Chocolate-Pumpkin Cheesecake Bars

A square piece of pumpkin chocolate chip bread in the foreground, with more slices and a whole pumpkin in the background.

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Chocolate-Pumpkin Cheesecake Bars

These indulgent Chocolate Pumpkin Cheesecake Bars feature three delightful layers that come together to create a stunning dessert or anytime treat!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: Baking, Chocolate, Cream Cheese, Pumpkin

Servings:

Author: Nicole

Equipment

Ingredients

For the Chocolate Batter

⅓ cup ( about 75 grams or 5 tablespoons plus 1 teaspoon) unsalted butter cubed
1 ½ ounces milk chocolate coarsely chopped
1 tablespoon instant espresso powder
½ cup boiling water
1 cup pumpkin purée Homemade or store-bought
2 extra-large eggs lightly beaten
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ teaspoon baking soda
½ teaspoon salt

For the Cream Cheese Batter

1 (8 ounce) package cream cheese
½ cup pumpkin purée Homemade or store-bought
¼ cup granulated sugar
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice Homemade or store-bought
1 extra-large egg lightly beaten
¾ cup mini semisweet chocolate chips

Instructions

For the Chocolate Batter

Place a rack in the middle position and preheat the oven to 350℉. Line a 9 x 13-inch baking pan with a parchment sling and lightly spray with baking spray; set aside.
In a medium bowl, melt the butter and chocolate in the microwave; stir until smooth. Cool slightly. In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt
In a large bowl, dissolve the espresso powder in the water. Whisk in the pumpkin, eggs, and chocolate mixture. Using a silicone spatula, fold the flour mixture into the chocolate mixture. Transfer to the prepared baking pan.

For the Cheesecake Batter

Using a hand-held mixer, beat the cream cheese in a small bowl until smooth. Beat in the sugar, vanilla, and spices. Add the egg and beat on low speed just until combined. Spoon over chocolate batter. Cut through the batter with a knife or toothpick to swirl the cheesecake portion. (Do not over swirl or mix the two batters together.) Sprinkle with chocolate chips.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or individually wrap bars in plastic wrap, place in a freezer-safe container, and freeze for 2 months. Thaw in the refrigerator.

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