A couple weeks ago I broke out my first can of pumpkin for the season and used it to make these Pumpkin Chocolate Chip Cheesecake Bars. They were fantastic.
I knew immediately I must share the recipe ASAP so all of you could put it in your arsenal of delicious Fall treats. Who doesn’t love a easy Fall dessert recipe….especially one with pumpkin, chocolate and cheesecake! I’ve already made them two more times, they’ve become my go to fall treat.
This recipe is a combination of two of my favorite easy desserts that can feed a crowd. Amazing Pumpkin Squares and Swirled Cheesecake Brownies. I use both of these recipes frequently when I need to take a big batch of treats somewhere. Both recipes are always a hit so I knew combining them was a sure thing! I was right. These flavors pair perfectly together.
The chocolate Chip Cheesecake Layer couldn’t be more simple. You just put the cream cheese, sugar, egg and chocolate chips in a Ziploc bag. Squeeze and massage the bag until everything is mixed well. Then you cut a corner of the bag off and squeeze out the mixture evenly over the pumpkin bar batter. I usually try to do this in lines. Once you have that mixture squeezed out you take a butter knife and drag it back and forth through both layers to create swirls. That’s it. After you do that it is ready to bake. It only takes 20-25 minutes to bake so the whole thing can be done and ready to go in about 45 minutes. I LOVE easy, impressive desserts. Don’t you.
The first time I made these I used half whole wheat flour in the pumpkin dough. I was out of wheat flour last night or I would have used it in them again. They turn out great both ways but with the wheat flour I feel more justified when I eat them for breakfast. Cheese, Pumpkin, Eggs, Whole Wheat Flour….they are basically health food.
Things to remember when using cream cheese in baking:
- Set it out early so it can soften
- If you forget to let it soften, microwave it for 30-45 seconds
Do not use low fat or fat free cream cheese when baking. It is okay to use those types in frostings or no bake recipes but do not use them in baking, they do not work as well.
This recipe works really well doubled, and if you are like me and like to eat half the pan yourself, you’re family will thank you for doubling it so they can have some too.
One more thing: I love to keep these bars refrigerated. Something about the cheesecake layer being cold and a little more dense from being chilled really takes these over the top.
Your Fall is about to be delicious.
- 2 eggs
- ¾ cup sugar
- ½ cup oil
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- pinch of nutmeg (optional)
- 2 cups all-purpose or whole wheat flour
- 1 (8oz) package cream cheese, softened
- 1 egg
- ½ cup sugar
- ¾ cup chocolate chips, I prefer semi-sweet but milk work great too.
- Preheat oven to 350 degrees
- Lightly spray a 9x13 pan with cooking spray and set aside
- In a stand mixer or with your hand mixer, cream together the sugar, eggs and oil.
- Add pumpkin and mix until combined.
- Add cinnamon, baking powder, baking soda, salt and nutmeg. Mix for a few seconds and then add the flour. Mix until combined. Pour into prepared 9x13 pan.
- In a quart sized Ziploc bag, combine softened cream cheese, egg, sugar and chocolate chips. Smash and massage the bag until everything is completely combined. Cut a half inch size hole on one corner of the bag and press mixture out in rows evenly over batter. Drag a butter knife back and forth the opposite direction thru both layers to create swirls.
- Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.
- Let cool completely and then serve. I prefer to put mine in the fridge to cool.
- Store leftovers covered in the fridge.
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