Layered Pumpkin-Chocolate Cheesecake Bars

I was a tad busy over the weekend. My family went to the beach (which you can read about here), so I didn't do a whole lot of recipe testing. However, my mom and I did plenty of recipe swapping. We both read cookbooks and cooking magazines like it's the latest issue of People. Before I even sat down, she was already telling me which pages to turn to, because I had to look at such-and-such recipe.

I know. We're so cool.

Anyway, yesterday I had to bring a finger food dessert to church for our women's Bible study. I kept going back and forth on a few recipes before I finally settled on this one. And I'm SO glad I did.

I cut these into about 24-36 small bars, and I kid you not, within 5 minutes? They were gone.

I had saved a couple at home for the hubs to try.

When I got home, he told me that I need to make more, that they were so incredibly good. He has officially requested I make them for Thanksgiving.

The recipe itself is really simple, so don't let all of the little steps intimidate you. Because it's a layer bar, the steps are necessary. But each one is super easy. Also, most of the ingredients are things you would normally keep in your pantry. So no extra shopping for random ingredients you'll never use again!

Layered Pumpkin-Chocolate Cheesecake Bars

(Original recipe by BHG)

via

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

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• 2 8-ounce packages cream cheese, softened
• 1-3/4 cups sugar
• 3 eggs
• 1 cup canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

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• 6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
• 2 tablespoons butter

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• 1-1/4 cups sour cream
• 1/4 cup sugar

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Garnish: pinch of pumpkin pie spice + chocolate curls or chocolate shavings

 

 

Directions

1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-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.

2. 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, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate 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.

4. 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.
5
. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.

*Test Kitchen Tip: 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).
To Make Ahead: Bake and chill cookies 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.