Chocolate Pumpkin Cheesecake Bars
Indulge in the perfect fusion of fall flavors and decadent chocolate with these Chocolate Pumpkin Cheesecake Bars! Featuring a buttery chocolate cookie crust, a velvety cheesecake base swirled with cozy pumpkin spice and rich melted chocolate, these layered bars deliver a show-stopping dessert that's as visually stunning as it is delicious. With a creamy pumpkin layer complemented by the bold flavor of semi-sweet chocolate, these bars are an irresistible treat ideal for autumn gatherings, holiday parties, or anytime you crave a little indulgence. Ready in under an hour with a prep time of just 20 minutes, these easy-to-make cheesecake bars are sure to become a seasonal favorite. Refrigerate, slice, and serve for a dessert that's guaranteed to impress every chocolate and pumpkin lover at the table!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 5 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Pumpkin puree
- 1.5 teaspoons Pumpkin pie spice
- 1 cup Semi-sweet chocolate chips, melted
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Mix in the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Divide the cream cheese mixture evenly into two bowls. In the first bowl, mix in the pumpkin puree and pumpkin pie spice until well combined.
In the second bowl, fold in the melted semi-sweet chocolate until fully incorporated.
Pour the chocolate cheesecake mixture over the cooled crust, spreading it into an even layer.
Carefully spoon the pumpkin cheesecake mixture on top of the chocolate layer, gently spreading it out evenly with a spatula.
Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the center is set and no longer jiggly.
Remove the pan from the oven and allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight for best results.
Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into squares and serve.
Nutrition Facts
Calories |
5353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.9 g | 451% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 521.5 g | 190% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 380.0 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 848 mg | 65% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2159 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
