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Chocolate-Pumpkin Cheesecake Bars Recipe

Chocolate-Pumpkin Cheesecake Bars Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Chocolate-Pumpkin Cheesecake Bars Recipe

Prep: 30 min. Bake: 20 min.

Yield: 24 Servings

30 20 50

Ingredients

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 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 egg
1 cup (6 ounces) semisweet chocolate chips

Directions

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 15-in. x 10-in. x 1-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 near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts 1 bar equals 197 calories, 8 g fat (5 g saturated fat), 40 mg cholesterol, 157 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Chocolate-Pumpkin Cheesecake Bars in Taste of Home December/January 2012, p54

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Chocolate-Pumpkin Cheesecake Bars

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Reviewed on Dec. 17, 2011 by Sak987

Made this for a party last night, great hit. I tried using a 13x9 pan instead and it took a lot longer to cook and the cheescake batter was too thick, but they still turned out great tasting!!

Reviewed on Dec. 08, 2011 by CareyWalters

absolutely delicious!

Reviewed on Oct. 31, 2011 by carolrood

I modified it a bit. I used 1/2 sugar and 1/2 Splenda sugar blend. I also used 1 cup white flour and 1 cup whole wheat flour. The other modification was to use Smart Balance buttery spread as opposed to regular butter. By doing that I eliminated 5 calories per bar and 13 carbs!!! Each bar after modifications only had 11 sugars each! AND they were delicious!