Pumpkin Chocolate Cheesecake Squares
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- 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
- 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
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.
2With a pastry brush, lightly brush the bottom and sides of the pan with the melted butter.
3With a food processor running, add a cube of butter at a time until crumbly.
4With the food processor running add the vanilla extract, beaten egg and mix until it comes together; about 2 minutes.
5Press onto the bottom of the buttered baking pan. Place in the fridge for at least an hour.
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.
7Place ¾ of the mixture into a small bowl and set aside.
8Add 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.
9Melt the chocolate and let cool for two minutes.
10Mix the chocolate with the plain cheesecake mixture in the separate mixing bowl.
11Pour the pumpkin mixture into the baking pan. Place dollops of the chocolate mixture over the top of the pumpkin mixture.
12Using a wooden skewer or knife tip, make swirls.
13Bake until the cheesecake is set, about 45 minutes. It will still jiggle slightly when gently shaken. It will solidify when it cools.
14Cool in the pan at room temperature. Place in the refrigerator overnight, in the same pan where it was baked.
15With a sharp knife, cut into squares. Wipe knife blade between cuts to keep the squares clean and even.