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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 5 hrs
Yield: Makes 16
Chocolate-Pumpkin Cheesecake Bars
Ingredients
For the Crust
20 chocolate wafer cookies (half a 9-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Filling
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
Cook's Notes
To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 5 hrs
Yield: Makes 16
Chocolate-Pumpkin Cheesecake Bars
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 5 hrs
Yield: Makes 16
Recipe Summary
prep: 25 mins
total: 5 hrs
Yield: Makes 16
prep: 25 mins
total: 5 hrs
prep:
25 mins
total:
5 hrs
Yield: Makes 16
Makes 16
Chocolate-Pumpkin Cheesecake Bars
Chocolate-Pumpkin Cheesecake Bars
Ingredients
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
Directions
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.
Cook's Notes
To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.
Cook’s Notes
To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.
Reviews (18)
Add Rating & Review
405 Ratings
5 star values:
85
4 star values:
153
3 star values:
103
2 star values:
51
1 star values:
13
Load More Reviews
Reviews (18)
Add Rating & Review
405 Ratings
5 star values:
85
4 star values:
153
3 star values:
103
2 star values:
51
1 star values:
13
Add Rating & Review
405 Ratings
5 star values:
85
4 star values:
153
3 star values:
103
2 star values:
51
1 star values:
13
405 Ratings
5 star values:
85
4 star values:
153
3 star values:
103
2 star values:
51
1 star values:
13
405 Ratings
5 star values:
85
4 star values:
153
3 star values:
103
2 star values:
51
1 star values:
13
- 5 star values:
- 85
- 4 star values:
- 153
- 3 star values:
- 103
- 2 star values:
- 51
- 1 star values:
- 13
Martha Stewart Member
Rating: Unrated
12/05/2010
I made these bars with a graham cracker crust. They were delicious!! Next time I may mix only 1/2 cup of pumplin mixture into the melted chocolate, so that I get a more chocolaty flavor in the swirls.
Martha Stewart Member
Rating: Unrated
10/25/2010
can sweet potatoes be used instead of pumpkin?
Martha Stewart Member
Rating: Unrated
10/21/2010
could you use only egg whites instead of the whole egg? I usually don't buy whole eggs. ONly carton egg whites
Martha Stewart Member
Rating: Unrated
10/19/2010
I read the recipe and had no problem understanding it. It reads perfect;y.
There are no type o"s
Martha Stewart Member
Rating: Unrated
11/02/2009
Awesome Recipe. Thick, Decadent, Highly Pumpkin Flavored Bars. I agree with other comments, the part where you mix the chocolate into the "pumpkin mixture" in step 4 is kind of confusing. It should be re-worded to avoid confusion. Luckily I noticed it and the bars came out great.
Martha Stewart Member
Rating: Unrated
10/29/2009
Delicious and rich. I made the crust with chocolate graham crackers since I couldn't find chocolate wafer cookies. It turned out great.
Martha Stewart Member
Rating: Unrated
10/13/2009
To the comment below - the instruction reads "Add 1 cup pumpkin mixture" - they mean 1 cup of the sugar/pumpkin/egg/flour mixture is to be added to the melted chocolate. Then later you add the remaining mix into the pan, then dollop the chocolate/pumpkin mix into it. I was confused too!
Martha Stewart Member
Rating: Unrated
06/12/2009
There appears to be a typo in the recipe. It says 1 cup pumpkin in the ingredients. The instructions say to add pumpkin puree to the cream cheese mixture and also to add 1 cup pumpkin to the chocolate. How much total pumpkin do you need? How much pumpkin goes with the cream cheese and how much with the chocolate?
Martha Stewart Member
Rating: Unrated
02/20/2009
i make these at Christmas and they're always a hit with everyone! they are so easy to make. because they are so rich, i opt to make them with a graham cracker crust instead of the chocolate wafer.
Martha Stewart Member
Rating: Unrated
01/13/2009
wonderful! will make again. I also froze the left over pumpkin and used it later with good result.
Martha Stewart Member
Rating: Unrated
11/11/2008
These were a big hit, my family loved them. I used a stand mixer for the filling and it worked fine. Also I made sure that the cream cheese was really soft.
To ulqinake; you need to use one cup from a can of pumpkin puree. I recommend a big can. The left overs can be frozen and used later for other recipes. I also freeze the pumpkin in one cup increments, in ziploc sandwich bags. They thaw fast.
Martha Stewart Member
Rating: Unrated
11/01/2008
Where is says 1 can of pumpkin puree, what size it that exactly? We have so many can sizes at our store, not sure which size I should use?
Martha Stewart Member
Rating: Unrated
09/30/2008
I brought these to small group and everyone loved them - even the picky-eater guy who initially said he didn't like pumpkin. He ate two and all the girls wanted the recipe. The chocolate wafers can be hard to find or expensive. I often substitute vanilla wafers or grahams with a tablespoon or so of dutch process cocoa. I also just used a mixer for the filling, and I used all the batter - not sure why you would need to leave any out.
