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Chocolate Pumpkin Cheesecake Bars

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Servings: 16
Author: Amanda @ AFewShortCuts.com

Ingredients

For the Crust

  • 20 chocolate wafer cookies half a 9-ounce package
  • 4 tablespoons unsalted butter meltedFor the Filling
  • 2 packages bar cream cheese 8 ounces each
  • 1 cup sugar
  • 1 cup canned solid-pack pumpkin puree
  • 3 large egg
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon salt
  • 4 ounces semisweet chocolate chopped

Instructions

  • 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.

Notes

Gluten Free: You can use gluten free chocolate cookies, and rice flour in the filling to make this gluten free.