Real Recipes From Real Home Cooks ®

pumpkin chocolate cheesecake squares

review
Private Recipe by
Renée G.
Uptown, AR

The cheesecake bars turned out perfectly. The mild sweetness of the pumpkin went perfectly with dark chocolate. A dollop of freshly whipped sweetened cream or thawed, frozen whipped topping lends an added touch of goodness.

yield 9 serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For pumpkin chocolate cheesecake squares

  • CRUST
  • butter (for greasing the pan)
  • 1 cup all-purpose flour
  • 1 stick butter, cubed
  • ¼ cup sugar
  • 2 tsp. pure vanilla extract
  • ¼ tsp salt
  • 1 egg yolk, beaten
  • FILLING
  • 2½ (8 oz.) blocks cream cheese
  • ¾ cup sugar
  • 1 ½ cups canned pumpkin puree
  • 3 large eggs
  • 4 tbsp. all-purpose flour
  • ½ tsp salt
  • 1 tsp. vanilla extract
  • 4 (1 oz.) baker’s dark or semi-sweet chocolate squares

How To Make pumpkin chocolate cheesecake squares

  • 1
    CRUST Preheat oven to 350º F. Line bottom and two of the sides of a 9” square baking pan with parchment paper, leaving a slight overhang on two sides for easy removal later on.
  • 2
    With a pastry brush, lightly brush the bottom and sides of the pan with the melted butter.
  • 3
    With a food processor running, add a cube of butter at a time until crumbly.
  • 4
    With the food processor running add the vanilla extract, beaten egg and mix until it comes together; about 2 minutes.
  • 5
    Press onto the bottom of the buttered baking pan. Place in the fridge for at least an hour.
  • 6
    FILLING In a mixing bowl combine the cream cheese, salt, flour and sugar. Mix until combined; about 3 - 5 minutes. Add the eggs, one at a time, mixing after each addition. Add the vanilla extract.
  • 7
    Place ¾ of the mixture into a small bowl and set aside.
  • 8
    Add the pumpkin puree to the remaining batter in the mixing bowl. Mix until combined, about 1 minute. (Cook’s Note) Do not over mix or the cheesecake will crack.
  • 9
    Melt the chocolate and let cool for two minutes.
  • 10
    Mix the chocolate with the plain cheesecake mixture in the separate mixing bowl.
  • 11
    Pour the pumpkin mixture into the baking pan. Place dollops of the chocolate mixture over the top of the pumpkin mixture.
  • 12
    Using a wooden skewer or knife tip, make swirls.
  • 13
    Bake until the cheesecake is set, about 45 minutes. It will still jiggle slightly when gently shaken. It will solidify when it cools.
  • 14
    Cool in the pan at room temperature. Place in the refrigerator overnight, in the same pan where it was baked.
  • 15
    With a sharp knife, cut into squares. Wipe knife blade between cuts to keep the squares clean and even.
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