Chocolate Pumpkin Cheesecake Bars Recipe

If you’re looking for an out-of-this-world dessert that blends the cozy flavors of fall with decadent richness, these Chocolate Pumpkin Cheesecake Bars are your new best friend! Imagine sinking your fork through layers of fudgy chocolate cake, silky pumpkin cheesecake, and a melt-in-your-mouth cinnamon crumble topping. Every bite is a little celebration, and you won’t believe how easy it is to create something so impressive and irresistibly delicious. Whether you’re prepping for a holiday party, a potluck, or just a Tuesday night in, these bars absolutely steal the show and bring all the warmth and sweetness you crave as the seasons change.

Ingredients You’ll Need

The magic of Chocolate Pumpkin Cheesecake Bars comes from a few wonderfully simple ingredients, each playing an essential role. From pantry staples to cozy spices, every element comes together to build those dreamy layers you’ll be craving all season long.

• Chocolate cake mix: The perfect shortcut for a fudgy chocolate base that sets the tone for each bar.
• Eggs: Vital for structure and creaminess in both the chocolate and pumpkin layers.
• Salted butter: Adds richness and a little savory balance to all those sweet flavors.
• Cream cheese: Creates the luscious, tangy cheesecake middle that steals everyone’s heart.
• Pumpkin puree: Brings that signature autumn flavor and a beautiful golden color.
• Vanilla extract: Enhances all the warm, sweet notes in your cheesecake layer.
• Ground cinnamon, nutmeg, and cloves: The ultimate trio for classic pumpkin spice goodness.
• Powdered sugar: Sweetens and keeps the pumpkin layer incredibly smooth and creamy.
• All-purpose flour: Gives the crumble topping its signature bite and texture.
• Brown sugar: Brings a deep caramel flavor to the crumble for an irresistible finish.
• Semi-sweet chocolate chips or chunks: A little extra chocolate for good measure and melty, gooey pockets in every bite.

How to Make Chocolate Pumpkin Cheesecake Bars

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F. Grease a 9×13 inch baking dish with nonstick spray or a swipe of butter. If you want easy clean-up and neater bars, you can also line the pan with parchment paper. Set it aside so it’s ready for your layers.

Step 2: Make the Chocolate Layer

In a medium bowl (or your stand mixer if you prefer), stir together the chocolate cake mix, one egg, and melted salted butter. Mix it until smooth and glossy, then press this rich, doughy mixture evenly across the bottom of your prepared dish. This is your decadent foundation—don’t worry if it looks thick, it bakes up perfectly fudgy.

Step 3: Create the Pumpkin Cheesecake Layer

Grab another bowl, and blend together your softened cream cheese and pumpkin puree. Mix until there are no lumps left—this is crucial for a silky finish. Add in the eggs, vanilla, cinnamon, salt, nutmeg, and cloves, stirring until the batter is even and fragrant. Now, gradually add the powdered sugar in batches, mixing until the pumpkin cheesecake layer is smooth and dreamy. Pour this luscious batter right over the chocolate base and gently smooth it out with a spatula.

Step 4: Whip Up the Crumble Topping

In a small dish, combine flour, brown sugar, and cinnamon. Add in the very soft (almost melty) butter, and mix with a fork until you have buttery crumbs. These little clusters will crisp up and bring texture to every bite of your Chocolate Pumpkin Cheesecake Bars.

Step 5: Assemble and Bake

Sprinkle your semi-sweet chocolate chips across the pumpkin cheesecake layer, followed by a generous scattering of the crumble topping. Bake for 50 to 60 minutes—look for a golden, set top and a center that doesn’t jiggle when you give the pan a little shake. Let everything cool completely before cutting into bars. Waiting may be the hardest part, but it lets all the layers set beautifully!

How to Serve Chocolate Pumpkin Cheesecake Bars

Garnishes

These bars already look inviting, but a little flourish goes a long way! Try a dollop of freshly whipped cream, a dusting of cinnamon, or a drizzle of melted chocolate for extra appeal. A sprinkle of chopped toasted pecans or pumpkin seeds adds a toasty, nutty crunch if you’re feeling fancy.

Side Dishes

Pair your Chocolate Pumpkin Cheesecake Bars with a steaming mug of coffee or chai latte for the ultimate fall treat. They’re also lovely alongside a scoop of vanilla or cinnamon ice cream, balancing the bars’ rich texture with creamy chill. For holiday gatherings, consider serving a light fruit salad on the side to brighten up the dessert plate.

Creative Ways to Present

If you’re serving these at an event, cut the bars into bite-sized squares and arrange them on a platter like little jewels. You can also stack them in layers for a dessert centerpiece, or wrap individual bars in parchment and tie with twine for a rustic, giftable touch. Leftovers? Pop a bar into a lunchbox for an afternoon pick-me-up that’s sure to beat any store-bought snack.

Make Ahead and Storage

Storing Leftovers

Chocolate Pumpkin Cheesecake Bars keep beautifully in the refrigerator. Store them in a sealed container, and they’ll stay fresh for up to five days. Because of the cream cheese and pumpkin layers, chilling helps preserve their lovely texture and flavor. You can enjoy them cold, or let them come to room temp for a softer bite.

Freezing

To stash some for later, freeze the cooled, cut bars in a single layer until firm, then transfer them to a freezer-safe container or bag with parchment between layers. They’ll be perfect for up to two months! When you’re ready to dig in, simply thaw overnight in the fridge for best results. They taste just as delicious as the day you baked them.

Reheating

If you prefer your bars slightly warmed, just microwave individual pieces for 10-15 seconds. This gives the chocolate chips meltiness and revives the fresh-baked aroma. Be careful not to overheat, as the cheesecake layer is delicate and best enjoyed velvety and soft, not piping hot.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully here. Just be sure to drain any excess moisture to match the consistency of canned puree, so your layers hold together nicely.

Can I make Chocolate Pumpkin Cheesecake Bars gluten-free?

Yes, you can! Swap the regular chocolate cake mix and flour for your favorite gluten-free versions. The rest of the recipe stays the same, though texture may differ slightly depending on your substitutes.

Do I have to use salted butter, or can I substitute with unsalted?

Unsalted butter is fine—just add a small pinch of salt to the crumble and chocolate layers. Salted butter adds a bit of extra flavor, but both work well in Chocolate Pumpkin Cheesecake Bars.

How do I know when the bars are fully baked?

The top should be golden, the crumble should look set, and the center shouldn’t wiggle when gently shaken. A toothpick inserted in the center may come out with a few moist crumbs, but shouldn’t look wet.

Can I mix up the spices in the pumpkin layer?

Definitely! Feel free to add ginger or swap amounts of cinnamon, nutmeg, or cloves to suit your taste. Even a dash of allspice would boost the autumn flavor of your Chocolate Pumpkin Cheesecake Bars.

Final Thoughts

Warm, inviting, and always a crowd favorite, Chocolate Pumpkin Cheesecake Bars are the dessert you’ll want on repeat for every cozy get-together. If you love a dessert that brings comfort, elegance, and loads of chocolatey-pumpkin delight, you need to give these bars a try! Don’t be surprised if you’re asked for the recipe before the plates are even cleared.

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