Emily Wyckoff

Pumpkin Chocolate Cheesecake Bars

I love fall, the season of pumpkin. I made these pumpkin cheesecake bars with a chocolate cookie crust and a swirl of chocolate for a party this weekend and they couldn’t be easier, or more delicious. They are rich, needless to say – you could get 32 small squares from this 8″ x 8″ pan. This is great make ahead dessert – cool and refrigerate for up to two days prior to serving.

Pumpkin Chocolate Cheesecake Bars (click here for printable recipe)


For the crust:

20 chocolate wafer cookies (half a 9-ounce package) to make 1 cup crumbs – you can substitute chocolate graham crackers

2 tablespoons sugar

4 tablespoons butter, melted

For the filling:

2 packages bar cream cheese (8 ounces each), room temperature

1 cup sugar

1 cup canned solid-pack pumpkin puree (NOT pumpkin pie filling)

3 large eggs

3 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon all-spice

3/4 teaspoon salt

3/4 cup chocolate chips


Preheat oven to 350 degrees F. 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 with sugar until finely ground (you should have about 1 cup crumbs); add melted butter, and pulse until moistened. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, about 12 minutes. Set aside to cool.

Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, cinnamon, nutmeg, all-spice, and salt; process until combined. Set aside.

Place chocolate chips in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture to melted chocolate; stir to combine. Set aside. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl.

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). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 large or 32 small squares.

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