pumpkin chocolate cheesecake bars


I like my cheesecake the way I like fudge – in bite-size bars, for all of the indulgence with none of the guilt. With a rich chocolate crust and chocolate swirls, these velvety pumpkin cheesecake bars will please both pumpkin and cheesecake lovers.

Pumpkin Chocolate Cheesecake Bars | Tutti Dolci
If cheesecake intimidates you, please don’t shy away from these bars. Both the crust and filling come together quickly in a food processor and a toothpick or wooden skewer is the secret to pretty swirls. What could be a more fitting dessert for your Halloween festivities?

Pumpkin Chocolate Cheesecake Bars | Tutti Dolci


Pumpkin Chocolate Cheesecake Bars

  • Yield: 18 bars



  • 30 (185 g) chocolate wafer cookies
  • 3 Tbsp sugar
  • pinch of salt
  • 6 Tbsp unsalted butter, melted


  • 4 ounces semisweet chocolate, chopped
  • 8 ounces reduced-fat cream cheese, softened
  • 1/2 cup plain fat-free Greek yogurt
  • 1 cup pure pumpkin
  • 1 cup sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/4 tsp salt
  • 2 large eggs


  1. Preheat oven to 350°F and line an 11 x 7-inch baking dish with parchment paper. Pulse chocolate wafers, sugar, and salt in a food processor until finely ground; add melted butter and pulse until moist. Press mixture evenly into bottom of prepared baking dish and bake for 13 minutes, until firm. Transfer to a wire rack to cool completely and reduce oven temperature to 325°F.
  2. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Set aside to cool to room temperature.
  3. Wipe food processor clean. Place cream cheese, yogurt, and pumpkin in processor; process until combined. Add sugar, flour, spices, salt, and eggs; process until smooth. Add 1/2 cup of pumpkin mixture to cooled chocolate, stirring to combine. Pour remaining pumpkin mixture over cooled crust and spread evenly. Dollop chocolate mixture over pumpkin layer (you will have a bit extra chocolate mixture) and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
  4. Bake for 32 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars. Store leftover bars in an airtight container in the refrigerator up to 2 days.


Adapted from Martha Stewart


  • Calories: 210


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