Pumpkin Cheesecake Bars
These delicious, creamy, and flavourful Pumpkin Cheesecake Bars combine a pumpkin cheesecake and a fudgy brownie.
Ingredients
For The Crust
- 2 cups Graham cracker crumb, About two sleeves
- ⅓ cup Butter, Melted
- 2 tablespoon Brown sugar, Packed
- ½ teaspoon Cinnamon
For The Brownie Batter
- 8 ounce Semi-sweet chocolate, Chopped
- ½ cup Butter
- 3 Eggs, Room temperature
- 1 teaspoon Vanilla extract
- 1 cup Light brown sugar, Lightly packed
- ½ cup All-purpose flour, Spooned and levelled
- ¼ cup Cocoa powder
- ½ teaspoon Espresso powder
- ½ teaspoon Cornstarch
- ¼ teaspoon Salt
For The Pumpkin Batter
- 1 ounce Cream cheese, Room temperature
- 1 cup Granulated sugar
- 2 Eggs, Room temperature
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- 1 teaspoon Pumpkin pie spice, See notes
- ½ teaspoon Salt
For The Topping
- ½ cup Semi-sweet chocolate chips, Melted
Instructions
How To Make The Crust
- Crumb the Graham Crackers to a soft and sandy texture. Note: you can use other kinds of dry cookies, such as Biscoff.2 cups Graham cracker crumb
- Melt the butter and add to the crumb.⅓ cup Butter
- Mix in brown sugar and cinnamon and mix well.½ teaspoon Cinnamon, 2 tablespoon Brown sugar
- Spread the mixture at the bottom of the lined pan evenly and press it down with the bottom of a measuring cup.
- Bake the crust for 10 minutes and let it cool down, then move on to the next layer.
How To Make The Brownie Layer
- Place the chopped chocolate and butter in a saucepan and melt them over medium heat. Stir it constantly to prevent it from burning. Set it aside to cool down.8 ounce Semi-sweet chocolate, ½ cup Butter
- Using the whisk attachment, beat the eggs, vanilla extract, and brown sugar for 2-3 minutes until the mixture is homogenous, smooth and double in size.3 Eggs, 1 cup Light brown sugar, 1 teaspoon Vanilla extract
- Mix in the chocolate and butter mixture and mix well.
- Sift all dry ingredients in a separate bowl and add them to the egg batter. Gently fold everything together. Stop mixing when there is no trace of dry ingredients.½ cup All-purpose flour, ¼ cup Cocoa powder, ½ teaspoon Espresso powder, ½ teaspoon Cornstarch, ¼ teaspoon Salt
- Pour the brownie batter into the prepared pan and bake for only 10 minutes. Move on to making the pumpkin batter.
How To Make The Pumpkin Batter
- Using the paddle attachment, beat the room-temperature cream cheese until it is smooth and lump-free.1 ounce Cream cheese
- Add the Granulated sugar and mix.1 cup Granulated sugar
- Remove the bowl from the mixer, using a spatula; add the eggs one at a time and mix well after each one. Add vanilla extract2 Eggs, 1 teaspoon Vanilla extract
- Add the pumpkin puree spice and salt, and mix well.1 cup Pumpkin puree, 1 teaspoon Pumpkin pie spice, ½ teaspoon Salt
- Use a measuring cup, scoop the pumpkin batter over the brownie batter and smooth it out with a spatula.
- Bake the Pumpkin Cheesecake Bars until the edges are set, but the center will be a bit jiggly. Let it cool down in the pan for an hour, then transfer it to the fridge.
- Melt the topping chocolate, pour it into a piping bag and decorate the top of the cheesecake bars. Let the chocolate set slightly, then cut the Pumpkin Cheesecake into squares. Please note: Do not let the chocolate harden fully because it will break when it is hard.½ cup Semi-sweet chocolate chips
Notes
Get the Pumpkin Pie Spice recipe from this post. Spice Blends
Nutrition
Calories: 401kcalCarbohydrates: 51gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 80mgSodium: 287mgPotassium: 235mgFiber: 3gSugar: 38gVitamin A: 2787IUVitamin C: 1mgCalcium: 54mgIron: 3mg
Tried this recipe?Let us know how it was!