Pumpkin Chocolate Cheesecake Bars

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Crispy gingersnap crust, rich chocolate cheesecake layer and a light pumpkin cheesecake filling, i.e. a delicious dessert just in time for Thanksgiving

Pumpkin Chocolate Cheesecake Bars

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.

Pumpkin Chocolate Cheesecake Bars

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!

Pumpkin Chocolate Cheesecake Bars

The first thing you will need to do is make the crust

crust 1

Grind up about 25 gingersnaps in a food processor until fine

crust 2

Set cookie crumbs aside

crust 3

Melt 4 tablespoons of butter in the microwave

crust 4

Pour butter over cookie crumbs

crust 5

Add 2 tablespoons of granulated sugar

crust 6

Mix until well combined

crust 7

Pour mixture into a 9×13 pan lined with tin foil and cooking spray

crust 8

Spread mixture evenly and set aside

crust 9

Now make your cheesecake filling

ingredients

Make sure your cream cheese is softened at room temperature

filling 1

Whip it well in your mixer until creamy and lumps are gone

filling 2

Then add granulated sugar

filling 3

Combine well until light and creamy

filling 4

Beat in eggs, one at a time

filling 5

Mix in 2 tablespoons of flour

filling 7

Now add your pumpkin, pumpkin pie spice, vanilla and salt

filling 8

Beat until your mixture is thick and creamy

filling 9

Now, separate 1 1/2 cups of the pumpkin cheesecake filling and set aside in a large bowl

filling 10

Measure out 6 ounces of semi-sweet chocolate

filling 11

Melt with butter over low heat

filling 12

Mixture will get very thick

filling 13

Add chocolate to pumpkin filling that you set aside

filling 14

Stir thoroughly

filling 15

Pour chocolate batter over crust and bake for 15 minutes

filling 16

Pour remaining pumpkin cheesecake filling on top

filling 17

Bake for 35-45 minutes or until edges begin to separate from foil and middle bounces slightly when touched

filling 18

Refrigerate for at least 4 hours or overnight

Pumpkin Chocolate Cheesecake Bars

Remove cheesecake from pan and cut into small bars

Pumpkin Chocolate Cheesecake Bars

 

[print_this]

Pumpkin Chocolate Cheesecake Bars

Adapted from The Curvy Carrot

Makes 36 small bars

Ingredients:

Crust:

1 1/4 cups of gingersnap cookie crumbs (about 25 cookies)

2 tablespoons granulated sugar

4 tablespoons (1/2 stick) unsalted butter

Filling:

2 8-ounce packages light cream cheese softened at room temperature

1 3/4 cup granulated sugar

3 large eggs

2 tablespoons all-purpose flour

1 cup pumpkin puree (not pumpkin pie filling)

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla

pinch of salt

6 ounces semi-sweet chocolate chips

2 tablespoons (1/4 stick) unsalted butter

Directions:

Pre-heat oven to 325 degrees

Line a 13×9 pan with tin foil and spray with cooking spray, set aside

To make the crust, grind up about 25 gingersnaps in a food processor until fine; set cookie crumbs aside

Melt 4 tablespoons of butter in the microwave and pour over cookie crumbs

Add 2 tablespoons of granulated sugar and mix until well combined

Pour mixture into a 9×13 pan lined with tin foil and cooking spray; spread evenly using fingers to push down crust mixture and set aside

To make your cheesecake filling, whip cream cheese in mixer 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, on medium speed

Mix in flour on medium speed

Add your pumpkin, pumpkin pie spice, vanilla and salt and beat until your mixture is thick and creamy

Now, separate 1 1/2 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

Notes:

I used light cream cheese because I wanted a final product that wasn’t overly rich, but regular cream cheese would work as well

I actually meant to sprinkle additional gingersnap cookie crumbs on top of the pumpkin filling before baking but forgot! I think it would add a nice touch of spice to that layer

When cutting the bars, I recommend cleaning your knife with a paper towel between slices to keep from contaminating the layers with one another

[/print_this]

Pumpkin Chocolate Cheesecake Bars

What desserts are you making for Thanksgiving?

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41 Responses to “Pumpkin Chocolate Cheesecake Bars”

  1. actorsdiet November 20, 2010 at 1:03 pm #

    you had me at pumpkin, then i saw gingersnaps.

