These Pumpkin Chocolate Cheesecake bars are perfect for fall, blending the taste of pumpkin cheesecake with a sour cream topping and a decadent layer of chocolate!
If you’ve been around here for awhile, then you know I love fall. And pumpkin. Like pumpkin anything.
Give me that pumpkin spiced latté, all those pumpkin products at Trader Joe’s, pumpkin candles… I’ve even made pumpkin ice cream. (It’s delicious, in case you were wondering!)
But the dessert I’m sharing today might be my absolute favorite fall dessert. If you’ve ever had pumpkin cheesecake, it’s that but so much more. It has a layer of chocolate in addition to the graham cracker crust and the cheesecake layer. And it’s easier!
Anything in bar form is usually simpler, and I also love that you don’t have to slice a whole piece of cheesecake when all you want is a little square. Or two. 😉
The bar consists of a traditional graham cracker crumb crust, a layer of chocolate, a layer of pumpkin cheesecake, and then a sour cream topping.
And it’s good. Dangerously good. I actually used to bring these to school bake sales when the kids were younger and people literally went crazy for them!
I’ve adjusted the original recipe a bit. The graham cracker crust calls for 1/4 cup sugar however, I omit it. We prefer it that way, and the rest of the dessert is plenty sweet. However, if you like things a little sweeter, by all means include it.
When I made them for this post let’s just say the kids were begging me to cut into them. My daughter was actually beside herself when I said she had to wait for me to photograph them first!
And now, they’re more than half gone. 😉
- GRAHAM CRACKER CRUST
- 1 1/4 graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar (optional)
- 2 8-oz pkgs. cream cheese, softened
- 1 1/2 to 1 3/4 cup sugar
- 3 large eggs
- 1 cup fresh or canned pumpkin puree
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 1/2 tsp. salt
- 6 oz. semisweet chocolate, cut up
- 2 Tbsp. butter
- 1 1/4 cups sour cream
- 1/4 sugar
- Grated fresh nutmeg
1. Lightly grease a 13 x 9-inch baking pan; set aside. For crust: Crush crumbs with rolling pin or pulverize in a food processor. In large bowl mix crumbs with melted butter (and sugar, if using) until thoroughly combined. Press evenly onto bottom of prepared pan. Set aside.
2. Preheat oven to 325° F. For filling: In stand mixer beat together cream cheese and sugar. Add the eggs, one at a time, beating at low speed after each addition until just combined. Stir in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Pour 1 1/4 cups of the filling into a medium bowl and set aside.
3. Melt the chocolate and the butter in a double boiler over low heat, stirring frequently until smooth and blended. Let cool slightly. Stir melted chocolate into the 1 1/4 cups reserved pumpkin mixture.
4. Carefully spread chocolate mixture evenly over crust. Bake 15 minutes. Remove from oven and let cool slightly.
5. Slowly pour remaining pumpkin filling mixture over baked chocolate layer, spreading evenly.
6. Bake for 40-45 minutes or until mixture is slightly puffed around edges and just set in center (Do not overcook. It will firm up upon standing). Cool 30 minutes.
7. Meanwhile, combine sour cream and 1/4 cup sugar. Gently spread the sour cream layer over the pumpkin layer. Refrigerate for several hours or overnight before cutting.
8. Sprinkle lightly with freshly grated nutmeg just before serving. Makes 24 bars. Keep any remaining bars refrigerated.
I usually let it sit overnight if we can stand to wait! (These are truly better the next day!)
Also, I use a microplane zester to grate the fresh nutmeg (it's much better than using the ground nutmeg, but of course, either will work).
If you’re a pumpkin lover, I know you’ll love these Pumpkin Chocolate Cheesecake Bars!
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Please be sure to check out some of my blogging friends yummy fall recipes below, too!
Easy Apple Muffins with Crumb Topping at The DIY Mommy
Rustic Mini Apple Galettes at Tatertots and Jello
Pumpkin Chocolate Cheesecake Bars at Maison de Cinq
Pumpkin Sheet Pan Pancakes at A Pretty Life in the Suburbs
Delicious Beef Bourguignon Recipe at Paint Me Pink
Hearty Autumnal Yam Soup at This is Simplicite
Apple Pie Chia Pudding at Cherished Bliss
Baked Brie with Blueberries and Bacon at This is Our Bliss
Salmon with Sherry and Tomato Cream Sauce at Willow Street Interiors
Fall Pumpkin Coffee Cake Muffins at Inspiration for Moms
Baked Zucchini Donuts with Vanilla Glaze at Satori Design for Living
Pecan Spice Biscotti at My Sweet Savannah
Best Homemade Lasagne Recipe at The Handmade Home
Crispy Parmesan Fried Zucchini at Two Twenty One
If you enjoyed this post, you might want to check out a few of my other fall and/or baking posts!