Chocolate Pumpkin Cheesecake Bars
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!
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Ingredients
For the crust:
- 12 Oreos
- ½ cup graham cracker crumbs
- 2 TBSP sugar
- 4 TBSP 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 TBSP all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 dash nutmeg
- 1 tsp salt
- 5 ounces semisweet chocolate chopped
Instructions
- Preheat oven to 350 degrees.
- 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.