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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)
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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

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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


  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.

    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.

Printable Recipe Card

About Pumpkin Chocolate Cheesecake Squares

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

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