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Chocolate-Pumpkin Cheesecake Bars

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These rich, velvety cheesecake bars feature the flavors of fall.

  • Prep:
  • Total Time:
  • Yield: Makes 16

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.

Cook's Notes

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

Reviews Add a comment

  • 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.
    Reply
  • nikki8110
    25 OCT, 2010
    can sweet potatoes be used instead of pumpkin?
    Reply
  • 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
    Reply
  • larue
    19 OCT, 2010
    I read the recipe and had no problem understanding it. It reads perfect;y. There are no type o"s
    Reply
  • larue
    19 OCT, 2010
    I read the recipe and had no problem understanding it. It reads perfect;y. There are no type o"s
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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?
    Reply
  • 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.
    Reply