Chocolate Pumpkin Cheesecake Bars

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“From Everyday Food November 2006. Please allow at least 2 hours to chill.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
  3. CRUST: Blend cookies and sugar in a food processor until finely ground (you should have 1 cup of crumbs); add butter and pulse to combine.
  4. Transfer crumb mixture to prepared pan, and press gently into bottom.
  5. Bake until fragrant and slightly firm, 12 to 15 minutes.
  6. Set aside to cool.
  7. FILLING: Place cream cheese in food processor; blend until smooth.
  8. Add sugar, pumpkin purée, eggs, flour, pumpkin-pie spice, and salt; process until combined.
  9. Set aside.
  10. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted.
  11. Add 1 cup pumpkin mixture; stir to combine.
  12. Set aside.
  13. Pour remaining pumpkin mixture into prepared pan.
  14. Drop dollops of chocolate mixture onto pumpkin mixture; swirl.
  15. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
  16. Cool in pan.
  17. Cover; chill until firm, at least 2 hours (and up to 2 days).
  18. Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares.

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