Crispy gingersnap crust, rich chocolate cheesecake layer and a light pumpkin cheesecake filling, i.e. a delicious dessert just in time for Thanksgiving.
I may have served eight (yes, 8) varieties of pick-up desserts at my Thanksgiving with Friends, but these Pumpkin Chocolate Cheesecake Bars won me over as the number one pick for the evening. That wasn’t easy because all of the desserts were decadent and delicious. Maybe it was the combination of two of my favorite flavors, pumpkin and chocolate. Maybe it was the surprising spice from the gingersnap cookie crust. Maybe it was the lovely creamy texture with a perfect thin crispy crust in one bite. Maybe it was the balance of richness and lightness that allows you to eat not just one, but four two. Frankly, it doesn’t matter. These are delicious and if you like the sound of any of that, you must make them.
I saw Sharon’s recipe on the Curvy Carrot about a month ago and new right away I had to make it myself. There were a couple of modifications, but the recipe is largely based on hers. Just like she said, they were easy but a little time consuming. Definitely worth every minute, though!
- 275g (2 cups + 2 tablespoons) gingersnap cookie crumbs (about 35 cookies)
- 85g (6 tablespoon) unsalted butter
- 454g (2 8-ounce packages) light cream cheese softened at room temperature
- 371g (1¾ cup) granulated sugar
- 165g (3 large) whole eggs
- 16g (2 tablespoons) all-purpose flour
- 240g (1 cup) pumpkin puree (not pumpkin pie filling)
- 5 milliliters (1 teaspoon) vanilla
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ g (1/8 teaspoon) salt
- 170g (6 ounces) semi-sweet chocolate, roughly chopped
- 28g (2 tablespoons) unsalted butter
- Pre-heat oven to 325 degrees
- Line a 13×9 pan with tin foil and spray with cooking spray, set aside
- Stir together gingersnap crumbs and melted butter
- Spread evenly into prepared pan using fingers to push down crust mixture and set aside
- In the large bowl of an electric mixer with whisk attachment, whip cream cheese on medium high speed for several minutes until creamy and lumps are gone
- Add granulated sugar and combine on medium-high speed well until light and creamy
- Beat in eggs, one at a time, mixing on medium speed in-between; mix in flour on low speed
- Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and salt and mix on medium speed until mixture is thick and creamy
- Now, separate 380 grams (1¾ cups) of the pumpkin cheesecake filling and set aside in a large bowl
- Melt chocolate chips and butter in a small saucepan over low heat; mixture will get very thick
- Add chocolate to the pumpkin filling that you set aside and stir thoroughly
- Pour chocolate batter over crust and bake for 15 minutes
- Remove from oven and pour remaining pumpkin cheesecake filling on top
- Bake for 35-45 minutes or until edges begin to separate from foil and middle bounces slightly when touched
- Refrigerate for at least 4 hours or overnight
- Remove cheesecake from pan and cut into small bars
I used light cream cheese because I wanted a final product that wasn’t overly rich, but regular cream cheese would work as well
When cutting the bars, I recommend cleaning your knife with a paper towel between slices to keep from contaminating the layers with one another
Make something from the blog? Be sure to share it onInstagram with the tag #KeepItSweetDesserts.
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you had me at pumpkin, then i saw gingersnaps.
pumpkin and gingersnaps. oh how you have just won over my heart.
Perfect combination of flavors and tastes! These were delicious!!!
I’m making pumpkin parfaits. I snagged the recipe from Carolyn over at lovinglosing.com It looked great. It’s my first time making it so I hope it turns out.
Oh my, chocolate, gingersnaps and pumpkin all in one recipe. This I have to try.
Well, how about a big YUM-O for these bars!!!
They look great! And aren’t they so good? I love the idea of sprinkling the gingersnaps on top, too! I’m glad they were a big hit!
They look so rich and delicious. Thanks for posting. They would make a good ending to the Thanksgiving meal. I’m doing a post today with my Roast Turkey and Homemade Stuffing.
om gosh these sound and look amazing xoxo
Can’t wait to try this recipe! I need these asap!
These look lovely. I love pumpkin and chocolate together too! (actually anything with chocolate, but nowadays, especially pumpkin hehe) I actually am not a big fan of gingersnap cookies but if it comes as a cheesecake crust, I will gladly consume it!
i bet they would be good with an oreo crust or really any other cookie as well!
Wow! I’m super excited you put pumpkin AND chocolate together!!! I need to try this.
These look delicious (who doesn’t love pumpkin, chocolate and cheesecake?)!
O, that looks delicious!
Eight desserts – amazing. I wish my family liked dessert!
your family doesn’t like dessert?! you should try to convert them with delicious baking:-)
OMG i need to make this xxxx
Oh yum! These look delicious!
These look uh-mazing! Love the idea of using a ginger snap crust! To answer your question, I’m trying to move away from pumpkin this year and am trying an apple spice cake instead!
oh apple spice sounds delicious! also, if it is made with apples, it must be healthy;-)
These cheesecake bars look so delicious! I love the gingersnap crust:) Thanks for visiting my blog:)
Oh my heavens, these look great. I love that you call ’em “pick up” desserts. People seem to be more comfortable picking up small bites of dessert at a party, rather than sitting down and eating one whole slice of something. I wish I could come to one of your parties :)
i think there should be a blogger dinner party:-)
Oh my gosh these sound INCREDIBLE!! I would love to make these for Thursday but already have so many desserts. I’m thinking the week after!
I love this recipe. Thank you!!! I made a Pumpkin Cheesecake a few weeks ago but I must say this looks like it knocks mine down a notch or two. I guess my tastebuds will have to be the judge. Have a great night
i still love regular pumpkin cheesecake too:-)
These look fantastic. I haven’t combined pumpkin and chocolate before, but how can you go wrong? Anxious to give this recipe a try.
oh my, those look heavenly!
How amazing do these look!??
8 pick-up desserts?!?! I want to go to your parties!! These look awesome… I love the pumpkin, ginger snap combo :)
please do, blogger dinner party time:-)
this is a perfect combo! thanks for sharing this recipe.
OMG , Lauren these are out of this world !!!!!!!!!!
Chloe and I made these yesterday . We tried them this afternoon and everyone loved them. Thankyou so much.
Happy Thanksgiving to you and your family.
so glad you liked them! Happy Thanksgiving to you!!
So many of my favorite things are in these bars…they look amazing!
Wow, what a stellar combo! That sounds so good! I really want to try this for a holiday party I’m going to :) Looks like the perfect dessert to bring!
i’d love to hear if you try them! they are really delicious and addicting.
This looks fabulous! Love the combination of chocolate and pumpkin so much!