Martha Stewart Member
Rating: Unrated
04/28/2008
Did not care for these. Not a lot of flavor, in my opinion. I have better pumpkin bar recipes. Also, if you try it, make filling with hand or stand mixer. Food processor did not work great; lumps of cream cheese were below the blade and hard to mix.
Martha Stewart Member
Rating: Unrated
03/24/2008
Made for Easter and were a big hit. Daughter loves cheesecake and I don't make it because there is too much. This was just right amount. She and my guests loved it. I'm not a huge cheesecake fan but these were very good. And easy to prepare.
Martha Stewart Member
Rating: Unrated
11/24/2007
I baked these for thanksgiving dinner and they turned out great! They definitely go perfectly with whipped cream. The only thing is there's a lot of extra chocolate batter left over after swirling some into the pan. You don't have to use a food processor for all of it either, a mixer works fine for everything other than grinding the cookies. I'd say it was a success though, and a very rich way to end dinner!
Martha Stewart Member
Rating: Unrated
12/05/2010
I made these bars with a graham cracker crust. They were delicious!! Next time I may mix only 1/2 cup of pumplin mixture into the melted chocolate, so that I get a more chocolaty flavor in the swirls.
Rating: Unrated
Rating: Unrated
10/25/2010
can sweet potatoes be used instead of pumpkin?
Rating: Unrated
10/21/2010
could you use only egg whites instead of the whole egg? I usually don't buy whole eggs. ONly carton egg whites
Rating: Unrated
10/19/2010
I read the recipe and had no problem understanding it. It reads perfect;y.
There are no type o"s
Rating: Unrated
11/02/2009
Awesome Recipe. Thick, Decadent, Highly Pumpkin Flavored Bars. I agree with other comments, the part where you mix the chocolate into the "pumpkin mixture" in step 4 is kind of confusing. It should be re-worded to avoid confusion. Luckily I noticed it and the bars came out great.
Rating: Unrated
10/29/2009
Delicious and rich. I made the crust with chocolate graham crackers since I couldn't find chocolate wafer cookies. It turned out great.
Rating: Unrated
10/13/2009
To the comment below - the instruction reads "Add 1 cup pumpkin mixture" - they mean 1 cup of the sugar/pumpkin/egg/flour mixture is to be added to the melted chocolate. Then later you add the remaining mix into the pan, then dollop the chocolate/pumpkin mix into it. I was confused too!
Rating: Unrated
06/12/2009
There appears to be a typo in the recipe. It says 1 cup pumpkin in the ingredients. The instructions say to add pumpkin puree to the cream cheese mixture and also to add 1 cup pumpkin to the chocolate. How much total pumpkin do you need? How much pumpkin goes with the cream cheese and how much with the chocolate?
Rating: Unrated
02/20/2009
i make these at Christmas and they're always a hit with everyone! they are so easy to make. because they are so rich, i opt to make them with a graham cracker crust instead of the chocolate wafer.
Rating: Unrated
01/13/2009
wonderful! will make again. I also froze the left over pumpkin and used it later with good result.
Rating: Unrated
11/11/2008
These were a big hit, my family loved them. I used a stand mixer for the filling and it worked fine. Also I made sure that the cream cheese was really soft.
To ulqinake; you need to use one cup from a can of pumpkin puree. I recommend a big can. The left overs can be frozen and used later for other recipes. I also freeze the pumpkin in one cup increments, in ziploc sandwich bags. They thaw fast.
Rating: Unrated
11/01/2008
Where is says 1 can of pumpkin puree, what size it that exactly? We have so many can sizes at our store, not sure which size I should use?
Rating: Unrated
09/30/2008
I brought these to small group and everyone loved them - even the picky-eater guy who initially said he didn't like pumpkin. He ate two and all the girls wanted the recipe. The chocolate wafers can be hard to find or expensive. I often substitute vanilla wafers or grahams with a tablespoon or so of dutch process cocoa. I also just used a mixer for the filling, and I used all the batter - not sure why you would need to leave any out.
Rating: Unrated
04/28/2008
Did not care for these. Not a lot of flavor, in my opinion. I have better pumpkin bar recipes. Also, if you try it, make filling with hand or stand mixer. Food processor did not work great; lumps of cream cheese were below the blade and hard to mix.
Rating: Unrated
03/24/2008
Made for Easter and were a big hit. Daughter loves cheesecake and I don't make it because there is too much. This was just right amount. She and my guests loved it. I'm not a huge cheesecake fan but these were very good. And easy to prepare.
Rating: Unrated
11/24/2007
I baked these for thanksgiving dinner and they turned out great! They definitely go perfectly with whipped cream. The only thing is there's a lot of extra chocolate batter left over after swirling some into the pan. You don't have to use a food processor for all of it either, a mixer works fine for everything other than grinding the cookies. I'd say it was a success though, and a very rich way to end dinner!
All Reviews for Chocolate-Pumpkin Cheesecake Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Pumpkin Cheesecake Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
