Delicious is all I can say about this recipe. I made these chocolate-pumpkin cheesecake bars to take to dinner with friends on Sunday night, and they were so good! It’s definitely a great dessert idea for Thanksgiving because it still includes pumpkin but with a twist. Enjoy!
Chocolate-Pumpkin Cheesecake Bars
Adapted from MarthaStewart.com
For the crust
20 chocolate wafer cookies (I couldn’t find these, so I used 20 Oreos and scraped off the white filling.)
2 tbsp. sugar
4 tbsp. unsalted butter, melted
For the filling
2 (8 ounce) bars of cream cheese
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tbsp. all-purpose flour
1 tsp. pumpkin-pie spice
1/2 tsp. salt
4 ounces semisweet chocolate chips
Preheat oven to 350. Line the bottom of a 9-inch square baking pan with parchment paper, leaving an overhang on all sides. Set aside.
In a food processor, blend the cookies and sugar until finely ground. Add the butter, and pulse until moistened.
Transfer the crumb mixture to the prepared pan, and press gently into the bottom. Bake until fragrant and slightly firm, about 12 to 15 minutes. Set aside to cool.
Place the cream cheese in the food processor, and 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 one cup of the pumpkin mixture, and stir to combine. Set aside.
Pour the remaining pumpkin mixture into the prepared pan. Drop dollops of the chocolate mixture onto the pumpkin mixture. Using a knife, swirl the two together just slightly. Bake until the cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan. Cover, and chill until firm, at least two hours (and up to two days). Using the overhang of parchment paper, transfer the cheescake to a work surface. Cut into 16 squares, and serve!