• 61 Ratings

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

Source: Better Homes and Gardens


Blaine Moats

Recipe Summary

25 mins
55 mins at 325°
30 mins
3 hrs
Max Servings:
24 to 36 bars


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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.


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).


61 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
I have made this every year for the past 5 years, my family always asks for it again and again. It's a WINNER for sure!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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.