Chocolate Pumpkin Cheesecake Bars
Chocolate pumpkin cheesecake bars combine rich chocolate and spiced pumpkin layers in one easy, make-ahead fall dessert. Perfect for holidays!
Equipment
- 9x13-inch baking dish
- Parchment paper
- Large mixing bowls (x2)
- Hand mixer or stand mixer
- Rubber Spatula
- Measuring cups and spoons
- Fork or pastry cutter (for crumble)
- Oven
Ingredients
- 1 box chocolate cake mix 15.25 oz
- ½ cup 1 stick unsalted butter, melted
- 1 large egg
- 8 oz cream cheese softened
- 1 can 15 oz pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 3 cups powdered sugar
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- 2 tsp ground cinnamon
- ½ cup 1 stick unsalted butter, softened
- Optional: ½ cup chopped pecans
- Optional: ½ cup chocolate chips or chunks
- Optional: Caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 baking dish with parchment paper.
- Make the base: In a bowl, mix chocolate cake mix, melted butter, and egg until dough forms. Press evenly into the bottom of the prepared pan.
- Make the cheesecake layer: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, spices, and salt. Gradually beat in powdered sugar until creamy.
- Pour cheesecake layer over the chocolate base and smooth the top.
- Make the crumble topping: Combine flour, brown sugar, and cinnamon. Cut in butter until crumbly. Fold in pecans if using.
- Top the cheesecake layer with crumble and sprinkle with chocolate chips.
- Bake for 50–60 minutes until the center is set and the top is golden.
- Cool completely, then refrigerate for 1 hour before slicing.
- Serve with optional caramel drizzle or whipped cream.
Notes
Optional Nutrition Info (per bar )
- Calories ~280 kcal
- Fat 15g
- Saturated Fat 8g
- Carbohydrates 35g
- Sugar 25g
- Protein 3g
- Fiber 1g
