Chocolate-swirled pumpkin cheesecake bars made with Navitas Organics Cacao Wafers.

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.

INGREDIENTS

Crust:
1 cup crushed graham crackers
¼ cup granulated sugar
5 Tbsp. melted butter, unsalted
¼ tsp. salt
Pumpkin Mixture:
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

DIRECTIONS

Crust: 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.
Filling: 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 butterknife 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.
Makes 9 squares
Submitted by Melissa Bravo-Almazan | The Bonnie Fig
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Image of Pumpkin Pie Cheesecake Bars Recipe

Pumpkin Pie Cheesecake Bars Recipe

Melissa Bravo-Almazan | The Bonnie Fig

Servings

9 bars

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

    Crust:

  • 1 cup crushed graham crackers
  • ¼ cup granulated sugar
  • 5 Tbsp. melted butter, unsalted
  • ¼ tsp. salt

    • Filling:

  • 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
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Directions

  1. 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.

  2. 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.
  3. Remove from oven and lower temperature to 325°F. Let crust cool before adding pumpkin and cream cheese mixture.

  4. 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.

  5. 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.

  6. 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.

Servings: 9 bars
Submitted by:

Melissa Bravo-Almazan | The Bonnie Fig