Sunday, December 4, 2011

Chocolate Pumpkin Cheesecake Bars

1/3 c. butter, cubed
1 1/2 oz. semi-sweet chocolate, coarsely chopped
1 Tbsp. instant coffee granules
1/2 c. boiling water
Chocolate pumpkin base
1 c. pumpkin puree
2 eggs, lightly beaten
2 c. flour
1 1/2 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt

Cheesecake Batter:
8 oz. cream cheese
1/2 c. pumpkin puree
1/4 c. sugar
1 tsp. vanilla
3/4 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. allspice
1 egg
1 c. semisweet chocolate chips

Before baking
In a microwave oven, melt butter and chocolate; stir until smooth. Cool slightly.
In a large bowl, dissolve coffee in water. Stir in the pumpkin, eggs, and chocolate mixture. Combine the flour, sugar, baking soda, and salt; gradually add to chocolate mixture. Transfer to a 15x10x1 inch baking pan coated with cooking spray (I used a 13x11x2 inch baking pan, which meant a longer baking time).
For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla, and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl the cheesecake portion. Sprinkle with chocolate chips.
Bake at 350 F for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate any leftovers.

Recipe from Taste of Home

3 comments:

  1. Wow, sounds so good. Did you make this up or find it somewhere? I would never have thought to add coffee, but we drink pumpkin lattes, so why not!?

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  2. Man,I wish we lived closer to one another, we could have an awesome time cooking together!!!

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  3. I found the recipe in a Taste of Home magazine. They were supposed to be cooking in a cookie sheet and be more brownie-like. Since I used a baking dish it was more cake-like, but definitely delicious.
    And I would totally cook with you if we lived closer! At least we can exchange recipes! I intend to use your Frost Bites recipe this week!

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