Chocolate Pumpkin Cheesecake Bars Recipe

Introduction

These Chocolate Pumpkin Cheesecake Bars combine the rich flavor of chocolate with the warm, spiced taste of pumpkin in a quick-prep dessert. Perfect for fall gatherings or anytime you crave something indulgent yet easy to make. If you love pumpkin treats, you might also enjoy this easy Pumpkin Bread or these Chocolate Chip Cookie Cheesecake Bars.

Ingredients

These decadent Chocolate Pumpkin Cheesecake Bars combine a rich chocolate crust with a velvety spiced pumpkin filling for the ultimate fall dessert experience.

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup sour cream
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon all-purpose flour

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: These Chocolate Pumpkin Cheesecake Bars are ready in about 25% less time than a full-sized cheesecake.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine crushed chocolate graham crackers, melted butter, and a tablespoon of sugar in a medium bowl. Press the mixture firmly into the bottom of a parchment-lined 9×9 inch baking pan. Use the bottom of a measuring cup to create an even, compact layer.

Bake the crust at 350°F (175°C) for 8–10 minutes, just until set and fragrant. Let it cool completely on a wire rack before adding the filling to prevent a soggy bottom.

Step 2 — Make the Pumpkin Cheesecake Layer

In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice, mixing just until combined. Be careful not to overmix, as this can incorporate too much air and cause cracking.

Step 3 — Prepare the Chocolate Cheesecake Layer

In a separate bowl, beat another portion of softened cream cheese with sugar. Melt semi-sweet chocolate chips and allow them to cool slightly before folding into the cream cheese mixture. Stir in eggs and vanilla until the chocolate batter is uniform in color.

Step 4 — Layer the Batters

Alternate dropping large spoonfuls of the pumpkin and chocolate cheesecake batters over the cooled crust. For a marbled effect, gently swirl the batters with a knife or skewer, making just a few passes to avoid muddying the colors.

Step 5 — Bake the Cheesecake Bars

Place the pan in a preheated 325°F (160°C) oven and bake for 35–45 minutes. The edges should look set, but the center will still have a slight jiggle when you gently shake the pan. This is your cue that the Chocolate Pumpkin Cheesecake Bars are perfectly baked.

Step 6 — Cool Gradually

Turn off the oven, crack the door open, and let the bars cool inside for 1 hour. This gradual temperature change helps prevent surface cracks from forming due to sudden shifts in heat.

Step 7 — Chill Thoroughly

Transfer the pan to a wire rack to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. Chilling firms up the texture and allows the flavors to meld beautifully.

Step 8 — Slice and Serve

Lift the chilled Chocolate Pumpkin Cheesecake Bars from the pan using the parchment paper overhang. Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat slices. Serve chilled, optionally garnished with whipped cream or chocolate shavings.

Nutritional Information

Calories	320
Protein	6g
Carbohydrates	28g
Fat	21g
Fiber	2g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These simple ingredient swaps can help you customize your Chocolate Pumpkin Cheesecake Bars to fit various dietary needs while maintaining delicious flavor.

• Greek yogurt for cream cheese — Adds protein and reduces fat while keeping a tangy, creamy texture.
• Almond flour for graham crackers — Creates a gluten-free, lower-carb crust with a nutty flavor.
• Coconut sugar for brown sugar — Provides a lower glycemic index alternative with caramel notes.
• Silken tofu for cream cheese — Offers a dairy-free, high-protein base that blends smoothly.
• Monk fruit sweetener for granulated sugar — Delivers sweetness without carbs or calories.
• Coconut cream for heavy cream — Makes the filling rich and dairy-free with subtle coconut flavor.
• Reduced-sodium pumpkin puree — Lowers sodium content while keeping the pumpkin flavor intact.
• Dark chocolate chips for milk chocolate — Increases antioxidants and reduces sugar in the chocolate swirl.

Serving Suggestions

• Pair with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the rich chocolate pumpkin cheesecake bars.
• Drizzle with salted caramel or dark chocolate ganache for an extra layer of decadence.
• Serve alongside a warm mug of spiced chai, pumpkin spice latte, or strong coffee to balance the sweetness.
• Perfect for autumn gatherings, Thanksgiving dessert tables, or Halloween parties.
• Garnish with chopped pecans, a dusting of cocoa powder, or pumpkin spice for visual appeal.
• Cut into smaller squares for bite-sized treats at potlucks or larger portions for a cozy dessert at home.

These chocolate pumpkin cheesecake bars are versatile enough for both casual and festive occasions, making them a crowd-pleasing dessert year-round.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control the sweetness and spice levels yourself.
• Mistake: Overmixing the cheesecake batter, which incorporates too much air. Fix: Mix just until the ingredients are combined to prevent a puffy, cracked top.
• Mistake: Not properly preparing the pan, leading to stuck bars. Fix: Line your pan with parchment paper with overhanging edges for easy removal.
• Mistake: Using cold cream cheese, which creates a lumpy batter. Fix: Ensure all dairy ingredients are at room temperature for a perfectly smooth filling.
• Mistake: Baking the Chocolate Pumpkin Cheesecake Bars in a too-hot oven. Fix: Bake low and slow, around 325°F (163°C), to cook evenly without cracking.
• Mistake: Skipping the water bath for the baking pan. Fix: Place your pan inside a larger pan with hot water to provide gentle, moist heat.
• Mistake: Cutting the bars before they are completely chilled. Fix: Refrigerate for at least 4 hours, or preferably overnight, for clean, neat slices.
• Mistake: A soggy crust from a wet pumpkin filling. Fix: Pre-bake your crust for 8-10 minutes to create a protective, crisp barrier.
• Mistake: Not tasting your spiced pumpkin mixture before baking. Fix: Adjust cinnamon, ginger, and nutmeg to your preference for a perfectly balanced flavor.
• Mistake: Rushing the cooling process on the countertop. Fix: Let the pan cool gradually at room temperature for an hour before refrigerating.

Storing Tips

• Fridge: Store Chocolate Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. Keep them at or below 40°F for food safety.
• Freezer: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm treat, microwave a refrigerated bar for 15-20 seconds until just warmed through. Do not reheat frozen bars directly; always thaw first.

Proper storage ensures your Chocolate Pumpkin Cheesecake Bars maintain their creamy texture and flavor while staying safe to eat.

Conclusion

These Chocolate Pumpkin Cheesecake Bars are the perfect fall dessert, combining rich chocolate with creamy pumpkin. We hope you love making them as much as we do! Try the recipe and share your results in the comments below. For more delicious treats, check out our Reese’s Peanut Butter Cup Cheesecake Recipe or Heavenly Black Forest Cheesecake Recipe.

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FAQs

Can I make these Chocolate Pumpkin Cheesecake Bars ahead of time?

Yes, these bars are perfect for making ahead. They need to chill for at least 4 hours to set properly, so preparing them the day before serving is ideal. The flavors of the Chocolate Pumpkin Cheesecake Bars deepen and improve after an overnight rest in the refrigerator.

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin, but it must be cooked and pureed until very smooth. Canned pumpkin is recommended for consistency and moisture control, which helps prevent a watery filling in your Chocolate Pumpkin Cheesecake Bars.

How should I store leftover bars?

Store any leftover Chocolate Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars for up to 3 months; thaw them in the refrigerator before serving.