pumpkin chocolate cheesecake squares
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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yield
9 serving(s)
prep time
40 Min
cook time
45 Min
method
Bake
Ingredients For pumpkin chocolate cheesecake squares
- CRUST
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butter (for greasing the pan)
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1 cup all-purpose flour
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1 stick butter, cubed
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¼ cup sugar
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2 tsp. pure vanilla extract
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¼ tsp salt
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1 egg yolk, beaten
- FILLING
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2½ (8 oz.) blocks cream cheese
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¾ cup sugar
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1 ½ cups canned pumpkin puree
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3 large eggs
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4 tbsp. all-purpose flour
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½ tsp salt
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1 tsp. vanilla extract
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4 (1 oz.) baker’s dark or semi-sweet chocolate squares
How To Make pumpkin chocolate cheesecake squares
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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.
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2With a pastry brush, lightly brush the bottom and sides of the pan with the melted butter.
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3With a food processor running, add a cube of butter at a time until crumbly.
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4With the food processor running add the vanilla extract, beaten egg and mix until it comes together; about 2 minutes.
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5Press onto the bottom of the buttered baking pan. Place in the fridge for at least an hour.
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6FILLING 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.
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7Place ¾ of the mixture into a small bowl and set aside.
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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.
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9Melt the chocolate and let cool for two minutes.
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10Mix the chocolate with the plain cheesecake mixture in the separate mixing bowl.
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11Pour the pumpkin mixture into the baking pan. Place dollops of the chocolate mixture over the top of the pumpkin mixture.
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12Using a wooden skewer or knife tip, make swirls.
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13Bake until the cheesecake is set, about 45 minutes. It will still jiggle slightly when gently shaken. It will solidify when it cools.
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14Cool in the pan at room temperature. Place in the refrigerator overnight, in the same pan where it was baked.
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15With a sharp knife, cut into squares. Wipe knife blade between cuts to keep the squares clean and even.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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