Chocolate-Pumpkin Cheesecake Bars Recipe
Chocolate-Pumpkin Cheesecake Bars Recipe photo by Taste of Home
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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
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 each: 197 calories, 8g fat (5g saturated fat), 40mg cholesterol, 157mg sodium, 29g carbohydrate (19g sugars, 2g fiber), 4g 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.

Test Kitchen Tips
  • If you're feeling adventurous, add a small amount (1/8 teaspoon) of cayenne pepper or chipotle chili pepper to the brownie batter. Tastes just like Mexican hot chocolate!
  • For an extra flavor boost, sprinkle 1/2 cup of toasted pecans over the top of your batter with the chocolate chips.
  • Originally published as Chocolate-Pumpkin Cheesecake Bars in Taste of Home December/January 2012, p54

    Reviews for Chocolate-Pumpkin Cheesecake Bars

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    SusanCEA User ID: 7539395 114178
    Reviewed Dec. 14, 2013

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

    Irish One User ID: 337538 180316
    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."

    justmbeth User ID: 1196484 114177
    Reviewed Nov. 3, 2013

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

    Danielle_09 User ID: 3114908 108024
    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."

    Sak987 User ID: 6408867 123061
    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!!"

    CareyWalters User ID: 249851 192851
    Reviewed Dec. 8, 2011

    "absolutely delicious!"

    carolrood User ID: 6312998 191805
    Reviewed Oct. 31, 2011

    "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!"

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