Pumpkin Chocolate Swirl Cheesecake Bars

If you are looking for an easy and scrumptious dessert to make this year for Halloween, I have just the thing! I won't go into how much I LOVE all things pumpkin, but there is a back-story to my love of Pumpkin Cheesecake...

Over the past 10 years (give or take) it has been a tradition for me and my best friend Erin to visit The Cheesecake Factory in downtown Chicago, IL every Fall to indulge in a slice of their Pumpkin Cheesecake.  I'm telling you, it is to die for!  Unfortunately, when I was in Chicago a few weeks ago, Erin and I didn't have time to stop for a slice of heavenly cheesecake.  So, I decided to search for a pumpkin cheesecake recipe that I could master at home in my very own kitchen :-)

If you are like me, you may not have a spring-form pan on hand to make the classic cheesecake recipes.  Fear not, fellow bakers!  This recipe uses a basic 8 inch square pan instead... hallelujah!

The original recipe for these cheesecake bars comes from Martha Stewart, whom I admire greatly for the fool-proof recipes she has created and passed on to home cooks like myself.  Yet, I did find myself making just a few simple changes to this recipe.   Below is how I made this dessert, but you can find the original recipe here :-)

Pumpkin Chocolate Swirl Cheesecake Bars

Ingredients:

For the crust...
1 package of graham crackers (about 12 rectangles)
4 tablespoons unsalted butter, melted

For the filling...
1 - 8oz. package mascarpone cheese
1 - 8oz. brick cream cheese
3/4 cup sugar
1 cup canned solid-packed pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
dash of ground cloves
1/2 teaspoon salt
6 ounces dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F.  Line the bottom and sides of an 8-inch square pan with parchment or aluminum foil, leaving an overhang on all sides.  Set aside.

2.  In a food processor, blend graham crackers until they are finely ground (you should have about 1 cup of crumbs).  Add the melted butter and pulse until crumbs are moistened.

3.  Transfer the crumbs to a prepared pan and press into an even layer in the bottom.  Bake for 12-15 minutes, or until firm.  Set aside to cool.

4.  Place the cream cheese and the mascarpone cheese into the food processor and blend until smooth.  Add in the sugar, pumpkin puree, eggs, flour, spices, and salt.  Process until well combined.

5.  Place the chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until melted.

6.  Add 1/2 cup of the pumpkin mixture to the melted chocolate and stir to combine.

7.  Pour the remaining pumpkin mixture over the crust in the prepared pan.

8.  Drop dollops of the chocolate mixture onto the pumpkin mixture and swirl with a toothpick.

9.  Bake the cheesecake in the 350 degree oven for 40-50 minutes until it is set, but jiggles slightly in the middle.

10.  Cool in the pan, cover, and chill in the refrigerator for at least 2 hours until firm.  Using the overhanging foil or parchment, lift the cheesecake out of the pan and transfer to a flat work surface.  With a knife dipped in water, cut the cheesecake into squares and serve.

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This cheesecake was baked to perfection!  The chocolate was a wonderful compliment to the pumpkin and spice flavors.  The crust held up perfectly, and it was very easy to slice.  

These bars would be a great dessert for Halloween, Thanksgiving, or even Christmas.  You'll be sure to impress your guests with this recipe, which can be prepared ahead of time and sliced into pretty little squares for a fork-free dessert!  Pumpkin and chocolate lovers alike will devour this holiday treat :-)

Happy Halloween!

Librarian turned Foodie