Chocolate Pumpkin Cheesecake Bars (Print-Friendly Version)
Layers of fudgy chocolate, spiced pumpkin cheesecake, and a crunchy crumble make a perfect fall indulgence.
# Ingredients:
→ Chocolate Layer
01 -
15.25 ounces boxed chocolate cake mix
02 -
1 large egg
03 -
0.5 cup salted butter, melted
→ Pumpkin Cheesecake Layer
04 -
8 ounces cream cheese, softened to room temperature
05 -
15 ounces canned pumpkin puree
06 -
2 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
2 teaspoons ground cinnamon
09 -
0.5 teaspoon salt
10 -
1 teaspoon ground nutmeg
11 -
1 teaspoon ground cloves
12 -
3 cups powdered sugar
→ Crumble Topping
13 -
0.75 cup all-purpose flour
14 -
0.75 cup brown sugar
15 -
2 teaspoons ground cinnamon
16 -
8 tablespoons salted butter, very soft
→ Assembly
17 -
0.5 cup semi-sweet chocolate chips or chunks
# Steps:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or butter, or line it with parchment paper.
02 -
In a medium bowl or stand mixer, combine the boxed chocolate cake mix, melted butter, and egg. Mix until smooth. Press the mixture evenly into the bottom of the prepared baking dish.
03 -
In a separate bowl, blend the cream cheese and pumpkin puree until smooth and lump-free. Add the eggs, vanilla extract, cinnamon, salt, nutmeg, and cloves, mixing until combined. Gradually incorporate the powdered sugar until the batter is smooth.
04 -
Combine the flour, brown sugar, and cinnamon in a bowl. Add the softened butter and use a fork to mix until clumps form and the mixture is crumbly.
05 -
Pour the pumpkin cheesecake mixture evenly over the chocolate base layer and smooth the surface. Sprinkle the semi-sweet chocolate chips evenly on top, then distribute the crumble topping over everything.
06 -
Bake at 350°F for 50 to 60 minutes, or until the center is set but still slightly moist — not jiggly. The top should be golden brown.
07 -
Remove the bars from the oven and allow them to cool completely. For clean slices, chill in the refrigerator for about an hour before cutting.
# Notes & Tips:
01 -
Allow cream cheese and eggs to come to room temperature before mixing to ensure a smooth pumpkin cheesecake layer.
02 -
Test doneness by inserting a toothpick in the pumpkin layer; it should come out with moist crumbs but not wet batter.
03 -
Store bars refrigerated in an airtight container up to 5 days or freeze for up to 2 months.
04 -
Use canned pumpkin puree for consistent texture; if using fresh pumpkin puree, ensure it is well-drained.