Gah, can you believe that it's officially Fall already?! Where did the summer go? I honestly don't remember it. Except for maybe the humid, humid streaks we had but otherwise...nothing. I haven't gotten my fill of vitamin D yet!
But to kick-off my favorite season, I'm dishing up a decadent, indulgent, but oh-so-worth-it treat that you nor anyone else will be able to resist. Sorry, I had to do it.
This bar has it all. Crunchy crust. Creamy, smooth layers of pumpkin and chocolate. And a thin topping of sour cream that cuts into the sweetness ever so slightly. Unbelievable. Simply irresistible. Enjoy! .
Pumpkin-Chocolate Cheesecake Bars
1-1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
Pumpkin and Chocolate Filling:
2 (8 oz. each) packages cream cheese, softened
1-3/4 c. sugar
1 c. canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1/4 tsp. salt
6 oz. semisweet chocolate, chopped
2 tbsp. butter
1-1/4 c. sour cream
1/4 c. sugar
- Heat oven to 325°F. Lightly grease 13x9-inch pan; set aside. In a medium bowl for crust, combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture evenly into bottom of pan; set aside.
- In a large bowl for filling, combine cream cheese and sugar. Beat with electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla extract, and salt, on low speed just until combined. Remove 1-1/4 cups of mixture.
- In small heavy saucepan, combine chocolate and butter. Cook and stir over low heat until melted. Whisk chocolate mixture into reserved pumpkin mixture. Pour over crust, spreading evenly. Bake 15 minutes.
- Carefully pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake 40 to 45 minutes or until filling is puffed and center is set. Cool for 30 minutes.
- In small bowl for topping, combine sour cream and sugar. Gently spread over bars. Cool completely. Cover and chill for at least 3 hours.
Yield: 2 dozen bars