Pumpkin Chocolate Chip Cheesecake Bars are rich, decadent and so delicious. A fudgy pumpkin chocolate chip base is topped with a creamy cheesecake layer studded with more chocolate chips.
Pumpkin Chocolate Chip Cheesecake Bars
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. I topped it with an easy to make cheesecake batter and added chocolate chips to both the base and the cheesecake topping. This adds a fabulous texture and chocolatey deliciousness to the bars.
I made these the day before 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.
Ingredients
- Flour
- Pumpkin Spice
- Butter
- Brown Sugar
- Pumpkin Puree
- Egg
- Chocolate Chips
Recipe Instructions
- Preheat oven to 350°. Line 9-by-9-inch baking pan with foil, leaving an overhang on ends.
- Prepare cheesecake layer.
- 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 . 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.
Frequently Asked Questions
I prefer to eat them within a day or two but they do freeze decently compared to other cheesecake bars.
Yes! I made mine the day before and they tasted great the next day. Just be sure to put a not of them so no one digs in until you want them too!
Cream cheese that is at room temperature tends to be creamier when it is mixed. If you need to get cream cheese to room temp quickly, simply remove the packaging and put the cream cheese in the microwave for 15 seconds.
More Recipes
- Homemade Pumpkin Pie
- Easy Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Bundt Cake
- Pumpkin Crème Brûlée
If you’ve tried this Pumpkin Chocolate Chip Cheesecake Bars or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Pumpkin Chocolate Chip Cheesecake Bars
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.
Nutrition
Pumpkin Chocolate Chip Cheesecake Bars are a yummy recipe that tastes like everything fall. They are worth the few extra steps to make because they are rich and tasty.
Rocky Mountain Woman
holy moly that looks good…
Erin @ Dinners, Dishes and Desserts
Pumpkin and cheesecake sound perfect together. What a great fall dessert!
Lorraine @ Not Quite Nigella
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
Barbara Schieving
You are welcome to come and visit any season of the year!
Jessica @ Sweet Menu
I love these gorgeous cheesecake bars! Super cute with that creamy cheesecake layer and all those choc chips – yum!
Amanda
I love everything about these bars!
Kitchen Belleicious
These bars look divine! Rich and creamy and the perfect hint of pumpkin in every bite! I love them.
Carol
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….
kristy
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
Medeja
I haven’t tried making such brownies! They look very yummy and worth trying 🙂
Carol at Wild Goose Tea
Rich & decadent is still an understatement when it comes to these bars. Oh my goodness!!!!!
MaryEllen
I assume these need to be refrigerated? They look great!! Pinned!
Barbara Schieving
Thanks MaryEllen! Yes, keep them refrigerated until ready to serve.
MaryEllen
Thank you!!
Letty
These were sooooo delicious. Robbie loved his too!
Carol
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.
Barbara Schieving
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!
Angie@Angie's Recipes
These cheesecake bars are so perfect for the season!
Jill
These sound/look so great! I’ve been sugar-free for 3 weeks and I’m starting to crack!
Melissa @ My Recent Favorite books
These sound so good! I love Cheesecake bars!
Pinned!
Katrina @ Warm Vanilla Sugar
Oh man! Such gorgeous bars! Loving the cheesecake and pumpkin mix!
Rosa
Wonderful bars! A lovely fall treat.
Cheers,
Rosa
Maria
Yay for pumpkin season! Love these bars! Pinned!
Maureen | Orgasmic Chef
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. 🙂