Creamy Pumpkin Chocolate Cheesecake Bars
Creamy Pumpkin Chocolate Cheesecake Bars combine a luscious cream cheese cheesecake layer with warm pumpkin spices and melty chocolate chips on a buttery graham cracker crust. This dessert perfectly captures the essence of fall with rich, velvety texture and seasonal flavors, making it an easy and delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with gluten-free graham crackers)
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
- 1 cup semi-sweet or dark chocolate chips or chopped chocolate
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into an even layer at the bottom of a lined 9×9 inch baking pan to form a sturdy, buttery base.
- Make the cheesecake filling: In a large bowl, beat together softened cream cheese and sugar until smooth and light. Add eggs one at a time, blending well after each. Mix in pumpkin purée, vanilla extract, and pumpkin pie spices. Stir gently to combine without overbeating.
- Add the chocolate: Fold chocolate chips or chunks evenly into the cheesecake filling, creating pockets of melty chocolate throughout.
- Assemble and bake: Pour the cheesecake mixture over the crust and spread evenly. Bake in a preheated oven at 325°F (163°C) for 40-45 minutes, until edges are set but the center still jiggles slightly when shaken gently for a silky, creamy texture.
- Cool and chill: Allow the bars to cool to room temperature, then refrigerate for several hours or overnight to firm up, making them easier to slice and enhancing the texture.
Notes
- Use room temperature cream cheese and eggs for a smooth filling without lumps.
- Do not overbake; a slight jiggle in the center means perfect doneness.
- Line the pan with parchment paper for easy removal of bars.
- Chill overnight for best flavor and texture development.
- Fold chocolate chips in last to prevent melting completely.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Pumpkin, Cheesecake, Chocolate, Fall Dessert, Seasonal, Bars, Creamy, Easy, Gluten-Free
