Pumpkin Chocolate Cheesecake Bars

Crispy gingersnap crust, rich chocolate cheesecake layer and a light pumpkin cheesecake filling, i.e. a delicious dessert just in time for Thanksgiving.

I may have served eight (yes, 8) varieties of pick-up desserts at my Thanksgiving with Friends, but these Pumpkin Chocolate Cheesecake Bars won me over as the number one pick for the evening.  That wasn’t easy because all of the desserts were decadent and delicious.  Maybe it was the combination of two of my favorite flavors, pumpkin and chocolate.  Maybe it was the surprising spice from the gingersnap cookie crust.  Maybe it was the lovely creamy texture with a perfect thin crispy crust in one bite.  Maybe it was the balance of richness and lightness that allows you to eat not just one, but four two.  Frankly, it doesn’t matter.  These are delicious and if you like the sound of any of that, you must make them.

I saw Sharon’s recipe on the Curvy Carrot about a month ago and new right away I had to make it myself.  There were a couple of modifications, but the recipe is largely based on hers.  Just like she said, they were easy but a little time consuming.  Definitely worth every minute, though!

Pumpkin Chocolate Cheesecake Bars

 

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Crispy gingersnap crust, rich chocolate cheesecake layer and a light pumpkin cheesecake filling, i.e. a delicious dessert just in time for Thanksgiving.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 36 small bars

Ingredients

Crust:

• 275g (2 cups + 2 tablespoons) gingersnap cookie crumbs (about 35 cookies)
• 85g (6 tablespoon) unsalted butter

Filling:

• 454g (2 8-ounce packages) light cream cheese softened at room temperature
• 371g (1¾ cup) granulated sugar
• 165g (3 large) whole eggs
• 16g (2 tablespoons) all-purpose flour
• 240g (1 cup) pumpkin puree (not pumpkin pie filling)
• 5 milliliters (1 teaspoon) vanilla
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ½ g (1/8 teaspoon) salt
• 170g (6 ounces) semi-sweet chocolate, roughly chopped
• 28g (2 tablespoons) unsalted butter

Instructions

1. Pre-heat oven to 325 degrees
2. Line a 13×9 pan with tin foil and spray with cooking spray, set aside

Prepare crust:

1. Stir together gingersnap crumbs and melted butter
2. Spread evenly into prepared pan using fingers to push down crust mixture and set aside

Prepare filling:

1. In the large bowl of an electric mixer with whisk attachment, whip cream cheese on medium high speed for several minutes until creamy and lumps are gone
2. Add granulated sugar and combine on medium-high speed well until light and creamy
3. Beat in eggs, one at a time, mixing on medium speed in-between; mix in flour on low speed
4. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and salt and mix on medium speed until mixture is thick and creamy
5. Now, separate 380 grams (1¾ cups) of the pumpkin cheesecake filling and set aside in a large bowl
6. Melt chocolate chips and butter in a small saucepan over low heat; mixture will get very thick
7. Add chocolate to the pumpkin filling that you set aside and stir thoroughly
8. Pour chocolate batter over crust and bake for 15 minutes
9. Remove from oven and pour remaining pumpkin cheesecake filling on top
10. Bake for 35-45 minutes or until edges begin to separate from foil and middle bounces slightly when touched
11. Refrigerate for at least 4 hours or overnight
12. Remove cheesecake from pan and cut into small bars

Notes

Adapted from The Curvy Carrot
I used light cream cheese because I wanted a final product that wasn’t overly rich, but regular cream cheese would work as well
When cutting the bars, I recommend cleaning your knife with a paper towel between slices to keep from contaminating the layers with one another

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