There is a chill in the air, and to be honest the coziness of having something tasty in the oven is just comforting. I love pumpkin desserts and this one is no exception. I love going through my stockpile and seeing what I have ingredients for and tossing something together that makes the family smile, and makes the house smell like a bakery.
These Chocolate Pumpkin Cheesecake Bars have a unique taste that is so amazing! The creamy pumpkin taste reminds me of a pumpkin pie, but the chocolate really makes it decadent! You have to try these.
Don’t forget to try these other pumpkin recipes too!
Chocolate Pumpkin Cheesecake Bars
For the Crust
- 20 chocolate wafer cookies (half a 9-ounce package)
- 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
- 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.
- In a food processor, blend cookies 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 about 10 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 with a knife. 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). Transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.
Gluten Free: You can use gluten free chocolate cookies, and rice flour in the filling to make this gluten free.
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Preheat the oven to 350 degrees F. Place the oreos, and melted butter in the food processor and pulse until crumbs. Press into a lined 8×8 baking dish and bake for 10 minutes.
In food processor mix 2- 8oz packages of cream cheese and one cup of pumpkin puree. Once mix blend in 1 cup of sugar, 3 eggs, and 3 tbsp of flour. Pulse until mixed.
In a small microwave safe bowl melt 1 cup of chocolate chips in the microwave. Start it at 30 seconds and stir. Continue until melted. Mix together 1 cup of the pumpkin cheese mix with the chocolate. Stir together and sit aside.
Pour pumpkin mix ontop of cookie crust.
Spoon chocolate mixture onto pumpkin mixture.
Use a knife to swirl.
Bake at 350 for Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.