Pumpkin Chocolate Cheesecake Bars

Pumpkin Chocolate Cheesecake Bars
Pumpkin Chocolate Cheesecake Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cup graham cracker crumbs (regular, gluten-free or grain-free as needed)

  • 1

    stick butter, melted and cooled

  • 16

    oz cream cheese, at room temperature

  • 8

    oz mascarpone cheese, at room temperature (substitute more cream cheese here if you prefer)

  • 3/4

    cup granulated sugar (I used coconut sugar, you could use date sugar as well)

  • 1

    cup plain yogurt or sour cream

  • 1

    cup pumpkin puree

  • 3

    large eggs

  • 4

    teaspoons vanilla extract

  • 2

    teaspoon cinnamon

  • 1

    teaspoon nutmeg

  • 12

    ounces chocolate for melting (refined-sugar free, if necessary)

  • 1

    cup? cream OR 4 tablespoons coconut oil

  • more crushed graham crackers, for topping

Directions

Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with foil and grease with butter or non-stick spray. To make the crust: Combine graham cracker crumbs and butter in a small dish. Press mixture evenly into your pan and bake 8-12 minutes, or until light golden and fragrant. Reduce oven heat to 325 degrees. To make the filling: Beat cream cheese, mascarpone and sugar with an electric mixer until smooth, 2-3 minutes. Add in yogurt/sour cream, pumpkin, eggs, vanilla, cinnamon and nutmeg and beat until just combined. Pour mixture over the crust and bake 35-40 minutes or until the cheesecake is slightly puffed and the center is set. Cool to room temperature on a wire rack or turn off oven and leave overnight. Refrigerate until chilled (about 2 hours). For Bars: Make chocolate ganache by heating cream and adding chocolate. Pour ganache over cheesecake. For Bites: Place cheesecake in freezer after cooled (8 hours or overnight). Once the cheesecake is frozen, lift it out of the pan and gently peel away the foil. Using a sharp knife, cut the cheesecake into 36 squares. Place in the freezer until you’re ready to dip them. Melt the chocolate and coconut oil in the microwave or double-boiler until smooth. Place parchment paper on a baking sheet. Dip the squares, one at a time, in the chocolate. Let the excess drip off and place on the prepared sheet. Top with graham cracker crumbs, if using. Then refrigerate or freeze until the chocolate is set. Trim excess chocolate, if necessary, and serve cold. Store in the refrigerator or freezer in an airtight container.

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