Chocolate Pumpkin Cheesecake Bars Recipes

CHOCOLATE-PUMPKIN CHEESECAKE BARS

Chocolate-Pumpkin Cheesecake Bars image

These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 5h

Yield Makes 16

Number Of Ingredients 11

Ingredients

20 chocolate wafer cookies (half a 9-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
2 packages bar cream cheese (8 ounces each)
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped

Steps:

Preheat oven to 350 degrees. 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.
In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
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.
Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, 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. Serve.

Nutrition Facts : Calories 273 g, Fat 17 g, Fiber 1 g, Protein 5 g

CHOCOLATE-PUMPKIN CHEESECAKE BARS

Chocolate-Pumpkin Cheesecake Bars image

I created this by taking my favorite cheesecake brownie recipe, which is about 40 years old, and kicking it up with pumpkin and spices. These will disappear fast, so consider doubling the recipe. -Judy Castranova, New Bern, North Carolina

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 20

Ingredients

1/3 cup butter, cubed
1-1/2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1/2 cup boiling water
1 cup canned pumpkin
2 large eggs, lightly beaten
2 cups all-purpose flour
1-1/2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
CHEESECAKE BATTER:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup canned pumpkin
1/4 cup sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg, lightly beaten
1 cup semisweet chocolate chips

Steps:

In a microwave, melt butter and chocolate; stir until smooth. Cool slightly., In a large bowl, dissolve coffee in water. Stir in the pumpkin, eggs and chocolate mixture. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl the cheesecake portion. Sprinkle with chocolate chips., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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