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Pumpkin Chocolate Cheesecake Bars

A close-up of a Pumpkin Chocolate Cheesecake Bar on a vintage white plate with a fork.

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Pumpkin Chocolate Cheesecake Bars combine rich layers of creamy pumpkin cheesecake, fudgy chocolate, and a buttery graham cracker crust topped with a tangy sour cream layer. A decadent fall dessert perfect for holidays and gatherings.

Ingredients

Scale
  • 1¼ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar (optional)
  • 2 (8 oz) packages cream cheese, softened
  • to cups granulated sugar
  • 3 large eggs
  • 1 cup pumpkin purée (canned or fresh)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 6 oz semisweet chocolate, chopped
  • 2 tbsp unsalted butter
  • 1¼ cups sour cream
  • ¼ cup granulated sugar
  • Freshly grated nutmeg (optional)

Instructions

  1. Preheat oven to 325°F (163°C) and lightly grease a 13×9-inch baking pan.
  2. Mix graham cracker crumbs with melted butter (and sugar if using) and press into the pan.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in pumpkin, pumpkin pie spice, vanilla, and salt.
  4. Reserve 1¼ cups of the pumpkin cheesecake mixture in a separate bowl.
  5. Melt the chocolate with butter and stir into the reserved pumpkin mixture.
  6. Spread the chocolate layer evenly over the crust and bake for 15 minutes. Let cool slightly.
  7. Pour remaining pumpkin cheesecake mixture over the chocolate layer and smooth it out.
  8. Bake for 40–45 minutes until edges are set and center slightly jiggles. Let cool for 30 minutes.
  9. Mix sour cream and sugar, then spread over cooled cheesecake layer.
  10. Refrigerate for at least 4 hours or overnight. Sprinkle fresh nutmeg before serving.

Notes

  • Let bars chill overnight for best texture and flavor.
  • Use full-fat cream cheese for a creamier texture.
  • Fresh pumpkin purée must be drained before use.
  • Freshly grated nutmeg enhances the flavor.

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