Chocolate Pumpkin Cheesecake Bars

All in one for chocolate and pumpkin cheesecake fans.
These bars are creamy, chocolate-ly, packed with pumpkin and cream cheese. #popular

September is the pumpkin month,for food bloggers, so there’s no better time to enjoy the pumpkin goodness.
Lately I’ve been having a lot of mood swings, which clearly indicates fall is coming. Fall has its own very special charms – one of them is the pumpkin. I adore pumpkins in all their forms, and one of them are these chocolate pumpkin cheesecake bars. These bars are creamy, chocolate-ly, packed with pumpkin and cream cheese.

These bars are creamy, chocolate-ly, packed with pumpkin and cream cheese. #popular

Chocolate Pumpkin Cheesecake Bars

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 20-24

These bars are creamy, chocolate-ly, packed with pumpkin and cream cheese.

Ingredients

  • 1 cup graham-cracker crumbs
  • 2 tbsp finely chopped candied ginger
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 3/4 cup pumpkin purée
  • 1/2 cup packed brown sugar
  • 1/2 tsp. each ground cinnamon, ground ginger, ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/4 tsp. salt
  • 8oz package cream cheese, softened
  • 2 tbsp. heavy cream
  • 4oz Semi-Sweet Chocolate, chopped

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line an 8x8 baking pan with parchment paper, with ends of foil extending over sides about 1 inch.
  3. In a medium bowl, stir graham crumbs with candied ginger and butter until evenly moist.
  4. Press over bottom of a prepared pan. Bake in centre of oven until edges are golden, about 10 min. Remove from oven.
  5. Mix egg, pumpkin, sugar and spices in a bowl until well blended.
  6. Beat cream cheese in medium bowl with mixer until light and fluffy.
  7. Add pumpkin mixture and mix just until blended. Pour over crust.
  8. Bake it in the oven for about 25 minutes, or until centre is set.
  9. Remove it from the oven and let it cool completely.
  10. Pour the heavy cream into a small saucepan and put it on medium-low heat for a few minutes.
  11. Keep an eye on the cream — it's not necessary to boil or simmer it.
  12. It just needs to get hot.
  13. Remove from heat and scoop the chocolate into the cream.
  14. Let sit 2-3 minutes, then stir until combined and creamy.
  15. Pour chocolate filling over pumpkin cream cheese filling.
  16. Refrigerate 2 hours or until firm.
  17. Use foil handles to lift cheesecake from pan.
  18. Cut into squares and serve.

Notes

http://sugarapron.com/2016/09/03/chocolate-pumpkin-cheesecake-bars/

These bars are creamy, chocolate-ly, packed with pumpkin and cream cheese. #popular

These bars are creamy, chocolate-ly, packed with pumpkin and cream cheese. #popular

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

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