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Creamy Pumpkin Chocolate Chip Cheesecake Bars

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These creamy pumpkin chocolate chip cheesecake bars offer a rich pumpkin spice flavor mellowed with cream cheese and dotted with melty chocolate chips, perfect for a cozy fall dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pie filling)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup semisweet chocolate chips

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal later. If you don’t have parchment, lightly grease the pan.
  2. Make the crust: In a medium bowl, mix 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan using the back of a spoon or your fingers. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
  3. Prepare the pumpkin cheesecake layer: In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Add 1 cup pumpkin puree, ¾ cup sugar, 2 eggs, and 1 teaspoon vanilla extract, mixing well after each addition.
  4. Add the spices: Sprinkle in 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt. Mix on low speed just until combined; overmixing can cause cracks later.
  5. Fold in the chocolate chips: Using a spatula, gently fold in ½ cup semisweet chocolate chips, trying not to break them up too much.
  6. Pour the filling onto the crust: Spread the mixture evenly over the slightly cooled crust, smoothing the top with a spatula.
  7. Bake: Place in the oven and bake for 45-50 minutes. The edges should be set, but the center will still have a slight wobble—this ensures a creamy texture after cooling.
  8. Cool and chill: Remove from oven and let cool at room temperature for 30 minutes. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Slice and serve: Use the parchment overhang to lift the bars out of the pan. Slice into 12 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

Use softened cream cheese for smooth texture. Avoid overmixing after adding eggs to prevent cracks. Chill bars thoroughly before slicing for best texture. Folding in chocolate chips gently helps keep them from sinking. Lining the pan with parchment paper makes removal easier.

Nutrition

Keywords: pumpkin, cheesecake bars, chocolate chip, fall dessert, easy dessert, pumpkin spice, creamy cheesecake

Find it online: https://elvafood.com/creamy-pumpkin-chocolate-chip-cheesecake-bars-easy-fall-dessert-recipe/