Pumpkin Chocolate Chip Cheesecake Bars
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.
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.
Pumpkin Chocolate Chip Cheesecake Bars
Ingredients
- 1 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 1/2 cups semisweet chocolate chips, divided
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1/2 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 1/2 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.
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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
holy moly that looks good…
Pumpkin and cheesecake sound perfect together. What a great fall dessert!
Mum I’m convinced one year that I need to visit you during Halloween season! We could eat delicious pumpkin goodies like this and trick or treat! 😀 xxx
You are welcome to come and visit any season of the year!
I love these gorgeous cheesecake bars! Super cute with that creamy cheesecake layer and all those choc chips – yum!
I love everything about these bars!
These bars look divine! Rich and creamy and the perfect hint of pumpkin in every bite! I love them.
Those look delicious, Barbara-what a perfect treat for fall. I love pumpkin and chocolate together-add cream cheese you’ve REALLY got my attention! Looking forward to making these….
Boy, this looks absolutely delicious. Wish I can grab a few from the screen right away.
Hope you’re having a lovely week ahead Barbara.
Blessings, Kristy
I haven’t tried making such brownies! They look very yummy and worth trying 🙂
Rich & decadent is still an understatement when it comes to these bars. Oh my goodness!!!!!
I assume these need to be refrigerated? They look great!! Pinned!
Thanks MaryEllen! Yes, keep them refrigerated until ready to serve.
Thank you!!
These were sooooo delicious. Robbie loved his too!
I like your pumpkin chocolate chips cheesecake bar recipe so much , I can not weight to make it . May I post it on
my blog at jchomekitchentools.com it is a blog for new cook . Thank you I will be share your blog on Facebook.
Thanks Carol – I hope you enjoy the bars. You are welcome to share one picture from my post with a link back to my post for your readers to get the recipe. Please don’t post the recipe on your blog unless you make changes to the recipe and rewrite it in your own words. Thanks!
These cheesecake bars are so perfect for the season!
These sound/look so great! I’ve been sugar-free for 3 weeks and I’m starting to crack!
These sound so good! I love Cheesecake bars!
Pinned!
Oh man! Such gorgeous bars! Loving the cheesecake and pumpkin mix!
Wonderful bars! A lovely fall treat.
Cheers,
Rosa
Yay for pumpkin season! Love these bars! Pinned!
It’s that time of year and you’ve started it off with a bang. Those will fit nicely on my hips and I thank you. 🙂