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


  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!?

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

  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!