I have a real weakness for cheesecake and Thanksgiving desserts. That’s why I think combining them makes the perfect addition to the Thanksgiving feast! Bars are easier to slice than a big, round cheesecake, but equally as delectable!
Gather all of the ingredients.
Preheat oven to 350 degrees F. Line bottom of an 8-inch square baking pan with either parchment paper or aluminum foil, leaving an overhang on all sides * this overhang is important and will come into play later *
In food processor, blend 20 chocolate wafer cookies and 2 tablespoons of sugar until finely ground.
Add 4 tablespoons melted butter into food processor and pulse until moistened.
Transfer the crumbs to the pan and press gently into bottom. Bake for 12-15 minutes until fragrant and slightly firm. Set aside.
Place 2 8-ounce packages of softened cream cheese in food processor.
Blend until smooth.
Add 1 cup sugar, 1 cup pumpkin puree, 3 large eggs, 3 tablespoons flour, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt into food processor and process until combined.
In a microwave safe bowl melt 4 ounces semisweet chocolate in 30 second intervals, stirring in between. Be careful not to burn the chocolate (shorter increments of time in the microwave will prevent burning). Then add 1 cup of the pumpkin mixture from above into the chocolate. * This causes the chocolate mixture and pumpkin mixture to be the same density, therefore making it easier to swirl *
Pour pumpkin mixture into pan with cookie crust. Drop dollops of chocolate mixture onto pumpkin mixture. Use a paring knife to swirl the pumpkin and chocolate together.
Bake until cheesecake is set but jiggles slightly when gently shaken, approximately 40-50 minutes.
Cool in pan. Cover and chill for 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With knife dipped in hot water, cut into squares.
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For a printer friendly version of this recipe click here: Pumpkin and Chocolate Cheesecake Bars.htm
Happy Thanksgiving!
xoxo,
Ali
