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Pumpkin and Chocolate Cheesecake Bars


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  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 3/4 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 tsp. ginger
  • 1/4 tsp. each nutmeg and salt
  • 250 g pkg. cream cheese, at room temp.
  • 2 tbsp. whipping cream(35%)
  • 3/4 cup milk chocolate chips


Servings 20
Preparation time 30mins
Cooking time 100mins


Step 1

Preheat oven to 350 F. Line an 8-inch square baking pan with parchment paper, letting paper overhang the pan's edges. In a medium bowl, stir crumbs with butter until evenly moist. Press over bottom of a prepared pan. Bake in centre of oven until edges are golden, about 10 mins.

Whisk egg in the same bowl. Whisk in pumpkin puree, sugar and seasonings. Cut cheese into cubes. Using an electric mixer, beat cheese into pumpkin, scraping down sides of bowl, until well mixed. Pour over crust. Bake in centre of oven until filling is set, about 25 mins. Cool completely on a rack.

Heat cream in a small saucepan over medium-high until hot, 2 mins. Remove from heat and add chocolate chips. Stir until chocolate is completely melted. Spread over cooled filling. Refrigerate until chocolate is firm, about 1 hour. Use parchment paper to lift square out of pan, then slice into 20 bars. Refrigerate up to 5 days or freeze up to 1 month.

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