Pumpkin Chocolate Cheesecake Bars |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Adapted from BHG's The Ultimate Cookie Book Ingredients:
1 1/4 cups chocolate graham cracker crumbs, crushed |
1/4 cup sugar |
1/3 cup unsalted butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 3/4 cups sugar |
3 eggs, large |
1 cup pumpkin, the pure solid pumpkin in the can |
1/2 teaspoon pumpkin pie spice |
1/2 teaspoon vanilla |
1/4 teaspoon salt |
6 ounces semisweet chocolate chips |
2 tablespoons unsalted butter |
1 1/4 cups sour cream |
1/4 cup sugar |
Directions:
1. For the crust:
2. Pre-heat the oven to 325 degrees. Lightly grease a 13x9x2-inch baking pan.
3. In a large bowl, stir the together the graham cracker crumbs and sugar. Add the melted butter; mix well.
4. Press the crumb mixture evenly into the bottom of the prepared pan.
5. For the filling:
6. In a large mixing bowl, beat the cream cheese and the 1 3/4 cups sugar with an electric mixer on medium speed until combined.
7. Add the eggs, one at a time, beating on low speed after each addition until just combined.
8. Stir in pumpkin, pumpkin pie spice, vanilla, and salt.
9. Transfer 1 1/4 cups of the filling to another medium bowl. Set both bowls aside.
10. In a small saucepan, heat and stir the chocolate and butter over low heat until smooth.
11. Stir the melted chocolate mixture into the 1 1/4 cups filling. Carefully spread the chocolate filling over the graham cracker crust and bake for 15 minutes.
12. Carefully pour the remaining pumpkin filling over the baked chocolate layer, spreading evenly.
13. Bake for 40-45 minutes more or until mixture is slightly puffed around edges and just set in the center. Let stand in pan on a wire rack for 30 minutes.
14. Meanwhile, in a small bowl, stir together the sour cream and 1/4 cup sugar. Cover; let stand at room temperature while cooling.
15. Gently spread the sour cream mixture over the partially cooled baked mixture; cool completely.
16. Cover and chill at least 4 hours.
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