Chocolate-Pumpkin Cheesecake Bars Recipe
Chocolate-Pumpkin Cheesecake Bars Recipe photo by Taste of Home

Chocolate-Pumpkin Cheesecake Bars Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:24 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 24 servings


  • 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
  • 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 (6 ounces) semisweet chocolate chips

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.


  1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chocolate-Pumpkin Cheesecake Bars in Taste of Home December/January 2012, p54

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Reviewed Dec. 14, 2013

"Disappointing. Description said brownie recipe - it would have been good if the cake part remotely tasted like brownie"

Reviewed Nov. 12, 2013

"Made these today and was disappointed. Used the 15x10x1 pan and baked for 25 minutes and yet the middle brownies were a ittle gooey. Husband said they were "OK" and that was probably better than I would have given them, the recipe is in the trash."

Reviewed Nov. 3, 2013

"very good. I used milk chocolate chips because that was all I had on hand."

Reviewed Sep. 17, 2013

"Great taste! I was a little disappointed that it was more cakey than cheesecake. I expected to have a mouthful of cheesecake and that wasn't the case. Very thin topping of cheesecake mix. I also used a 9x13 pan and it did take longer to cook but I just kept my eye on it. It's definetly better the next day after it is settled and chilled."

Reviewed Dec. 17, 2011

"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!!"

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