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Chocolate-Pumpkin Cheesecake Bars

 Chocolate-Pumpkin Cheesecake Bars
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
24 ServingsPrep: 30 min. Bake: 20 min.

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

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Chocolate-Pumpkin Cheesecake Bars (continued)

Directions (continued)

  • 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.