Look at these “I’m so Fancy” Pumpkin Chocolate Swirl Cheesecake Bars. “Can’t you see this gold? If you know the song, I got into your head and now you’re probably singing along.
Don’t hate me! (at least it’s not an annoying song like Y.M.C.A. or Muskrat Love, ok?)
Yup…pumpkin and chocolate together is like whoa, yet chocolate is my all time favorite all year round!
I have yet to make something with butterscotch this year though. I really need to get on that, I still have a couple of months left. (ha!)
These bars do look real fancy, with that swirl and all and they are pretty easy to make! And what a treat to share with family, friends, at parties and the holidays.
Fascinated with swirly desserts? How about these fancies?
Bring these Pumpkin Chocolate Swirl Cheesecake Bars to the yard and everyone will be swooning and begging for more. Here’s the recipe!
Pumpkin Chocolate Swirl Cheesecake Bars
For the Crust
- 26 chocolate wafer cookies I used Oreo Thins, crushed
- 1 tablespoon sugar
- 3-4 tablespoons unsalted butter melted
Pumpkin and Chocolate Cheesecake Filling
- 1 1/2 packages bar cream cheese softened
- 1/2 cup sugar
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 tablespoons all-purpose flour
- 1/2 teaspoon pumpkin-pie spice
- 1/4 teaspoon salt
- 1/3 cup semisweet chocolate chips
- 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.