Pumpkin Chocolate Cheesecake Bars

 

My boss told me she hated my guts yesterday. Normally, this would be a cause for concern, but she was walking down the hall carrying her second piece of cheesecake when she said it, so I knew it was actually a good thing.

These cheesecake bars turned out fantastic! I modified a recipe from a Cake Mix Cookies cookbook Erin gave me for my birthday. The original recipe is for Peanut Butter Cheesecake Bars. I changed the crust to be chocolate, subbed pumpkin for peanut butter, and added pumpkin pie spice. MMMMMM. It was great.

I found it a little difficult to cut through the crust in the pan, so I would suggest lining the pan with parchment paper with a slight overlap, so you can lift the bars out of the pan easily.

Pumpkin Chocolate Cheesecake Bars

1 package chocolate cake mix with pudding in the mix*

½ cup (1 stick) butter, softened, cut into small pieces

2 packages (8 oz each) cream cheese, softened

1 and ½ cup pumpkin

2 teaspoons pumpkin pie spice

3 eggs

1 cup sugar

Melted chocolate (optional)

  1. Preheat oven to 325.
  2. Beat cake mix and butter in large bowl with electric mixer at medium speed until just crumbly. Reserve 1 cup of the mixture. Press remaining dough into ungreased 13×9 inch baking pan to form crust. Bake 10 minutes, cool in pan on wire rack.
  3. Beat cream cheese and pumpkin at medium speed until fluffy. Add pumpkin pie spice to taste. Beat in eggs, one at a time, scraping down side of bowl occasionally. Gradually beat in sugar until light and fluffy. Spoon filling over cooled crust. Sprinkle over filling.
  4. Bake 45 minutes or until filling is just set and knife inserted into center comes out clean. Cool 30 minutes in pan on wire rack. Refrigerate at least 2 hours before serving. Drizzle with melted chocolate, if desired.

Makes about 2 dozen bars.

*You can also use yellow cake mix and throw a box of chocolate pudding in it.

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One thought on “Pumpkin Chocolate Cheesecake Bars

  1. Pingback: Maple Pumpkin Beer Bread « wandering

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