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Chocolate Swirl Pumpkin Cheesecake Bars

Chocolate Swirl Pumpkin Cheesecake Bars

Chocolate Swirl Pumpkin Cheesecake Bars

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Chocolate Swirl Pumpkin Cheesecake Bars
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Course: Bars, Halloween, ThanksgivingDifficulty: Medium
Servings

16

bars
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A rich and decadent cheesecake bar with pumpkin cheesecake and chocolate cheesecake swirled together over a graham cracker crust.

Ingredients

  • For the crust:
  • 1-1/2 cups graham cracker crumbs, about 9 whole crackers or 1 full sleeve

  • 1/3 cup granulated sugar

  • 6 tablespoons unsalted butter, melted

  • For the Filling:
  • 16 ounces cream cheese, at room temperature

  • 1 cup granulated sugar

  • 1 cup pumpkin purée (not pumpkin pie filling)

  • 3 large eggs

  • 3 tablespoons all-purpose flour

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon salt

  • 1 cup semisweet chocolate chips, divided

Directions

  • Make the crust:
  • Pre-heat oven to 350F. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides.
  • Add graham crackers to a food processor and pulse until finely ground to even crumbs. In a medium mixing bowl, stir together the graham cracker crumbs and sugar until well blended. Pour the melted butter over the crumbs, stir until evenly mixed. Tightly press the crumb mixture into the bottom of prepared baking pan.
    Bake 10 minutes. Allow the crust to cool before adding the filling.
  • Make the filling:
  • In your food processor, process cream cheese until smooth. Add sugar, pumpkin purée, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
  • Place 3/4 cup of the chocolate chips in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until smoothly melted. Add 1 cup of the 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. Scatter remaining 1/4 cup chocolate chips on top. Bake until set but jiggles slightly when gently shaken, 40 to 50 minutes.
  • Cool in pan and allow to come to room temperature. Cover with plastic wrap and chill until form, at least 2 hours. At this point the bars can sit in the fridge for up to 2 days. To serve, using the overhanging parchment or foil, lift up and transfer the entire cheesecake to a cutting board. With a knife dipped in hot water, cut into 16 squares.

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