Pumpkin Chocolate Cheesecake Bars

Pumpkin?  Check.  Cheesecake? Check.  Chocolate?  Check.

Allow me to introduce you to the perfect dessert for this time of year.

The pumpkin chocolate cheesecake bar aka a little bit of perfection.

Not only are these straightforward to put together (albeit a little time consuming), they are one of the best Fall desserts I have ever made.  These will probably be making a comeback at my Thanksgiving dinner this year.  Yes, they make my official “Thanksgiving Meal” cut, which is a pretty big deal.

I changed the recipe a bit to suit my own selfish needs. I made a chocolate version of the crust, and I decided to add a chocolate drizzle on top.  I bet you could add some nuts, too, which would be pretty good as well.

I hope you make this.  You will not be disappointed.

Pumpkin Chocolate Cheesecake Bars

Servings: 24 bars

Ingredients:

For the crust:

1 and 1/4 cups chocolate graham cracker crumbs***I pulsed mine in a food processor until fine

1/4 cup sugar

1/3 cup melted unsalted butter

For the filling:

2 8-ounce packages cream cheese, softened

1 and 3/4 cups sugar

3 large eggs

1 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla

1/4 teaspoon salt

6 ounces (half a bag) of semisweet chocolate chips

2 tablespoons unsalted butter

1 and 1/4 cups sour cream

1/4 sugar

Instructions:

1. For the crust: Pre-heat the oven to 325 degrees.  Lightly grease a 13x9x2-inch baking pan.

2. In a large bowl, stir the together the graham cracker crumbs and sugar.

3. Add the melted butter; mix well.

4. Press the crumb mixture evenly into the bottom of the prepared pan.

5. For the filling: In a large mixing bowl. beat the cream cheese and the 1 and 3/4 cups sugar with an electric mixer on medium speed until combined.

6. Add the eggs, one at a time, beating on low speed after each addition until just combined.

7. Stir in pumpkin, pumpkin pie spice, vanilla, and salt.

8. Transfer 1 and 1/4 cups of the filling to another medium bowl.  Set both bowls aside.

9. In a small saucepan, heat and stir the chocolate and butter over low heat until smooth.

10. Stir the melted chocolate mixture into the 1 and 1/4 cups filling.

11.  carefully spread the chocolate filling over the graham cracker crust and bake for 15 minutes.

12. Carefully pour the remaining pumpkin filling over the baked chocolate layer, spreading evenly.

13.  Bake for 40 t0 45 minutes more or until mixture is slightly puffed around eggs and just set in the center. Let stand in pan on a wire rack for 30 minutes.

14.  Meanwhile, in a small bowl, stir together the sour cream and 1/4 cup sugar.  Cover; let stand at room temperature while cooling.

15. Gently spread the sour cream mixture over the partially cooled baked mixture; cool completely.

16.  Cover and chill at least 4 hours.

Adapted from: Better Homes and Gardens: The Ultimate Cookie Book.

October 10, 2010 - 8:01 am

KeepItSweet - these look like a perfect addition to a dinner party i’m planning!

October 11, 2010 - 7:49 am

Monica - You are right. This has all of the required elements: pumpkin, cheesecake, and chocolate. Yum. These will be on my dessert buffet at my party next weekend. A perfect seasonal dessert. Thank you!

October 11, 2010 - 8:52 am

Lauren at KeepItSweet - for the crust, is it 1/3 of a cup of melted butter?

October 11, 2010 - 9:40 am

Shanon Lacy - Hey Lauren!

Ooopss..I made a boo-boo. That’s what happens when you have a million things going through your head at all times. :)

Yes, it’s definitely 1/3 cup of butter. Thanks for catching that for me.

October 12, 2010 - 12:28 pm

Megan - Just made these last night and they were delicious!!! I wish I would have remembered to drizzle them in a little chocolate to make them look a little prettier! I will next time! Thank you!

October 12, 2010 - 2:20 pm

natalie (the sweets life) - just bookmarked these–they sound and look fabulous!

November 20, 2010 - 1:52 pm

Pumpkin Chocolate Cheesecake Bars « Keep It Sweet - [...] saw Sharon’s recipe on the Curvy Carrot about a month ago and new right away I had to make it myself.  There were [...]

February 1, 2011 - 11:39 am

ChocolateCentral - Chocolate and pumpkin together?! Wow, definitely will be a new adventure for me. I love both pumpkin and everyone who knows me can attest to how much I worship chocolate. Hmm, I’ll have to try this recipe, but can’t be sure if I’ll like it. I’ll let you know.

February 9, 2011 - 9:24 pm

Black and White and Loving Vanilla Bean « Keep It Sweet - [...] Adapted from this recipe which was adapted from The Curvy Carrot [...]

February 25, 2011 - 3:53 pm

» Black and White and Loving Vanilla Bean Keep It Sweet - [...] Adapted from this recipe which was adapted from The Curvy Carrot [...]

February 25, 2011 - 6:34 pm

» Pumpkin Chocolate Cheesecake Bars Keep It Sweet - [...] saw Sharon’s recipe on the Curvy Carrot about a month ago and new right away I had to make it myself.  There were a [...]

November 23, 2011 - 12:08 pm

Ivy - What’s pumpkin spice and where can I find it? – Thanks! :)

November 23, 2011 - 1:34 pm

srlacy - Hi Ivy-

You can find it in the spice aisle of most grocery stores.

November 21, 2012 - 8:34 am

Chocolate Home Made Holiday Ideas | My Chocolate Peaces - [...] I enjoy chocolate. Pumpkin is there, but the combination of all three? It could be good. The Pumpkin Chocolate Cheesecake bars by the Curvy Carrot sure look [...]

December 26, 2013 - 4:16 pm

Pumpkin Chocolate Cheesecake Bars | Keep It Sweet Desserts - [...] saw Shanon’s recipe on the Curvy Carrot about a month ago and new right away I had to make it myself.  There were a [...]

December 30, 2013 - 7:54 am

Black and White and Loving Vanilla Bean | Keep It Sweet Desserts - [...] Adapted from this recipe which was adapted from The Curvy Carrot [...]

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