Tried & True Tuesday: Pumpkin-Chocolate Cheesecake Bars

. Welcome back from the long [yet seemingly not long enough] weekend!  Hope everyone had a wonderful few days, I know we all did in CO!  I'll be posting pictures about our little trip later this week though.

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

From Better Homes & Gardens

Ingredients:

Crust:

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

3 eggs

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

Topping:

1-1/4 c. sour cream

1/4 c. sugar

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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