Chocolate-Pumpkin Cheesecake Bars

By carvalhohm

Ingredients

• CHEESECAKE BATTER:
• 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 Granulated 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 Granulated 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

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

In microwave, melt butter and chocolate; stir until smooth. Cool slightly.

In large bowl, dissolve coffee in water. Stir in pumpkin, eggs and chocolate mixture. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to 15x10x1-in. baking pan coated with cooking spray.

For cheesecake batter, in small bowl, beat cream cheese and pumpkin until smooth. Beat in sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with knife to swirl cheesecake portion. Sprinkle with chocolate chips.

Bake at 350° for 20-25 minutes or until toothpick inserted near center comes out with moist crumbs (do not overbake). Cool on wire rack. Cut into bars. Refrigerate leftovers.