Pumpkin Chocolate Cheesecake Squares

Renée G.


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.


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40 Min
45 Min


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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

How to Make Pumpkin Chocolate Cheesecake Squares


  • 1CRUST

    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.

Printable Recipe Card

About Pumpkin Chocolate Cheesecake Squares

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American

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