Chocolate -Pumpkin Cheesecake Bars

By ezunich

Ingredients

• Cheesecake Batter:
• 1/3 cup butter, cubed
• 1 1/2 oz unsweetened chocolate, coarsely chopped
• 1 tbs instant coffee granules
• 1/2 cup boiling water
• 1 cup canned pumpkin
• 2 eggs, lightly beaten
• 2 cups flour
• 1 1/2 cups sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 pkg ( 8 oz) cream cheese
• 1/2 cup canned pumpkin
• 1/4 cup sugar
• 1 tsp vanilla
• 3/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 egg
• 1 cup (6 oz) semisweet chocolate chips

Details

Servings 2

Preparation

Step 1

1. In a microwave oven, 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 15x 10 x 1 inch 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. Cool on a wire rack. Cut into bars. Refrigerate any leftovers.