No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Chocolate-Pumpkin Cheesecake Bars

To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Chocolate-Pumpkin Cheesecake Bars

Source: Everyday Food, November 2006

Ingredients

For the Crust

  • 20 chocolate wafer cookies (half a 9-ounce package)
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

For the Filling

  • 2 packages bar cream cheese (8 ounces each)
  • 1 cup sugar
  • 1 cup canned solid-pack pumpkin puree
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon salt
  • 4 ounces semisweet chocolate, chopped

Directions

  1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

  2. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.

  3. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.

  4. Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.

  5. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.

  6. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.

  7. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Reviews (18)

  • CathyGodfrey 5 Dec, 2010

    I made these bars with a graham cracker crust. They were delicious!! Next time I may mix only 1/2 cup of pumplin mixture into the melted chocolate, so that I get a more chocolaty flavor in the swirls.

  • nikki8110 25 Oct, 2010

    can sweet potatoes be used instead of pumpkin?

  • vegangirl80 21 Oct, 2010

    could you use only egg whites instead of the whole egg? I usually don't buy whole eggs. ONly carton egg whites

  • larue 19 Oct, 2010

    I read the recipe and had no problem understanding it. It reads perfect;y.
    There are no type o"s

  • larue 19 Oct, 2010

    I read the recipe and had no problem understanding it. It reads perfect;y.
    There are no type o"s

  • whitebunny808 2 Nov, 2009

    Awesome Recipe. Thick, Decadent, Highly Pumpkin Flavored Bars. I agree with other comments, the part where you mix the chocolate into the "pumpkin mixture" in step 4 is kind of confusing. It should be re-worded to avoid confusion. Luckily I noticed it and the bars came out great.

  • JamieKC 29 Oct, 2009

    Delicious and rich. I made the crust with chocolate graham crackers since I couldn't find chocolate wafer cookies. It turned out great.

  • moulinroux 13 Oct, 2009

    To the comment below - the instruction reads "Add 1 cup pumpkin mixture" - they mean 1 cup of the sugar/pumpkin/egg/flour mixture is to be added to the melted chocolate. Then later you add the remaining mix into the pan, then dollop the chocolate/pumpkin mix into it. I was confused too!

  • CookieChic 12 Jun, 2009

    There appears to be a typo in the recipe. It says 1 cup pumpkin in the ingredients. The instructions say to add pumpkin puree to the cream cheese mixture and also to add 1 cup pumpkin to the chocolate. How much total pumpkin do you need? How much pumpkin goes with the cream cheese and how much with the chocolate?

  • wunderland 20 Feb, 2009

    i make these at Christmas and they're always a hit with everyone! they are so easy to make. because they are so rich, i opt to make them with a graham cracker crust instead of the chocolate wafer.

  • criminy 13 Jan, 2009

    wonderful! will make again. I also froze the left over pumpkin and used it later with good result.

  • adiaznampa 11 Nov, 2008

    These were a big hit, my family loved them. I used a stand mixer for the filling and it worked fine. Also I made sure that the cream cheese was really soft.

    To ulqinake; you need to use one cup from a can of pumpkin puree. I recommend a big can. The left overs can be frozen and used later for other recipes. I also freeze the pumpkin in one cup increments, in ziploc sandwich bags. They thaw fast.

  • adiaznampa 11 Nov, 2008

    These were a big hit, my family loved them. I used a stand mixer for the filling and it worked fine. Also I made sure that the cream cheese was really soft.

    To ulqinake; you need to use one cup from a can of pumpkin puree. I recommend a big can. The left overs can be frozen and used later for other recipes. I also freeze the pumpkin in one cup increments, in ziploc sandwich bags. They thaw fast.

  • ulqinake 1 Nov, 2008

    Where is says 1 can of pumpkin puree, what size it that exactly? We have so many can sizes at our store, not sure which size I should use?

  • EWjunk 30 Sep, 2008

    I brought these to small group and everyone loved them - even the picky-eater guy who initially said he didn't like pumpkin. He ate two and all the girls wanted the recipe. The chocolate wafers can be hard to find or expensive. I often substitute vanilla wafers or grahams with a tablespoon or so of dutch process cocoa. I also just used a mixer for the filling, and I used all the batter - not sure why you would need to leave any out.

  • GigiGool 28 Apr, 2008

    Did not care for these. Not a lot of flavor, in my opinion. I have better pumpkin bar recipes. Also, if you try it, make filling with hand or stand mixer. Food processor did not work great; lumps of cream cheese were below the blade and hard to mix.

  • nutsaboutcookin 24 Mar, 2008

    Made for Easter and were a big hit. Daughter loves cheesecake and I don't make it because there is too much. This was just right amount. She and my guests loved it. I'm not a huge cheesecake fan but these were very good. And easy to prepare.

  • Izzy92 24 Nov, 2007

    I baked these for thanksgiving dinner and they turned out great! They definitely go perfectly with whipped cream. The only thing is there's a lot of extra chocolate batter left over after swirling some into the pan. You don't have to use a food processor for all of it either, a mixer works fine for everything other than grinding the cookies. I'd say it was a success though, and a very rich way to end dinner!

Related Topics