Chocolate-Pumpkin Cheesecake Bars Recipe
"I created this by taking my favorite cheesecake brownie recipe, which is about 40-years old, and kicking it up with pumpkin and spices. These will disappear fast, so consider doubling the recipe. —Judy Castranova, New Bern, North Carolina..."
INGREDIENTS
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1/3 cup butter, cubed
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1-1/2 ounces unsweetened chocolate, coarsely chopped
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1 tablespoon instant coffee granules
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1/2 cup boiling water
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1 cup canned pumpkin
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2 Eggland's Best Eggs, lightly beaten
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2 cups all-purpose flour
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1-1/2 cups sugar
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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CHEESECAKE BATTER:
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1 package (8 ounces) reduced-fat cream cheese
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1/2 cup canned pumpkin
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1/4 cup sugar
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1 teaspoon vanilla extract
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3/4 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/8 teaspoon ground cloves
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1 Eggland's Best Egg
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1 cup (6 ounces) semisweet chocolate chips
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