty. Toasted. Never bitter. That's Barista Grade.

What You'll Need

Makes 16 bars. About 6 hours including chilling.

For the Crust

• 2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of sea salt

For the Matcha Cheesecake Layer

• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp Encha Barista Grade Matcha

For the Pumpkin Spice Cheesecake Layer

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/3 cup brown sugar, packed
• 1 large egg
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

How to Make It

Step 1: Prep the crust

Preheat the oven to 325°F / 163°C. Line an 8 x 8 inch baking pan with parchment paper, leaving an overhang on two sides. Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly and evenly into the base of the pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the matcha layer

Beat the cream cheese until smooth. Add sugar and beat until combined. Add the eggs one at a time, then the vanilla. Sift in the Encha Barista Grade Matcha and beat until fully incorporated and evenly green. Sifting matters here. Skip it and you risk green flecks through an otherwise smooth batter.

Step 3: Make the pumpkin layer

In a separate bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, egg, pumpkin pie spice, and vanilla. Beat until smooth and fully combined.

Step 4: Layer and swirl

Pour the matcha batter over the cooled crust and spread evenly. Spoon the pumpkin batter over the top in large dollops. Use a knife or skewer to swirl the two batters together, working in wide strokes rather than small circles for the cleanest marble.

Step 5: Bake

Bake for 35 to 40 minutes, until the edges are set and the center holds a slight jiggle. Cool completely at room temperature, then refrigerate for at least 4 hours, ideally overnight.

Step 6: Slice and serve

Lift the bars from the pan using the parchment overhang. Slice into 16 squares with a clean, sharp knife, wiping the blade between cuts for the neatest lines.

A Few Tips Worth Knowing

Room temperature cream cheese matters. Cold cream cheese will not beat smooth, no matter how long you try.

Sift the matcha before it goes anywhere near the batter. It's the difference between a clean marble and a speckled one.

Do not overbake. The center should still hold a slight wobble when it comes out. It firms up completely in the fridge.

Wide swirls beat tight ones. A few confident strokes look better than a lot of small, careful ones.

The Bottom Line

This is the bake that proves Barista Grade belongs at the fall dessert table, not just in the morning latte. Bold, vibrant, and rich enough to hold its own against pumpkin spice at its most seasonal.

Make a batch. Watch it disappear before the coffee's even finished brewing.

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