Pumpkin Pie Cheesecake Bars
These pumpkin pie cheesecake bars feature a delicious chocolate swirl and a buttery graham cracker crust. Read on to learn how to make these, today!
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Servings: 9 squares
Ingredients
Graham Cracker Crust
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 5 tbsp melted butter, unsalted
- 1/4 tsp salt
Pumpkin Pie Cheesecake Filling
- 8 oz cream cheese
- 1/2 cup pumpkin purée
- 1/4 cup sour cream
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 2 tbsp all-purpose flour
- 1/2 cup chocolate chips
- 2 tsp coconut oil
Instructions
Crust
- Preheat your oven to 350°F. Lightly spray a 8x8" square baking dish with non-stick cooking spray and line with parchment paper as well. This will make it much easier to remove once the pumpkin pie cheesecake bars have set. Set aside.
- Place your graham crackers in a food processor and pulse until you have fine crumbs. Next, add these crumbs to a medium sized bowl. Add in your melted butter, sugar and salt. Combine everything with a spatula. Bake your crust in the oven for 10 minutes. After removing from the oven, bring oven temperature down to 325°F. Let the crust cool before adding in pumpkin and cream cheese mixture.
Filling
- Using a stand or hand mixer, combine all your filling ingredients together except the chocolate chips and coconut oil. Mix well until you achieve a nice, smooth texture. Pour mixture over cooled crust. Set aside.
- Melt together your chocolate chips and coconut oil. Do this in the microwave and stir every 20 seconds to be sure that the chocolate doesn't burn. Once chocolate is melted, use a spoon to dollop over the mixture. I spooned 9 dollops. You may have a little bit left over.
- For the swirl design, use a butterknife or chopstick and run it through the batter back and forth and side to side 3 or 4 times. Bake at 325°F for 27 minutes. It's ready when you see that the edges are firm and there's a bit of jiggle in the middle.