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Pumpkin Chocolate Chip Cheesecake Bars
Servings: 16 bars
Calories: 300kcal
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
Calories: 300kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 179mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1396IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 2mg