Chocolate Pumpkin Cheesecake Bars
Servings: 16
Print Recipe
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.