Chocolate-Pumpkin Cheesecake Bars |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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I created this by taking my favorite cheesecake brownie recipe, which is about 40-years old, and kicking it up with pumpkin and spices. These will disappear fast, so consider doubling the recipe. âJudy Castranova, New Bern, North Carolina Ingredients:
1/3 cup butter, cubed |
1-1/2 ounces unsweetened chocolate, coarsely chopped |
1 tablespoon instant coffee granules |
1/2 cup boiling water |
1 cup canned pumpkin |
2 eggs, lightly beaten |
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
cheesecake batter: |
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup canned pumpkin |
1/4 cup sugar |
1 teaspoon vanilla extract |
3/4 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 egg |
1 cup (6 ounces) semisweet chocolate chips |
Directions:
1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly.
2. 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 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
3. 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.
4. Bake at 350° 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 leftovers. Yield: 2 dozen.
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