Pumpkin Chocolate Cheesecake Bars are perfect for holiday parties. With layers of delicious flavors blending into one great fall treat, you’ll love them.

This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

Pumpkin Chocolate Cheesecake Bars

If you haven’t noticed I’m practically counting the hours until the calendar officially rings in the first day of fall! Psst, that’s Saturday by the way.

I’m celebrating early with my next addition to the #PumpkinWeek event by debuting a new dessert. Pumpkin Chocolate Cheesecake Bars, a sweet treat that’s ideal for the upcoming holiday season.

If you missed my first two #PumpkinWeek recipes, check out: Chai Frosted Pumpkin Oatmeal Cookies and Savory Loaded Pumpkin Cornbread. Be sure to also enter the #PumpkinWeek giveaway HERE.

 

 

I cannot tell you how excited I am to share these Pumpkin Chocolate Cheesecake Bars with our followers. They are over-the-top yummy!

If you haven’t tried the amazing combination of pumpkin and chocolate, do it…trust me! The flavors complement each other so well and especially in a dessert such as this, the creaminess of cheesecake makes both flavors even better if that’s actually possible.

 

 

To get the best cheesecake consistency, I used Egglands Best eggs. When it comes to cheesecake fillings you only want to use the best! This dessert uses the cheesecake filling in two layers. First, it is combined with pumpkin puree and then part of the filling is combined with melted chocolate.

 

 

Both of the cheesecake layers are on top of a graham cracker base. And the finishing touch is a sour cream-based topping, it adds just the right touch. I decided to finish the dessert off with a sprinkling of ground Nutmeg and mini chocolate chip morsels.

I really hope you enjoy this delicious dessert. Personally, I love the flavor combination and cannot wait for the holidays to hurry up and get here so I have more reasons to make it again and again!!

 

 

Some tips for making Pumpkin Chocolate Cheesecake Bars:

• I serve this recipe more like a “dessert” than a bar. I have small kids, they do better with forks than fingers.
• If serving as a bar, make sure to refrigerate at least 3 hours prior to cutting.
• Lining the pan with parchment paper will help you remove the dessert if cutting into bars.
• Refrigerate leftovers.

 

If you love chocolate and pumpkin, be sure to try our Triple Chocolate Pumpkin Pie!

How about some other great pumpkin desserts too?

• Creamy Pumpkin Crisp
• No Bake Pumpkin Cheesecake Balls
• Marshmallow Mousse Pumpkin Pie

Don’t forget to scroll all the way down to see the list of today’s other participating #PumpkinWeek blogger recipes! 

Yield: 12-15 servings

Pumpkin Chocolate Cheesecake Bars

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Pumpkin Chocolate Cheesecake Bars are perfect for holiday parties. With layers of delicious flavors blending into one great fall treat, you'll love them.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

Filling:

• 16 oz cream cheese, softened
• 1 3/4 cups sugar
• 2 Egglands Best eggs
• 1 cup pumpkin puree
• 1/2 t Pumpkin Pie spice
• 1/2 t vanilla extract
• 1/4 t salt
• 1 cup semi-sweet chocolate morsels
• 2 T butter

Topping:

• 1 1/4 cups sour cream
• 1/4 cup sugar

Instructions

1. Preheat oven to 325° degrees. Spray 13X9 baking pan with non stick cooking spray or line with parchment paper.
2. In medium bowl combine: graham cracker crumbs, sugar and melted butter. Spread in bottom of prepared pan and press down. Set aside.
3. With electric mixer combine cream cheese and sugar until smooth. Add eggs in one at a time. Mix into cream cheese mixture: pumpkin puree, Pumpkin Pie spice, vanilla extract and salt. Beat until mixed thoroughly. Reserve 1 1/4 cup of filling.
4. In microwave safe bowl melt semi-sweet chocolate morsels and butter in 30 second intervals, stirring until melted. Stir in 1 1/4 cup reserved filling.
5. Spread chocolate filling over graham cracker crust. Bake 15 minutes.
6. Remove from oven and spread pumpkin filling over the chocolate layer. Return to oven and bake addition 40-45 minutes. Top will become light brown and puffed.
7. Remove from oven and cool completely.
8. For topping: In small bowl mix together sour cream and sugar. Spread over cooled dessert. Refrigerate at least one hour prior to cutting.
9. OPTIONAL: Sprinkle ground Nutmeg and mini chocolate chip morsels on top.

Notes

Refrigerate at least 3 hours if you plan on cutting into bars.

Here are today’s #PumpkinWeek recipes:

Beverages:

Pumpkin Appletini from Love and Confections
Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne from Jonesin’ For Taste
Roasted Pumpkin Pizza (Keto) from Grumpy’s Honeybunch

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided bloggers with samples and products to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.