Pumpkin-Chocolate Cheesecake Bars

A graham cracker crust, pumpkin cream cheese layer, and chocolaty layer create a dessert recipe virtually impossible to resist.

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4.0 by 90 people

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  • Makes: 24 servings
  • Makes: 24 to 36 bars
  • Prep: 25 mins
  • Bake: 55 mins 325°F
  • Cool: 30 mins

Pumpkin-Chocolate Cheesecake Bars

Directions

  1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
  2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.
  3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
  4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
  5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.

From the Test Kitchen

Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.

*Test Kitchen Tip:

To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip).

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Reviews (4)

90 Ratings
711 Days Ago
I make this every year. It is now a family favorite. The combination of pumpkin, chocolate, and sour cream topping is incredible! Love, love, love it!
1364 Days Ago
I tried these and am not a fan. I am not a gourmet cook, but I think I have a decent skill level and they did not turn out well. The crust stuck to the dish and the cheesecake did not cut well. I made them for an event and am so glad I had a back up to bring with me.
1364 Days Ago
I have been making this recipe for years. My family will not accept Thanksgiving without it! My daughter, who thinks it is cool to be standoffish about things I make, raves over it. And it does freeze just fine.
Devin Cole 1429 Days Ago
I made this last year and can't wait to make it again for this October. It was a huge hit and so delicious! This recipe makes quite a bit, so with a smaller family might want to freeze for later.

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