Chocolate Pumpkin Cheesecake Bars Recipes

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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

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

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

PUMPKIN CHEESECAKE BARS



Pumpkin Cheesecake Bars image

This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 bars.

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup packed brown sugar
5 tablespoons cold butter
1 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice

Steps:

  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PUMPKIN CHEESECAKE



Chocolate Pumpkin Cheesecake image

Fluffy cheesecake with a graham cracker, cocoa, and chocolate crust. Decorate with chocolate chips or melted chocolate, and see Allrecipes' Cheesecake Tips for more serving instructions and garnish ideas.

Provided by zippyejb

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h40m

Yield 16

Number Of Ingredients 15

1 ½ cups coarsely crushed graham cracker pieces
1 ½ cups unsweetened cocoa powder
1 cup white sugar
¼ cup butter, melted
1 cup chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 ½ cups white sugar
1 teaspoon vanilla extract
1 teaspoon maple extract
1 (15 ounce) can pumpkin puree
4 eggs, at room temperature
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
  • Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
  • Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
  • Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
  • Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
  • Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 52 g, Cholesterol 100.3 mg, Fat 23.9 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 14.1 g, Sodium 313.3 mg, Sugar 40.7 g

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY



Pumpkin Cheesecake Bars Recipe by Tasty image

Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese, at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar
15 oz pumpkin puree, 1 can
½ cup butter
1 cup flour
½ cup brown sugar
1 tablespoon ground cinnamon

Steps:

  • In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  • Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
  • In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  • Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  • Preheat the oven to 325˚F (160˚C).
  • Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  • Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  • Bake for 30 minutes.
  • Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  • Top the cheesecake with the crumble topping and bake for another 25 minutes.
  • Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams

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