Crispy gingersnap crust, rich chocolate cheesecake layer and a light pumpkin cheesecake filling, i.e. a delicious dessert just in time for Thanksgiving
I may have served eight (yes, 8) varieties of pick-up desserts at my Thanksgiving with Friends, but these Pumpkin Chocolate Cheesecake Bars won me over as the number one pick for the evening. That wasn’t easy because all of the desserts were decadent and delicious. Maybe it was the combination of two of my favorite flavors, pumpkin and chocolate. Maybe it was the surprising spice from the gingersnap cookie crust. Maybe it was the lovely creamy texture with a perfect thin crispy crust in one bite. Maybe it was the balance of richness and lightness that allows you to eat not just one, but four two. Frankly, it doesn’t matter. These are delicious and if you like the sound of any of that, you must make them.
I saw Sharon’s recipe on the Curvy Carrot about a month ago and new right away I had to make it myself. There were a couple of modifications, but the recipe is largely based on hers. Just like she said, they were easy but a little time consuming. Definitely worth every minute, though!
The first thing you will need to do is make the crust
Grind up about 25 gingersnaps in a food processor until fine
Set cookie crumbs aside
Melt 4 tablespoons of butter in the microwave
Pour butter over cookie crumbs
Add 2 tablespoons of granulated sugar
Mix until well combined
Pour mixture into a 9×13 pan lined with tin foil and cooking spray
Spread mixture evenly and set aside
Now make your cheesecake filling
Make sure your cream cheese is softened at room temperature
Whip it well in your mixer until creamy and lumps are gone
Then add granulated sugar
Combine well until light and creamy
Beat in eggs, one at a time
Mix in 2 tablespoons of flour
Now add your pumpkin, pumpkin pie spice, vanilla and salt
Beat until your mixture is thick and creamy
Now, separate 1 1/2 cups of the pumpkin cheesecake filling and set aside in a large bowl
Measure out 6 ounces of semi-sweet chocolate
Melt with butter over low heat
Mixture will get very thick
Add chocolate to pumpkin filling that you set aside
Stir thoroughly
Pour chocolate batter over crust and bake for 15 minutes
Pour remaining pumpkin cheesecake filling on top
Bake for 35-45 minutes or until edges begin to separate from foil and middle bounces slightly when touched
Refrigerate for at least 4 hours or overnight
Remove cheesecake from pan and cut into small bars
Pumpkin Chocolate Cheesecake Bars
Adapted from The Curvy Carrot
Makes 36 small bars
Ingredients:
Crust:
1 1/4 cups of gingersnap cookie crumbs (about 25 cookies)
2 tablespoons granulated sugar
4 tablespoons (1/2 stick) unsalted butter
Filling:
2 8-ounce packages light cream cheese softened at room temperature
1 3/4 cup granulated sugar
3 large eggs
2 tablespoons all-purpose flour
1 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
pinch of salt
6 ounces semi-sweet chocolate chips
2 tablespoons (1/4 stick) unsalted butter
Directions:
Pre-heat oven to 325 degrees
Line a 13×9 pan with tin foil and spray with cooking spray, set aside
To make the crust, grind up about 25 gingersnaps in a food processor until fine; set cookie crumbs aside
Melt 4 tablespoons of butter in the microwave and pour over cookie crumbs
Add 2 tablespoons of granulated sugar and mix until well combined
Pour mixture into a 9×13 pan lined with tin foil and cooking spray; spread evenly using fingers to push down crust mixture and set aside
To make your cheesecake filling, whip cream cheese in mixer until creamy and lumps are gone
Add granulated sugar and combine on medium-high speed well until light and creamy
Beat in eggs, one at a time, on medium speed
Mix in flour on medium speed
Add your pumpkin, pumpkin pie spice, vanilla and salt and beat until your mixture is thick and creamy
Now, separate 1 1/2 cups of the pumpkin cheesecake filling and set aside in a large bowl
Melt chocolate chips and butter in a small saucepan over low heat; mixture will get very thick
Add chocolate to the pumpkin filling that you set aside and stir thoroughly
Pour chocolate batter over crust and bake for 15 minutes
Remove from oven and pour remaining pumpkin cheesecake filling on top
Bake for 35-45 minutes or until edges begin to separate from foil and middle bounces slightly when touched
Refrigerate for at least 4 hours or overnight
Remove cheesecake from pan and cut into small bars
Notes:
I used light cream cheese because I wanted a final product that wasn’t overly rich, but regular cream cheese would work as well
I actually meant to sprinkle additional gingersnap cookie crumbs on top of the pumpkin filling before baking but forgot! I think it would add a nice touch of spice to that layer
When cutting the bars, I recommend cleaning your knife with a paper towel between slices to keep from contaminating the layers with one another
What desserts are you making for Thanksgiving?
you had me at pumpkin, then i saw gingersnaps.
pumpkin and gingersnaps. oh how you have just won over my heart.
xo
Perfect combination of flavors and tastes! These were delicious!!!
I’m making pumpkin parfaits. I snagged the recipe from Carolyn over at lovinglosing.com It looked great. It’s my first time making it so I hope it turns out.
Oh my, chocolate, gingersnaps and pumpkin all in one recipe. This I have to try.
Well, how about a big YUM-O for these bars!!!
Lauren-
They look great! And aren’t they so good? I love the idea of sprinkling the gingersnaps on top, too! I’m glad they were a big hit!
They look so rich and delicious. Thanks for posting. They would make a good ending to the Thanksgiving meal. I’m doing a post today with my Roast Turkey and Homemade Stuffing.
Suzanne
om gosh these sound and look amazing xoxo
Can’t wait to try this recipe! I need these asap!
These look lovely. I love pumpkin and chocolate together too! (actually anything with chocolate, but nowadays, especially pumpkin hehe) I actually am not a big fan of gingersnap cookies but if it comes as a cheesecake crust, I will gladly consume it!
i bet they would be good with an oreo crust or really any other cookie as well!
Wow! I’m super excited you put pumpkin AND chocolate together!!! I need to try this.
These look delicious (who doesn’t love pumpkin, chocolate and cheesecake?)!
O, that looks delicious!
Eight desserts – amazing. I wish my family liked dessert!
your family doesn’t like dessert?! you should try to convert them with delicious baking:-)
OMG i need to make this xxxx
Oh yum! These look delicious!
These look uh-mazing! Love the idea of using a ginger snap crust! To answer your question, I’m trying to move away from pumpkin this year and am trying an apple spice cake instead!
oh apple spice sounds delicious! also, if it is made with apples, it must be healthy;-)
These cheesecake bars look so delicious! I love the gingersnap crust:) Thanks for visiting my blog:)
Oh my heavens, these look great. I love that you call ’em “pick up” desserts. People seem to be more comfortable picking up small bites of dessert at a party, rather than sitting down and eating one whole slice of something. I wish I could come to one of your parties 🙂
i think there should be a blogger dinner party:-)
Oh my gosh these sound INCREDIBLE!! I would love to make these for Thursday but already have so many desserts. I’m thinking the week after!
I love this recipe. Thank you!!! I made a Pumpkin Cheesecake a few weeks ago but I must say this looks like it knocks mine down a notch or two. I guess my tastebuds will have to be the judge. Have a great night
Lew
i still love regular pumpkin cheesecake too:-)
These look fantastic. I haven’t combined pumpkin and chocolate before, but how can you go wrong? Anxious to give this recipe a try.
oh my, those look heavenly!
How amazing do these look!??
8 pick-up desserts?!?! I want to go to your parties!! These look awesome… I love the pumpkin, ginger snap combo 🙂
please do, blogger dinner party time:-)
this is a perfect combo! thanks for sharing this recipe.
OMG , Lauren these are out of this world !!!!!!!!!!
Chloe and I made these yesterday . We tried them this afternoon and everyone loved them. Thankyou so much.
Happy Thanksgiving to you and your family.
so glad you liked them! Happy Thanksgiving to you!!
So many of my favorite things are in these bars…they look amazing!
Wow, what a stellar combo! That sounds so good! I really want to try this for a holiday party I’m going to 🙂 Looks like the perfect dessert to bring!
i’d love to hear if you try them! they are really delicious and addicting.
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