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Pumpkin Chocolate Cheesecake Bars Recipe

★★★★★

4.7 from 95 reviews
  • Author: Aiden
  • Total Time: 5 hours 10 minutes
  • Yield: 16 bars 1x

Description

These Pumpkin Chocolate Cheesecake Bars combine the rich, creamy texture of classic cheesecake with the warm spices of pumpkin pie and a decadent chocolate swirl. Perfect as a festive dessert for autumn gatherings or any time you crave a seasonal treat, these bars feature a crispy chocolate graham cracker crust topped with a luscious pumpkin cheesecake filling and marbled with melted semisweet chocolate for an irresistible finish.

Ingredients

Scale

Crust

  • 10 chocolate graham crackers (150 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)

Filling

  • 16 ounces cream cheese, completely softened to room temperature (454 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 cup canned pure pumpkin puree (244 grams)
  • 3 large eggs, at room temperature
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 4 ounces semisweet chocolate, chopped

Instructions

  1. Make the Crust: Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides to help with removal later. Spray the pan lightly with nonstick cooking spray to prevent sticking.
  2. Prepare Crust Mixture: Using a food processor, pulse the chocolate graham crackers until they become finely ground crumbs. Add the melted butter and pulse again until the crumbs are uniformly moistened.
  3. Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or similar tool to create an even layer. Bake the crust for about 10 minutes, or until fragrant, then place it on a cooling rack to cool completely. Keep the oven on at 350°F for the filling.
  4. Make the Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and pumpkin puree together at medium-high speed until smooth and creamy. Add eggs one at a time, beating each until fully incorporated.
  5. Add Dry Ingredients: Gently beat in the flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and sea salt until just combined. Avoid overmixing to maintain a smooth texture.
  6. Melt Chocolate: Place chopped semisweet chocolate into a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until chocolate is completely melted and smooth. Stir 1 cup of the cheesecake batter into the melted chocolate until well combined to create the chocolate swirl batter.
  7. Assemble Bars: Pour the pumpkin cheesecake batter evenly over the cooled crust in the pan.
  8. Swirl Chocolate: Drop dollops of the chocolate batter over the pumpkin layer. Use a butter knife to swirl the chocolate gently into the pumpkin batter for a marbled effect.
  9. Bake: Bake the cheesecake bars at 350°F for about 40 minutes, until the edges are slightly golden and the cheesecake is set but still has a slight jiggle in the center. Avoid overbaking to maintain creaminess.
  10. Cool and Chill: Remove from oven and place on a cooling rack to cool completely within the pan. Once cooled, cover the pan and refrigerate for at least 4 hours, preferably up to 2 days, until firm.
  11. Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Transfer to a cutting board and cut into squares before serving.

Notes

  • Make sure the cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Do not overbake the cheesecake bars; they should be set on the edges but slightly jiggly in the center for the best texture.
  • Use high-quality semisweet chocolate for the best flavor in the swirl.
  • The crust can be substituted with regular graham crackers if chocolate graham crackers are unavailable, though the flavor will be less chocolaty.
  • Bars can be stored covered in the refrigerator for up to 4 days or frozen for up to 1 month.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake bars, pumpkin dessert, chocolate swirl cheesecake, fall dessert, Halloween dessert, Thanksgiving dessert

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Find it online: https://tastyplatesspot.com/pumpkin-chocolate-cheesecake-bars-recipe/