Chocolate-Pumpkin Cheesecake Bars

Rating: 3.61 stars
405 Ratings
  • 5 star values: 85
  • 4 star values: 153
  • 3 star values: 103
  • 2 star values: 51
  • 1 star values: 13

These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.

Everyday Food, November 2006

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
5 hrs
Yield:
Makes 16
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Ingredients

For the Crust
For the Filling

Directions

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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Reviews (18)

405 Ratings
  • 5 star values: 85
  • 4 star values: 153
  • 3 star values: 103
  • 2 star values: 51
  • 1 star values: 13
Martha Stewart Member
Rating: Unrated
12/05/2010
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.
Martha Stewart Member
Rating: Unrated
10/25/2010
can sweet potatoes be used instead of pumpkin?
Martha Stewart Member
Rating: Unrated
10/21/2010
could you use only egg whites instead of the whole egg? I usually don't buy whole eggs. ONly carton egg whites
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Martha Stewart Member
Rating: Unrated
10/19/2010
I read the recipe and had no problem understanding it. It reads perfect;y. There are no type o"s
Martha Stewart Member
Rating: Unrated
10/19/2010
I read the recipe and had no problem understanding it. It reads perfect;y. There are no type o"s
Martha Stewart Member
Rating: Unrated
11/02/2009
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.
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Martha Stewart Member
Rating: Unrated
10/29/2009
Delicious and rich. I made the crust with chocolate graham crackers since I couldn't find chocolate wafer cookies. It turned out great.
Martha Stewart Member
Rating: Unrated
10/13/2009
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!
Martha Stewart Member
Rating: Unrated
06/12/2009
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?
Martha Stewart Member
Rating: Unrated
02/20/2009
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.
Martha Stewart Member
Rating: Unrated
01/13/2009
wonderful! will make again. I also froze the left over pumpkin and used it later with good result.
Martha Stewart Member
Rating: Unrated
11/11/2008
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.
Martha Stewart Member
Rating: Unrated
11/11/2008
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.
Martha Stewart Member
Rating: Unrated
11/01/2008
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?
Martha Stewart Member
Rating: Unrated
09/30/2008
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.
Martha Stewart Member
Rating: Unrated
04/28/2008
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.
Martha Stewart Member
Rating: Unrated
03/24/2008
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.
Martha Stewart Member
Rating: Unrated
11/24/2007
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!
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