Chocolate-Pumpkin Cheesecake Bars Recipe

Introduction

These Chocolate-Pumpkin Cheesecake Bars offer a perfect balance of rich chocolate and creamy pumpkin cheesecake, making them an irresistible seasonal treat. Easy to prepare and delightful to share, they’re great for any occasion.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup dark chocolate chips
• 1 teaspoon pumpkin spice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Step 2: Combine the graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a mixing bowl, beat together the softened cream cheese, pumpkin puree, sugar, and pumpkin spice until the mixture is smooth and well combined.
4. Step 4: Pour the pumpkin cheesecake mixture evenly over the graham cracker crust.
5. Step 5: Melt the dark chocolate chips gently, then drizzle the melted chocolate over the pumpkin layer.
6. Step 6: Bake for 25-30 minutes, or until the cheesecake bars are set. Allow them to cool completely before slicing into bars.

Tips & Variations

• For a nuttier crust, add 1/4 cup finely chopped nuts to the graham cracker mixture.
• Use white chocolate chips for a sweeter, creamier drizzle instead of dark chocolate.
• Chill the bars in the refrigerator for an hour before slicing to help them hold their shape better.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months, thawing in the refrigerator before serving. To reheat, warm briefly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option that maintains the creamy texture and flavor of the bars.

What if I don’t have pumpkin spice on hand?

You can substitute with a mix of ground cinnamon, nutmeg, and cloves to replicate pumpkin spice flavor. About 3/4 teaspoon cinnamon plus 1/4 teaspoon each of nutmeg and cloves works well.

Chocolate-Pumpkin Cheesecake Bars Recipe

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4.9 from 72 reviews

These Chocolate-Pumpkin Cheesecake Bars are a perfect blend of rich chocolate and seasonal pumpkin flavors, layered over a buttery graham cracker crust. They offer a creamy, decadent treat ideal for fall gatherings or whenever you crave a festive dessert with a twist.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 1/4 cup melted butter

Filling

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon pumpkin spice

Topping

• 1/2 cup dark chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking and for easy removal later.
2. Prepare Crust: In a bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
3. Make Filling: In a mixing bowl, beat the softened cream cheese until smooth, then add in the pumpkin puree, sugar, and pumpkin spice. Mix thoroughly until the batter is creamy and uniform.
4. Assemble Bars: Pour the pumpkin cheesecake mixture over the graham cracker crust and spread it out evenly.
5. Add Chocolate Topping: Melt the dark chocolate chips carefully using a microwave or double boiler, then drizzle the melted chocolate over the top of the pumpkin mixture.
6. Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the cheesecake bars are set but not browned.
7. Cool and Serve: Allow the bars to cool completely before slicing into squares for serving. This helps the cheesecake set perfectly.

Notes

• Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
• You can substitute pumpkin spice with a mix of cinnamon, nutmeg, and cloves if desired.
• For an extra indulgent touch, add chocolate chunks inside the pumpkin mixture.
• Store leftovers in the refrigerator and consume within 3-4 days for freshness.

Keywords: chocolate pumpkin cheesecake, pumpkin bars, cheesecake bars, fall dessert, chocolate drizzle dessert