Chocolate Pumpkin Cheesecake Bars

READY IN: 1hr 35mins
Recipe by Vino Girl

From Everyday Food November 2006. Please allow at least 2 hours to chill.

Top Review by ChefLizD

I made this dessert for Thanksgiving this year and again for Christmas. Everyone loves it. Because I usually don't have chocolate wafers around, I just sub one pack of graham crackers (and one less tablespoon of sugar). Otherwise I follow the recipe exactly. People are surprised when they find out how quick the prep time is. These bars are great!

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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