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

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

YUMMY PUMPKIN CHEESECAKE BARS



Yummy Pumpkin Cheesecake Bars image

Pretty self-explanatory!

Provided by Kathy Scholz

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 20

Number Of Ingredients 11

1 (16 ounce) package pound cake mix
1 egg
2 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10x15-inch jelly roll pan.
  • Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.
  • Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 28.9 g, Cholesterol 61.6 mg, Fat 16.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 275.3 mg, Sugar 21.7 g

CHOCOLATE-PUMPKIN CHEESECAKE BARS



Chocolate-Pumpkin Cheesecake Bars image

Provided by My Food and Family

Categories     Home

Time 5h35m

Yield 12 servings

Number Of Ingredients 12

2 cups chocolate wafer cookie crumbs
3 Tbsp. sugar
4 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup canned pumpkin
1 tsp. vanilla
3 large eggs, lightly beaten
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup semi-sweet chocolate chips, melted

Steps:

  • Preheat oven to 350°F.
  • Line an 8x8-inch baking pan with parchment paper, leaving an overhang on sides.
  • MAKE THE CRUST:
  • Mix cookie crumbs, sugar, and butter in a medium bowl. Spoon 1-3/4 cups of the crust mixture into the prepared baking pan. Use the back of a measuring spoon to press the crumb mixture firmly onto the bottom of the pan. Reserve the remaining crust mixture for later use.
  • FOR THE CHEESECAKE BATTER:
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth and creamy, about 2 to 3 min.
  • Add the flour, pumpkin, vanilla, eggs, cinnamon and nutmeg. Beat on low speed until just combined. Remove 1 cup of pumpkin mixture and mix with melted chocolate chips.
  • Pour pumpkin mixture over the crust and spread evenly. Spoon the chocolate mixture over the top of the pumpkin mixture and use a butter knife to swirl the chocolate around gently.
  • Bake for 45 to 50 min. or until the center is set. Remove from oven and cool in the pan for 30 min., then chill in the refrigerator for 4 hours or overnight.
  • Sprinkle the reserved crust mixture over the dessert before cutting into bars to serve.

Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

PERFECT PUMPKIN CHEESECAKE BARS



Perfect Pumpkin Cheesecake Bars image

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Provided by Kiwi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h35m

Yield 24

Number Of Ingredients 15

1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup white sugar
8 ounces cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
¾ cup white sugar
2 eggs
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
  • Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
  • Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
  • Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 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

PUMPKIN CHEESECAKE BARS WITH CHOCOLATE CAKE CRUST



Pumpkin Cheesecake Bars With Chocolate Cake Crust image

This is a wonderful recipe that I made awhile back. I found the recipe in the Chocolate Cake Mix Doctor book. Very easy to make and delicious!

Provided by Reddyrat

Categories     Cheesecake

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package German chocolate cake mix
4 tablespoons butter, melted
4 large eggs, room temperature
2 (8 ounce) packages cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1 cup canned pumpkin
1/2 cup light brown sugar (packed)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup sour cream
1/4 cup light brown sugar (packed)

Steps:

  • Preheat the oven to 325. Grease a 13 x 9 pan.
  • Measure out 1/2 cup of the cake mix and set it aside.
  • Put the rest of the cake mix, the melted butter, and 1 egg in a large mixing bowl. Blend together with a mixer for 2 minutes, scraping down the sides of the bowl occasionally. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the pan.
  • Place the cream cheese and condensed milk in the same mixing bowl you used for the crust and blen together with a mixer until just combined - about 30 seconds. Stop the mixer and add the reserved cake mix, the remaining 3 eggs, the pumpkin, brown sugar, cinnamon, and ginger. Beat on medium speed for 1 minute, scraping the sides of the bowl occasionally. Pour the filling onto the crust and spread it with a spatula so it covers the entire surface. Place in oven.
  • Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan - about 45 to 49 minutes. Remove the pan from the oven while you prepare the topping, but leave the oven on.
  • For the topping, place the sour cream and brown sugar in a small bowl and stir with a spoon until well combined. Spread over the cheesecake.
  • Bake until the topping sets - about 7 to 8 minutes. Remove pan from oven and place on wire rack for 30 minutes. Then lightly cover the pan with plastic wrap and refrigerate it for at least 1 hour or preferably 24 hours.
  • Cut into squares and serve.

Nutrition Facts : Calories 342, Fat 17.8, SaturatedFat 10.2, Cholesterol 85.2, Sodium 327.9, Carbohydrate 41.8, Fiber 1.3, Sugar 32.1, Protein 6.1

CHOCOLATE CHEESECAKE BARS



Chocolate Cheesecake Bars image

When you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. -Louise Good, Flemington, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
2 cups semisweet chocolate chips
1 package (8 ounces) cream cheese
1 can (5 ounces) evaporated milk
1 cup chopped walnuts
1/2 teaspoon almond extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

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From bakeitafterall.com


PUMPKIN CHOCOLATE CHIP CHEESECAKE BARS - REAL LIFE DINNER
2016-09-23 Preheat oven to 350 degrees. Lightly spray a 9×13 pan with cooking spray and set aside. In a stand mixer or with a hand mixer, cream together the sugar, eggs, and oil. Next, add pumpkin and mix until combined. Add cinnamon, baking powder, baking soda, salt, and nutmeg.
From reallifedinner.com


PUMPKIN CHEESECAKE BARS - LOVE! - CHOCOLATE COVERED KATIE
2021-10-20 Pumpkin Bar Crust Recipes. Easy Pumpkin Bars: pulverize 10 graham cracker sheets in a food processor with 3 tbsp oil or butter, then press the crumbs down into a parchment-lined pan before spreading the filling on top. Keto Pumpkin Bars: stir 1 1/2 cup almond flour with 5 tbsp melted coconut oil or butter and 1 tbsp liquid sweetener of choice or water, then press …
From chocolatecoveredkatie.com


CHOCOLATE-PUMPKIN CHEESECAKE BARS RECIPE - PINTEREST
Mar 13, 2012 - It's the season of everything pumpkin-flavored and these cheesecake bars with chocolate are autumnal perfection. Mar 13, 2012 - It's the season of everything pumpkin-flavored and these cheesecake bars with chocolate are autumnal perfection. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


PUMPKIN CHEESECAKE BARS - GARNISH WITH LEMON
2021-10-06 Remove 1 ¾ cups batter from bowl and evenly spread over crust. Add pumpkin puree and spices to the remaining batter and stir until thoroughly combined. Carefully spread pumpkin layer over cheesecake layer in baking pan. Place baking pan in water bath in the oven and bake for 55-60 minutes.
From garnishwithlemon.com


EASY LAYERED PUMPKIN CHEESECAKE BARS - CHOCOLATE WITH GRACE
2021-09-03 Whisk together the flour and brown sugar. Cut in butter using a pasty blender until mixture resembles coarse crumbs. Stir in oats and nuts. Press the mixture into the bottom of prepared 9 x 13 inch baking dish. Bake for 15 minutes in a preheated oven. Meanwhile, prepare pumpkin cheesecake layer.
From chocolatewithgrace.com


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