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Pumpkin cheesecake with chocolate swirls on graham crust garnished with whipped cream and pumpkin seeds

Pumpkin Chocolate Cheesecake Bars

Discover the easiest Pumpkin Chocolate Cheesecake Bars recipe! Ready in 30 minutes, no-bake option, and perfect for holidays. Try it now! Creamy pumpkin cheesecake swirled with chocolate and a buttery crust. This easy Pumpkin Chocolate Cheesecake Bars recipe is a must-try!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
Topping
  • 1 cup semisweet chocolate chips

Equipment

  • 8x8-inch baking dish
  • Mixing Bowls
  • Measuring cups and spoons
  • Spatula
  • Parchment paper

Method
 

Step 1: Preparing the Ingredients
  1. Preheat your oven to 350°F (180°C).
  2. In a medium bowl, combine graham cracker crumbs and melted butter until well-mixed.
  3. Press the crumb mixture evenly into the bottom of the prepared baking dish.
Step 2: Cooking the Main Components
  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  2. Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. Mix until well-combined.
  3. Pour the cheesecake mixture over the crust, spreading it evenly.
  4. Sprinkle chocolate chips evenly over the cheesecake layer.
  5. For a marbled effect, gently swirl the chocolate chips into the cheesecake mixture using a knife.
Step 3: Assembling the Dish
  1. Bake for 25-30 minutes, or until the edges are lightly golden, and the center is set.
Step 4: Baking or Final Cooking Touches
  1. Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before slicing and serving.
  2. For the no-bake option, skip the oven and refrigerate the bars for at least 4 hours or overnight.

Notes

For a firmer texture, use less pumpkin puree or add an extra egg. Add a teaspoon of instant espresso powder to the chocolate chips for a more intense chocolate flavor. Avoid overbaking, as this can cause the bars to become dry and crack. Be patient when cooling and chilling the bars to ensure they hold together when sliced.