Pumpkin Pie Cheesecake Bars Recipe
These chocolate-swirled pumpkin cheesecake bars combine the festive flavor of pumpkin pie with creamy cheesecake on a buttery graham cracker crust. Make them as a delicious, crowd-pleasing holiday dessert or any time you're craving something sweet.
INGREDIENTSCrust: |
DIRECTIONSCrust: Preheat oven to 350°F. Lightly spray an 8×8-inch baking dish with non-stick cooking spray, line with parchment paper and set aside. |
These chocolate-swirled pumpkin cheesecake bars combine the festive flavor of pumpkin pie with creamy cheesecake on a buttery graham cracker crust. Make them as a delicious, crowd-pleasing holiday dessert or any time you're craving something sweet.
Ingredients
- 1 cup crushed graham crackers
- ¼ cup granulated sugar
- 5 Tbsp. melted butter, unsalted
- ¼ tsp. salt
- 8 oz. cream cheese
- ¼ cup sour cream
- ½ cup pumpkin purée
- ½ cup granulated sugar
- 2 Tbsp. all-purpose flour
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1 egg
- ½ cup Navitas Organics Cacao Wafers
- 2 tsp. coconut oil
- 5 packets zero-calorie sweetener of choice
Crust:
Filling:
Directions
Preheat oven to 350°F. Lightly spray an 8×8-inch baking dish with non-stick cooking spray, line with parchment paper and set aside.
- Place graham crackers in a food processor and pulse until fine crumbs form. Add crumbs to a medium-sized bowl, then add melted butter, sugar and salt. Combine with a spatula, then press mixture firmly into baking dish. Bake for 10 minutes.
- Remove from oven and lower temperature to 325°F. Let crust cool before adding pumpkin and cream cheese mixture.
Using a stand or hand mixer, combine filling ingredients together except chocolate chips and coconut oil. Mix well until smooth. Pour mixture over cooled crust and set aside.
- Melt together cacao wafers and coconut oil in a bowl in the microwave and stir every 20 seconds. Once wafers are melted, stir in sweetener of choice. Use a spoon to dollop mixture over cheesecake.
For the swirl design, use a butter knife or chopstick and run it through the batter back and forth and side to side 3 or 4 times. Bake at 325°F for 27 minutes. It's ready when edges are firm and the middle slightly jiggles.