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Hero shot of Pumpkin Chocolate Cheesecake Bars

Pumpkin Chocolate Cheesecake Bars: A Fall Dessert Dream

Abby Martin
Simple and easy bars with a crunchy crust and chocolate swirls, perfect for fall.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours 25 minutes
Course Baked
Cuisine Baked
Servings 16 bars
Calories 250 kcal

Ingredients
  

  • 10 chocolate graham crackers
  • 6 tablespoons unsalted butter melted
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 4 ounces semisweet chocolate chopped

Instructions
 

  • 1. Preheat the oven to 350°F. Line an 8-inch square pan with parchment, leaving an overhang.
  • 2. Pulse graham crackers in a food processor; add butter and pulse until moistened.
  • 3. Press mixture into the pan and bake for 10 minutes. Cool completely.
  • 4. Beat cream cheese, sugar, and pumpkin until smooth. Add eggs one at a time, mixing well.
  • 5. Add flour, spices, and salt; mix until combined.
  • 6. Melt chocolate in the microwave, stirring until smooth.
  • 7. Mix 1 cup of the cheesecake batter with melted chocolate.
  • 8. Pour pumpkin batter over crust; drop dollops of chocolate batter on top.
  • 9. Swirl with a knife and bake for 40 minutes. Cool, then chill for 4 hours.

Notes

Ensure cream cheese is fully softened for a smooth filling.
Use parchment overhang to easily lift bars from the pan.
Keyword Baked