Chocolate Pumpkin Cheesecake Bars

This Chocolate Pumpkin Cheesecake Bars recipe brings together luscious layers of fudgy chocolate, creamy spiced pumpkin cheesecake, and a sweet buttery crumble for the ultimate fall dessert. When cold weather arrives, these easy bars are my favorite to serve for Halloween parties or Thanksgiving potlucks. They taste just like autumn and always disappear fast from the dessert table.

I remember making these bars for a cozy movie night at home and everyone kept sneaking back for seconds — even the chocolate purists could not resist the mix of pumpkin spice and chocolate.

Ingredients

• Chocolate cake mix: boxed standard size ensures the deepest chocolate flavor and simplifies prep use a high quality mix for the best results
• Large eggs: help bind all the layers and add richness fresh eggs work best
• Salted butter: melts into the cake and crumble topping for luscious texture go for real butter for flavor
• Cream cheese: makes the pumpkin layer ultra creamy use full fat and soften at room temperature for easy mixing
• Pumpkin puree: brings moistness and classic fall flavor canned works well just avoid pumpkin pie filling
• Vanilla extract: enhances all the flavors pure extract gives the best taste
• Ground cinnamon nutmeg and cloves: create a warm aromatic pumpkin spice blend buy whole spices and grind fresh for even more fragrance
• Powdered sugar: sweetens and smooths the cheesecake layer sift before adding for a lump free filling
• All purpose flour: is the base of the crumble look for unbleached flour
• Brown sugar: caramelizes in the crumble for that toasty top light or dark both work
• Semi sweet chocolate chips or chunks: add a gooey richness use a good quality brand with at least sixty percent cocoa for depth

Step-by-Step Instructions

Prep the Pan:

Grease a nine by thirteen inch baking dish well with butter or line it with parchment to make removing the bars easy later. Preheat your oven to three hundred fifty degrees Fahrenheit.

Make the Chocolate Base:

In a large bowl or stand mixer beat chocolate cake mix with one egg and melted salted butter until fully combined and glossy. Press this thick mixture into the bottom of your prepared pan so the whole surface is covered evenly. This makes the most decadent base.

Mix the Pumpkin Cheesecake Layer:

In a separate bowl whisk softened cream cheese and pumpkin puree until creamy and completely lump free. Add eggs vanilla cinnamon nutmeg cloves and salt and blend until everything is fully incorporated. Add powdered sugar in several stages mixing thoroughly after each addition until the batter is smooth and thick. This layer should look satiny and smell amazing.

Combine the Crumble Topping:

Stir together flour brown sugar and cinnamon in a fresh bowl. Work in the very soft butter with a fork gently until little clumps form. Do not overmix — you want it crumbly not doughy.

Assemble the Bars:

Pour the pumpkin cheesecake filling evenly over the chocolate base and smooth with a spatula. Sprinkle semi sweet chocolate chips evenly over the pumpkin layer. Add generous handfuls of the crumble topping so it covers the surface but some of the pumpkin and chips still peek through.

Bake to Perfection:

Place the pan in your preheated oven and bake for fifty to sixty minutes. Start checking at fifty minutes — the top should look golden and the pumpkin layer should barely jiggle when you gently shake the pan in the oven. A toothpick stuck into the center should come out with only moist crumbs not wet batter.

Cool and Slice:

Once baked remove from the oven and set the pan on a cooling rack. Let cool completey for neater slices and chill the pan if you want even sharper squares. Use a sharp knife and wipe clean between cuts for those perfect bakery style bars.

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My secret favorite in this recipe is the crumble topping. I love how those buttery brown sugar bits crisp up during baking because as a kid I used to pick off all the crunchy tops of coffee cakes at family brunches. Now my own kids dive for the crumbly edges first and I cannot blame them.

Storage Tips

Let the bars cool fully before storing. Place them in an airtight container separated with parchment paper to prevent sticking. They keep well in the refrigerator for up to five days. For longer storage freeze in a single layer first then transfer to a freezer safe container with parchment between layers. Bars thaw well overnight in the fridge and taste just as wonderful as fresh.

Ingredient Substitutions

If you do not have chocolate cake mix try using brownie mix for a fudgier base or crush up ginger snap cookies and blend with a bit of butter for a spicy alternative. Swap the semi sweet chocolate chips with dark chocolate for a more grown up flavor. Homemade pumpkin puree works in place of canned just be sure to drain it thoroughly to avoid excess moisture. You can also add nuts like chopped pecans or walnuts to the crumble or chocolate base for crunch and a nutty twist.

Serving Suggestions

Serve chilled straight from the fridge for sharp layers and extra creamy texture or at room temperature if you prefer a softer bite. For an elevated presentation drizzle bars with salted caramel or dust with a touch of cinnamon before serving. These make a festive addition to dessert platters for holidays or bake sales and are always welcome as a comforting treat with afternoon coffee.

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Fall Flavor Tradition

Chocolate Pumpkin Cheesecake Bars are a modern mashup of classic fall flavors with a little nostalgic twist. Recipes like this one take inspiration from old fashioned pumpkin bars and cheesecake squares but combine them in a new way. The triple layers make each piece look and taste special so everyone at your fall gatherings feels like they are getting something unique.

Frequently Asked Questions About the Recipe

→ Can I substitute fresh pumpkin puree for canned?

Yes, fresh pumpkin puree can be used if well-drained and thick to avoid excess moisture, which maintains the proper texture.

→ What’s the best tip for a creamy pumpkin layer?

Bringing cream cheese and eggs to room temperature before mixing helps achieve a smooth, creamy consistency in the pumpkin layer.

→ How do I avoid a soggy bottom layer?

Press the chocolate cake mix firmly into the pan before adding the pumpkin layer to ensure a stable, fudgy base.

→ Can the crumble topping be customized?

Absolutely, adding chopped nuts or warming spices like cardamom or ginger enhances the texture and flavor of the crumble.

→ How should the bars be stored for best freshness?

Store in an airtight container in the fridge for up to 5 days, or freeze layers with parchment between to maintain texture for up to 2 months.

→ Is it okay to use different chocolate types?

Semi-sweet chocolate chips are typical, but swapping for dark chocolate or chunks adds a richer, more intense flavor profile.