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pumpkin chocolate cheesecake bars

Pumpkin Chocolate Cheesecake Bars 

Meghan
A bar dessert with a graham cracker crust, layers of a pumpkin cheesecake and chocolate pumpkin cheesecake filling, and a sour cream topping.
Prep Time 30 mins
Cook Time 1 hr
Cool / Chill Time 3 hrs 30 mins
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 24 bars

Ingredients
  

  • 1 1/4 cups graham cracker crumbs
  • 1/4
 cup sugar
  • 1/3 
 cup butter (melted)
  • 16 ounces cream cheese, softened (2 packages)
  • 1 3/4 
 cups sugar
  • 3
 eggs
  • 1 
 cup canned pumpkin
  • 1/2 
 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 
 teaspoon vanilla
  • 1/4 
 teaspoon salt
  • 6
 ounces semisweet chocolate, cut up (or 3 ounces semisweet plus 3 ounces bittersweet)
  • 1 tablespoon bourbon (optional)
  • 2 
 tablespoons butter
  • 1 1/4 
 cups sour cream
  • 1/4 
 cup sugar
  • Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls

Instructions
 

  • Preheat oven to 325 degrees F. Lightly grease a 13x9-inch baking pan; set aside.
  • In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
  • In a large bowl, combine cream cheese and the 1 3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, cinnamon, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture and set aside in a separate bowl (this mixture will have the chocolate added to it).
  • In a small heavy saucepan, combine the 6 ounces chocolate, the bourbon if using, and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
  • Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
  • In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over bars. Cool completely. Cover and chill for at least 3 hours. Cut into bars. To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip).
  • Before serving, sprinkle with nutmeg and/or chocolate curls.

Notes

To Make Ahead: Bake and chill as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.
Source: Adapted from Midwest Living
You're Gonna Bake It After All
bakeitafterall.com
Keyword dessert, fall, pumpkin