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    Home » Dessert » Bar Cookies

    Pumpkin Chocolate Chip Cheesecake Bars

    September 22, 2014 by Melissa Griffiths 36 Comments

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    Fudgy, decadent Pumpkin Chocolate Chip Cheesecake Bars - recipe from Barbara Bakes

    These Pumpkin Chocolate Chip Cheesecake Bars are rich and decadent. A fudgy pumpkin chocolate chip base is topped with a creamy cheesecake layer studded with more chocolate chips.

    When I’m craving a brownie and no one’s home to help me eat them, I go through the drive through at Kneaders Bakery and buy just one of their Cheesecake Brownies. They have a rich and fudgy base and a creamy cheesecake top with chocolate chips on top of the cheesecake. It’s a great combination of textures and flavors.

    I had the Kneader’s cheesecake brownies in mind when I created this recipe. Pumpkin desserts are a fall favorite, so I decided to create a fall version of the brownies to take to a blogger luncheon.

    Pumpkin Chocolate Chip Cheesecake Bars - recipe from Barbara Bakes

    For the base, I adapted a pumpkin chocolate chip cookie recipe, using brown sugar and less leavening, so it would be richer and more fudgy. Then I topped it with an easy to make cheesecake batter and added chocolate chips to both the base and the cheesecake topping because I love the added texture and chocolatey deliciousness the chips give the bars.

    I made these the day before I went to the luncheon, and put them in the fridge with a big Do Not Eat sign on them. There was a little bit of grumbling from my boys about me not making them for them to eat. Fortunately, there were a couple of bars left, so I brought them home and my oldest son devoured them and declared them really good. I loved them too. I’ll have to make another pan again soon.

    Featured Image for post Pumpkin Chocolate Chip Cheesecake Bars
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    Pumpkin Chocolate Chip Cheesecake Bars

    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Bar Cookies
    Servings: 16 bars
    Author: Barbara Schieving

    Equipment

    • Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
    • USA Pan Bakeware Square Cake Pan, 9 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

    Ingredients

    • 1 ¼ cup all-purpose flour
    • 2 teaspoons pumpkin pie spice
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter room temperature
    • ¾ cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup canned pumpkin puree
    • 1 ½ cups semisweet chocolate chips divided

    Cheesecake Layer

    • 1 package 8 oz cream cheese, softened
    • ½ cup sugar
    • 1 egg room temperature
    • 1 tablespoon flour

    Instructions

    • Preheat oven to 350°. Line bottom and sides of a 9-by-9-inch baking pan with foil, leaving an overhang on ends.
    • Prepare cheesecake layer: In a small bowl, beat cream cheese and sugar until smooth. Add 1 egg and flour and beat until blended; set aside.
    • In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
    • With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in 1 egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Stir in 1 cup chocolate chips.
    • Spread batter evenly in prepared pan. Spread cream cheese mixture over pumpkin batter. Sprinkle with ½ cup chocolate chips.
    • Bake until edges begin to pull away from sides of pan and cheesecake is set, about 45 minutes. Cool completely in pan.
    • Lift bars from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 16 squares.

    More pumpkin recipes you might like:

    Pumpkin Chocolate Chip Bundt Cake, Barbara Bakes
    Pumpkin Sour Cream Coffee Cake, Barbara Bakes
    Pumpkin Parfaits with Coconut Whipped Cream, The Law Student’s Wife
    Pumpkin Cream Cheese Muffins, My Baking Addiction
    Baked Pumpkin Fritter Bites, The Baker Mama

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    Filed Under: Bar Cookies, Cheesecake, Dessert Tagged With: Chocolate, Dessert, pumpkin

    Reader Interactions

    Comments

    1. Tina

      January 9, 2021 at 7:33 am

      Which type of sugar are you supposed to use at which step? And which step are you supposed to use the room temperature egg as opposed to the other egg? The instructions don’t specify this. 

      Reply
      • Barbara Schieving

        January 9, 2021 at 9:24 am

        Hi Tina – the heading for the cheesecake layer was missing. I’ve added it back in. Enjoy!

        Reply
    2. Caroline

      November 26, 2014 at 9:25 am

      Are you able to bake these in an 8×8 pan? Thanks!

      Reply
      • Barbara Schieving

        November 26, 2014 at 9:32 am

        Hi Caroline – you could bake them in an 8×8 pan but the cook time may be different, so just check them earlier but they may also need more time. Don’t fill the pan more than 2/3’s full. You could also bake them in a 9×13 pan, but the time will be less and they’ll be shorter.

        Reply
        • Caroline

          November 26, 2014 at 9:36 am

          Thank you, Barbara! I really appreciate your quick reply. I’m eager to try this recipe out tomorrow. Happy Thanksgiving!

          Reply
    3. Cecret

      October 2, 2014 at 5:20 pm

      Hi Barbara-

      Thank you for this recipe. I made the bars for a work potluck. These were very good, had a great texture, and were easy to make. The large chocolate chips were a little bit of a nuisance to cut through; did you have that problem? Maybe mini chips would make it easier to cut. Regardless, they were a big hit. Add this to the long list of recipe successes that you have provided!!

      Reply
      • Barbara Schieving

        October 2, 2014 at 9:26 pm

        Thanks Cecret – so glad they were a big hit. I love that you have a long list of successes with my recipes. That’s such a wonderful compliment. I always use a long serrated knife to cut bar cookies. I run the knife under hot water, dry it, then cut one row, then I put the knife under hot water again and repeat with each row. It helps make cutting the bars easier. I prefer the big chunks of chips, but you’re right, mini chips would make it much easier to cut.

        Reply
        • Cecret

          October 3, 2014 at 4:28 pm

          Thanks, Barbara. I did use the warm serrated knife and that does help. By the way, I have kept them tightly covered in the refrigerator for two days (what’s left of them anyway) and they haven’t dried out. I am modifying the recipe a bit this weekend by adding melted white chocolate to the cream cheese mixture and adding the chocolate chips just to the batter 🙂

          Reply
    4. Dini @ giramuks kitchen

      September 29, 2014 at 11:21 am

      These look wonderful!! My first halloween in the US and I love the pumpkin in everything 🙂

      Reply
    5. Brenda @ a farmgirl's dabbles

      September 29, 2014 at 8:30 am

      Oooooo…perfectly yummy. Love the pumpkin + chocolate + cream cheese!

      Reply
    6. Emily

      September 26, 2014 at 4:12 pm

      These look really, REALLY good! YUM!

      Reply
    7. Alex Chambers

      September 25, 2014 at 11:38 am

      Looks so yummy! 🙂 Can’t wait for Halloween, I’ll try this very very soon in my kitchen… Thanks Barbara for this all in one recipe…

      Reply
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