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Chocolate Pumpkin Cheesecake Bars


Three of my favorite things come together in these beautiful bars so perfect for fall! With a chocolate cookie crust, the creamy cheesecake filling is swirled with both pumpkin and chocolate flavors, leaving nothing to be desired.


 

Chocolate Pumpkin Cheesecake Bars

Makes 16 bars


1/3 package gluten free Oreos (about 4 oz.)

4 tablespoons butter, melted

2 (8 oz.) packages cream cheese, softened

1 cup sugar

1 cup canned pure pumpkin

3 large eggs

3 tablespoons gluten free 1:1 flour

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips (about 4 oz.)


Preheat oven to 350°F. Line bottom and sides of an 8-inch square pan with parchment paper or non-stick aluminum foil, leaving an overhang on all sides. Set aside.


In a food processor, blend cookies until fine crumbs. Add butter and pulse until combined. Press crumb mixture into bottom of baking dish. Bake for 15 minutes, then set aside to cool.


In a mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin, eggs, flour, pumpkin pie spice, and salt. Beat until smooth.


Place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring in between, until chocolate is melted and smooth. Add one cup of the pumpkin cream cheese mixture and stir to combine.


Pour remaining pumpkin mixture onto chocolate crust. Drop dollops of chocolate mixture all over the top, then swirl carefully with a knife. Bake until cheesecake is set but jiggle slightly when shaken, 40-50 minutes. Cool in pan, then cover and chill for at least two hours over overnight. Using overhang, transfer bars to a cutting board. With a knife dipped in water, cut into 16 squares. Serve.


 

Step-by-step tutorial:


Gather your ingredients. You will need GF oreo cookies, butter, 2 packages cream cheese, sugar, canned pumpkin, 3 eggs, pumpkin pie spice, and chocolate chips.


Preheat oven to 350°F. In a food processor, add one of the three rows of Oreos (1/3 of package) and process until fine crumbs. Add 4 tablespoons melted butter and pulse until combined. Press into an 8-inch dish lined with parchment or non-stick aluminum foil. Bake for 15 minutes, then set aside to cool. In a mixing bowl, beat together the two packages cream cheese and 1 cup sugar. Add 1 cup pumpkin and beat to combine.


Add three eggs and beat, then add 3 tablespoons GF flour, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. Mix on medium high until smooth and creamy. Set aside. In a glass measuring cup, melt 1/2 cup chocolate chips in microwave at 30 second intervals, stirring in between. When melted and smooth, add 1 cup of pumpkin cheesecake mixture to the chocolate and stir until smooth.


Pour remaining pumpkin mixture onto cookie crust. Top with dollops of chocolate, then swirl with a knife. Bake for 40-50 minutes or until cheesecake is set but still jiggles slightly when shaken.


To prevent cracking (like mine did), turn off oven and leave cheesecake in with oven door open until completely cooled. I was too impatient, and so the famous cheesecake cracks happened! After cooled, cover with plastic wrap and refrigerate for at least 2 hours or overnight to completely chill and set. When ready to serve, pull foil out of baking dish onto a cutting board. I peeled the foil off of the cheesecake without any trouble. Cut into 16 squares (4x4) and serve!


I don't know if there is a more perfect dessert for autumn. These are going to be on repeat at our house for sure!



Recipe Source: Recipe adapted from a recipe by Martha Stewart


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