Chocolate Pumpkin Cheesecake Bars

Chocolate. Pumpkin. Cheesecake.  You really can’t ask for more.  Creamy cheesecake flavored with pumpkin and marbled with chocolate with a chocolate cookie crust.  This is heaven in your mouth.  It’s the perfect thing for those holiday pot lucks and parties that are coming up, so if you’re not already pulling out the baking pan, then file this one away to pull out later.

You might think that because it’s cheesecake that it’s difficult, but it’s not at all.  Using a food processor simplifies things even more.  The hardest part of the whole operation is waiting the 2 hours it takes to cool so you can slice it.   It’s easy to make the marbled swirls too, just drop the melted chocolate into the pumpkin mixture by the spoonful.  Then using a sharp knife swirl the chocolate into the cheesecake.  Be sure to push the knife slightly downward into the pumpkin to make sure the swirls go all the way through.

Seriously, make this.  You’ll love it.

Chocolate Pumpkin Cheesecake Bars
makes 16 bars
For the Crust:
20 chocolate wafer cookies (about half a 9 ounce package)
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted
For the Filling:
2 packages bar cream cheese, 8 ounces each
1 cup sugar
1 cup canned 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 the bottom and sides of an 8 inch square baking pan with aluminum foil, leaving an overhang on all sides.  Be careful not to tear the aluminum foil.  
Set aside.
In a food processor blend cookies with sugar until finely ground; add butter and pulse until moistened.  Transfer to the baking pan and press gently into the bottom.  Bake 12-15 minutes, until slightly firm.  Set aside to cool.
Place cream cheese in food processor and blend until smooth.  Add sugar, pumpkin puree, eggs, flour, spice, and salt.  Process until combined.  Set aside.  
Place chocolate in a medium-sized microwave safe bowl.  Microwave at 30 second intervals, stirring in between, until melted.  Add 1 cup of the pumpkin mixture to the chocolate and stir until combined.  Set aside. 
Pour remaining pumpkin mixture into prepared pan.  Drop spoonfuls of the chocolate/pumpkin mixture onto pumpkin mixture in the pan.  Swirl with a sharp knife.  
Bake until cheesecake is set, but jiggles slightly when shaken, about 40 to 50 minutes.  
Cool in pan.  Cover, chill until firm, at least 2 hours, and up to 2 days.  Using overhang, remove cheesecake from pan.  Cut into 16 bars.  
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  1. Jessica says

    Wow this looks fantastic and delicious. I may have to try the recipe on my next day at home when I have some time to bake. Pumpkin and cheesecake together can't be beat. Nice pictures too! Thanks for sharing.

  2. Seattle Tall Poppy says

    Found your blog thanks to Tastespotting. Wow! Your photo is better than the one on Martha Stewart's website. Bravo! Can't wait to make these.


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