With an Oreo crust, spiced pumpkin cheesecake filling, and chocolate cheesecake swirls, these Chocolate Pumpkin Cheesecake Bars combine the season’s best flavors in every bite. There’s no better dessert for Thanksgiving or Halloween!
After searching for a few recipes which would incorporate both chocolate and pumpkin I found this recipe at Martha Stewart for chocolate pumpkin cheesecake bars.
These bars are delicious, the texture is similar to pumpkin pie, and they are moist, creamy and have a nice crunchy, chocolate crust.
I love pumpkin pie spice and so I always add a little more than most people would, I think this mixture is just right. If you like less spice then add less.
What are your plans for the weekend? Will you be making anything? If you try this come back and let me know, I want to know what you think. Enjoy!
Why you’ll love these Chocolate Pumpkin Cheesecake Bars
Easy recipe you can make in a baking pan instead of dealing with a fussy springform pan
Cuts into firm slices for serving a crowd, or for snacking at home
Fantastic combination of flavors – pumpkin, chocolate, and warm spices
Tastes like the holidays!
Can be made days ahead of time for easy entertaining
Ingredients
For the Crust:
12 Oreos
Graham cracker crumbs
Sugar
Unsalted butter
For the filling:
Bar cream cheese
Sugar
Canned pumpkin puree
Large eggs
All-purpose flour
Spices or pumpkin spice: cinnamon, ginger, cloves, nutmeg
Line bottom and sides of an 8-inch square baking pan with parchment paper leaving an overhang on all sides. Set aside.
In a food processor or blender, blend cookies and graham cracker crumbs with sugar 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 until slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in mixer; blend until smooth, about 5 minutes.
Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; mix until combined about 1 minute. Set aside.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until 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.
Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan.
Cover and chill at least 2 hours.
Using overhang, transfer to work surface.
Cut and serve.
Tips & Variations
Swap the crust. Make it with all graham crackers for a traditional graham cracker crust.
Frost them. Add some chocolate frosting, a drizzle of chocolate ganache or marshmallow creme.
Storage
These cheesecake bars are best stored refrigerated in an airtight container.
With an Oreo crust, spiced pumpkin cheesecake filling, and chocolate cheesecake swirls, these Chocolate Pumpkin Cheesecake Bars combine the season's best flavors in every bite. There's no better dessert for Thanksgiving or Halloween!
Line bottom and sides of an 8-inch square baking pan with parchment paper leaving an overhang on all sides. Set aside.
In a food processor or blender, blend cookies and graham cracker crumbs with sugar 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 until slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in mixer; blend until smooth, about 5 minutes.
Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; mix until combined about 1 minute. Set aside.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until 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.
Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan.
Cover and chill at least 2 hours.
Using overhang, transfer to work surface.
Cut and serve.
Notes
Instead of the spices in the filling you can substitute 1 tsp of pumpkin pie spice.
Yes! Pumpkin and chocolate, the best combo!! I would love to have you stop by 'Or so she says…' and share your great ideas at the Saturday link party (runs until Tuesday night…tonight!) I hope to see you there! http://www.oneshetwoshe.com
Thanks for sharing this on 'Or so she says…' at last week's link party! I would love to have you add the party to your list and stop back to share more of your great ideas. There's actually a party going on right now (it's every Saturday through Tuesday.) Thanks a bunch! ~ Mariel http://www.oneshetwoshe.com
Wow, these sound great. Love the Oreos. 🙂
Thank you! Canadian Thanksgiving is this weekend, and this will be my dessert of choice!
Yes! Pumpkin and chocolate, the best combo!! I would love to have you stop by 'Or so she says…' and share your great ideas at the Saturday link party (runs until Tuesday night…tonight!) I hope to see you there! http://www.oneshetwoshe.com
Oh my goodness–this looks so delicious it makes me want to run to the store and get the ingredients!
Since it is just me, I do not cook much anymore. I certainly would enjoy having one your treats.
Looks so delicious! Happy pink Saturday!
Your comment at my PINK Post is always appreciated.
Thanks for sharing this on 'Or so she says…' at last week's link party! I would love to have you add the party to your list and stop back to share more of your great ideas. There's actually a party going on right now (it's every Saturday through Tuesday.) Thanks a bunch! ~ Mariel http://www.oneshetwoshe.com