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!
- 20 chocolate wafer cookies
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 cup canned solid-pack pumpkin puree
- 3 eggs
- 3 tablespoons flour
- 1 teaspoon pumpkin pie spice
- 1⁄2 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 4 tablespoons unsalted butter, melted
Directions See How It's Made
- Preheat oven to 350°.
- 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.
- 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.
- Transfer crumb mixture to prepared pan, and press gently into bottom.
- Bake until fragrant and slightly firm, 12 to 15 minutes.
- Set aside to cool.
- FILLING: Place cream cheese in food processor; blend until smooth.
- Add sugar, pumpkin purée, eggs, flour, pumpkin-pie spice, and salt; process until combined.
- Set aside.
- Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted.
- Add 1 cup pumpkin mixture; stir to combine.
- Set aside.
- Pour remaining pumpkin mixture into prepared pan.
- Drop dollops of chocolate mixture onto pumpkin mixture; swirl.
- Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
- Cool in pan.
- Cover; chill until firm, at least 2 hours (and up to 2 days).
- Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares.