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?
Keep It Sweet 