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
1 cup sugar
Melted chocolate (optional)
- Preheat oven to 325.
- 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.
- 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.
- 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.