  2. erica @ fashionmeetsfood November 20, 2010 at 1:49 pm #

    pumpkin and gingersnaps. oh how you have just won over my heart.

    xo

  3. debbie c. November 20, 2010 at 2:57 pm #

    Perfect combination of flavors and tastes! These were delicious!!!

  4. kristisn November 20, 2010 at 4:48 pm #

    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.

  5. Linda Lewis November 20, 2010 at 7:16 pm #

    Oh my, chocolate, gingersnaps and pumpkin all in one recipe. This I have to try.

  6. gonnawantseconds November 20, 2010 at 9:18 pm #

    Well, how about a big YUM-O for these bars!!!

  7. Shanon November 21, 2010 at 7:35 am #

    Lauren-

    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!

  8. Window On The Prairie November 21, 2010 at 11:00 am #

    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.
    Suzanne

  9. Style of a Fashionista November 21, 2010 at 12:15 pm #

    om gosh these sound and look amazing xoxo

  10. RWB November 21, 2010 at 1:19 pm #

    Can’t wait to try this recipe! I need these asap!

  11. Bianca @ Confessions of a Chocoholic November 21, 2010 at 1:41 pm #

    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!

    • KeepItSweet November 21, 2010 at 2:27 pm #

      i bet they would be good with an oreo crust or really any other cookie as well!

  12. Zoe @ Simply Seasonal November 21, 2010 at 2:57 pm #

    Wow! I’m super excited you put pumpkin AND chocolate together!!! I need to try this.

  13. Kita November 21, 2010 at 9:38 pm #

    These look delicious (who doesn’t love pumpkin, chocolate and cheesecake?)!

  14. Joyti November 22, 2010 at 12:38 am #

    O, that looks delicious!
    Eight desserts – amazing. I wish my family liked dessert!

    • KeepItSweet November 22, 2010 at 7:02 am #

      your family doesn’t like dessert?! you should try to convert them with delicious baking:-)

  15. kirsty November 22, 2010 at 7:31 am #

    OMG i need to make this xxxx

  16. Jessica November 22, 2010 at 10:49 am #

    Oh yum! These look delicious!

  17. Rachel @ The Avid Appetite November 22, 2010 at 1:04 pm #

    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!

    • KeepItSweet November 22, 2010 at 1:13 pm #

      oh apple spice sounds delicious! also, if it is made with apples, it must be healthy;-)

  18. Sprinkledwithflour November 22, 2010 at 4:39 pm #

    These cheesecake bars look so delicious! I love the gingersnap crust:) Thanks for visiting my blog:)

  19. DessertForTwo November 22, 2010 at 4:42 pm #

    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 :)

    • KeepItSweet November 22, 2010 at 4:48 pm #

      i think there should be a blogger dinner party:-)

  20. Jessica @ How Sweet November 22, 2010 at 5:09 pm #

    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!

  21. Ashlee (ashandlewplus2.com) November 22, 2010 at 8:43 pm #

    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
    Lew

    • KeepItSweet November 22, 2010 at 8:46 pm #

      i still love regular pumpkin cheesecake too:-)

  22. Monica November 23, 2010 at 8:53 am #

    These look fantastic. I haven’t combined pumpkin and chocolate before, but how can you go wrong? Anxious to give this recipe a try.

  23. Simply Life November 23, 2010 at 5:58 pm #

    oh my, those look heavenly!

  24. TheHealthyApron November 24, 2010 at 10:33 am #

    How amazing do these look!??

  25. Sues November 24, 2010 at 2:36 pm #

    8 pick-up desserts?!?! I want to go to your parties!! These look awesome… I love the pumpkin, ginger snap combo :)

    • KeepItSweet November 24, 2010 at 3:08 pm #

      please do, blogger dinner party time:-)

  26. blackbookkitchendiaries November 24, 2010 at 3:23 pm #

    this is a perfect combo! thanks for sharing this recipe.

  27. sharon November 25, 2010 at 2:35 pm #

    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.

    • KeepItSweet November 25, 2010 at 3:20 pm #

      so glad you liked them! Happy Thanksgiving to you!!

  28. Baking Serendipity November 26, 2010 at 2:29 pm #

    So many of my favorite things are in these bars…they look amazing!

  29. IHeartVegetables November 30, 2010 at 9:49 am #

    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!

    • KeepItSweet November 30, 2010 at 9:59 am #

      i’d love to hear if you try them! they are really delicious and addicting.

  30. Amanda Celeste July 27, 2011 at 1:54 pm #

    This looks fabulous! Love the combination of chocolate and pumpkin so much!

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