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    Home » Recipe Index » Bars

    Pumpkin Chocolate Swirl Cheesecake Bars

    Published: Oct 26, 2015 · by Kim Lange · This post may contain affiliate links ·

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    Pumpkin Chocolate Swirl Cheesecake Bars

    Look at these "I'm so Fancy" Pumpkin Chocolate Swirl Cheesecake Bars. These cheesecake bars do look real fancy, with that chocolate swirl and Oreo crust!  What a treat to share with family, friends, at parties and the holidays. Bring these Pumpkin Chocolate Swirl Cheesecake Bars to the yard and everyone will be swooning and begging for more.

    Pumpkin Chocolate Swirl Cheesecake Bars

    Anywhooo...How festive and colorful are these swirly cheesecake bars paired with two of the most wonderful yummy flavors for fall?  

    Yup...pumpkin and chocolate together is like whoa!  

    However, chocolate never goes out of style for any season!   But it's pretty obvious, pumpkin is completely one of the main dessert ideas for the fall and winter holidays.  But, chocolate and pumpkin is highly under-rated, in my opinion.  If you've never tried pumpkin and chocolate together in a cheesecake type dessert, give it a go!

    Ingredients You Need for Pumpkin Chocolate Cheesecake Bars

    For the Crust

    • 26 chocolate oreo cookies I used Oreo Thins, crushed
    • 1 tablespoon sugar
    • 3-4 tablespoons unsalted butter melted

    Pumpkin and Chocolate Cheesecake Filling

    • 12 ounces packages bar cream cheese
    • ½ cup sugar
    • ¾ cup canned pumpkin puree
    • 2 large eggs
    • ½ tablespoon all-purpose flour
    • ½ teaspoon pumpkin-pie spice
    • ¼ teaspoon salt
    • ⅓ cup semisweet chocolate chips

    How to Make Pumpkin Chocolate Cheesecake Bars

    1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
    2. Blend crushed cookies with sugar, then add in melted butter and mix well (Approx. 1 cup of mixture.)
    3. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool.
    4. Using mixer, mix softened cream cheese until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt and process until combined. Set aside.
    5. Place chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until melted. Add 1 cup of the pumpkin cheesecake mixture and combine and stir until well incorporated. Set aside.
    6. Pour remaining pumpkin mixture into prepared pan.
    7. Dollop drops of the chocolate mixture onto pumpkin mixture and swirl with a butter knife.
    8. Bake until cheesecake is set but jiggles slightly when gently shaken, 35-45 for 9-inch pan, 40 to 50 minutes for 8-inch pan. Cool in pan.
    9. Cover and chill until firm, at least 2 hours.
    10. Take cheesecake out of pan with sides of tin-foil for easy removal and with a knife dipped in water, cut into 16 squares. Serve.

    Pumpkin Chocolate Swirl Cheesecake Bars

    Fascinated with swirly desserts? How about these fancies?

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    Pumpkin Chocolate Swirl Cheesecake Bars

    Pumpkin Chocolate Swirl Cheesecake Bars

    Kim Lange
    Look at these "I'm so Fancy" Pumpkin Chocolate Swirl Cheesecake Bars. These do look real fancy, with that swirl and all and what a treat to share with family, friends, at parties and the holidays. Bring these Pumpkin Chocolate Swirl Cheesecake Bars to the yard and everyone will be swooning and begging for more.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Servings 16 Servings
    Calories

    Ingredients
      

    For the Crust

    • 26 chocolate oreo cookies I used Oreo Thins, crushed
    • 1 tablespoon sugar
    • 3-4 tablespoons unsalted butter melted

    Pumpkin and Chocolate Cheesecake Filling

    • 12 ounces packages bar cream cheese
    • ½ cup sugar
    • ¾ cup canned pumpkin puree
    • 2 large eggs
    • ½ tablespoon all-purpose flour
    • ½ teaspoon pumpkin-pie spice
    • ¼ teaspoon salt
    • ⅓ cup semisweet chocolate chips

    Instructions
     

    • Preheat oven to 350 degrees. Line bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
    • Blend crushed cookies with sugar, then add in melted butter and mix well (Approx. 1 cup of mixture.)
    • Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool.
    • Using mixer, mix softened cream cheese until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt and process until combined. Set aside.
    • Place chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until melted. Add 1 cup of the pumpkin cheesecake mixture and combine and stir until well incorporated. Set aside.
    • Pour remaining pumpkin mixture into prepared pan.
    • Dollop drops of the chocolate mixture onto pumpkin mixture and swirl with a butter knife.
    • Bake until cheesecake is set but jiggles slightly when gently shaken, 35-45 for 9-inch pan, 40 to 50 minutes for 8-inch pan. Cool in pan.
    • Cover and chill until firm, at least 2 hours.
    • Take cheesecake out of pan with sides of tin-foil for easy removal and with a knife dipped in water, cut into 16 squares. Serve.

    Notes

    For non-chocolate, just omit the chocolate
    Keyword bars, cheesecake, chocolate, fall desserts, pumpkin
    Tried this recipe?Let us know how it was!

     

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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

    Comments

    1. Joanne says

      September 12, 2016 at 10:40 pm

      These look delicious and love the chocolate swirls!

      • ChocolaTess says

        September 13, 2016 at 11:57 am

        Thank you Joanne! Chocolate swirls are always acceptable, right? 🙂

    2. Natasha Mairs says

      October 30, 2015 at 5:57 am

      I tried pumpkin for the first tie a few weeks ago in a cheesecake and it was delicious! will be trying these out

      • ChocolaTess says

        November 02, 2015 at 6:16 pm

        I hope you enjoy them Natasha! Thanks so much for stopping by!

    3. teresa says

      October 27, 2015 at 11:16 pm

      Two of my favorite flavors. Looks heavenly.

      • ChocolaTess says

        October 28, 2015 at 9:37 pm

        Thank you Teresa! 😉

    4. Stephanie | The Foodie and The Fix says

      October 27, 2015 at 9:08 am

      These look DELICIOUS!! I'm completely with you on the butterscotch, I haven't found any great chips either 🙁 Though talking about butterscotch makes me want a butterscotch sundae from DQ!!

      • ChocolaTess says

        October 28, 2015 at 9:39 pm

        Thank you so much Stephanie. LOL..funny you said that, that is what I think of too. 🙂

    Trackbacks

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      April 22, 2021 at 8:00 pm

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      April 11, 2021 at 12:19 am

      […] Pumpkin Chocolate Swirl Cheesecake Bars […]

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    Kim Lange

    Hi, I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

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