Can I double this recipe for a larger crowd?

Yes! Just double all ingredients and use a 9x13-inch metal pan. Bake time may increase by 5–10 minutes—watch for that signature jiggle in the center.

Can I use low-fat cream cheese instead of full-fat?

It’s possible, but not recommended. Full-fat cream cheese gives the bars their richness and structure. Low-fat versions can lead to a softer, less stable bar.

What’s the best way to cut clean cheesecake squares?

Use a sharp knife dipped in hot water and wiped clean between cuts. This prevents sticking and gives those bakery-style clean edges.

Can I make this recipe gluten-free or dairy-free?

For gluten-free, use gluten-free cookies or graham crackers for the crust. For dairy-free, use plant-based cream cheese and butter alternatives, but note the texture may differ slightly.

Pumpkin Chocolate Cheesecake Bars – The Best Fall Treat Ever

Pumpkin Chocolate Cheesecake Bars

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Pumpkin Chocolate Cheesecake Bars are a rich and creamy fall dessert featuring a buttery chocolate crust, spiced pumpkin cheesecake filling, and swirled semisweet chocolate topping. Perfect for holidays and cozy gatherings.

Author: Emily
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours (including chilling)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

10 (150g) chocolate graham crackers
6 tbsp (85g) unsalted butter, melted
16 oz (454g) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (244g) canned pure pumpkin purée
3 large eggs, at room temperature
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp fine sea salt
4 oz semisweet chocolate, chopped

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Instructions

Preheat oven to 350°F. Line an 8×8-inch light metal baking pan with parchment paper and lightly grease it.
Pulse graham crackers in a food processor to fine crumbs. Mix with melted butter.
Press the crumb mixture into the prepared pan. Bake for 10 minutes. Cool completely.
In a large bowl, beat cream cheese, sugar, and pumpkin purée until smooth.
Add eggs one at a time, beating after each. Then add flour, spices, and salt. Mix just until combined.
Melt chopped chocolate in the microwave in 30-second bursts. Mix 1 cup of cheesecake batter into the chocolate.
Pour the pumpkin batter over the crust. Drop dollops of chocolate batter on top and swirl using a knife.
Bake for about 40 minutes until edges are set and center is slightly jiggly.
Cool completely in pan, then refrigerate for at least 4 hours before cutting into bars.

Notes

Use full-fat cream cheese for best texture.
Let all ingredients come to room temperature before mixing.
Do not overmix batter after adding eggs.
For best swirl effect, avoid over-swiping the knife.
Can be frozen for up to 2 months.

Nutrition

Serving Size: 1 bar
Calories: 270
Sugar: 18g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Find it online: https://recipeshots.com/pumpkin-chocolate-cheesecake-bars/