Tag Archives: cheesecake

Pumpkin Chocolate Cheesecake Bars

pumpkincheesecake
1/2 c. butter + 2 TB
2 c. chocolate crumbs (for crust)
Two 8-oz packages cream cheese
1 large egg
1/4 c. canned pumpkin
3/4 c. granulated sugar
1 tsp ginger
1 tsp pumpkin pie spice
1/2 tsp salt
1 c. chocolate chips
Preheat oven to 350. Melt 1/2 c. butter and pour over chocolate crumbs, evenly coating crumbs. Press chocolate crumbs firmly into a buttered 9×9 pan, lined with parchment paper to create the base. Bake for 10 min. Remove from oven and set aside.
Beat cream cheese until light and fluffy. Add egg, pumpkin, sugar, spices and salt. Beat again to combine. Pour batter over chocolate base and return to oven to bake for 30 min. or until filling is firm to touch.
Remove from oven and cool completely.
Melt chocolate chips and remaining 2 TB of butter and then pour over top of cooled pumpkin layer and use spatula to spread evenly. Set in refrigerator for 30 min. until chocolate sets up. Run knife around edges. Use parchment handles to carefully lift the slab from the pan in one piece. then cut into bars.

 

Pumpkin Pie Cheesecake

 

My family loves pumpkin cheesecake more than the traditional pie.  It' a tradition.

My family loves pumpkin pie spices in cheesecake more than the traditional pie. It’ a tradition!

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.  Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.