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Chocolate Pumpkin Cheesecake Bars

  • Author: Martha Stewart
  • Prep Time: 25
  • Total Time: 300
  • Yield: 16 1x


Chocolate, pumpkin and cream cheese…the perfect dessert! These came out delish! Enjoy!



For the Crust

  • 20 chocolate wafer cookies (half of a 9-ounce package)
  • 2 Tbsp. sugar
  • 4 Tbsp. unsalted butter, melted

For the Filling

  • 2 packages cream cheese (8 ounces ea.)
  • 1 cup sugar
  • 1 cup canned solid=pack pumpkin puree
  • 3 large eggs
  • 3 Tbsp. all-purpose flour
  • 1 tsp. pumpkin-pie spice
  • ½ tsp. salt
  • 4 ounces semi-sweet chocolate, chopped


  1. Preheat oven to 350 °. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
  2. In a food processor, blend cookies with sugar until finely ground (should make about 1 cup crumbs); add butter, and pulse until moistened.
  3. Transfer crumb mixture to prepared pan and press gently into bottom. Bake until fragrant and slightly firm, about 12-15 minutes. Set aside to cool.
  4. Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined and set aside.
  5. Place chocolate in microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine and set aside.
  6. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, about 40-50 minutes.
  7. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares.

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