Go Back
To make these Pumpkin Chocolate Chip Cheesecake Bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 2 (8 oz) packages cream cheese, softened - 1 cup pumpkin puree - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon cinnamon - 1 cup semi-sweet chocolate chips If you need to convert measurements, here are some quick tips: - 1 cup = 8 fluid ounces - ½ cup = 4 fluid ounces - 1 tablespoon = 3 teaspoons These conversions help ensure you get the right amounts for your recipe. You can easily modify this recipe for different dietary needs: - Gluten-free: Use gluten-free graham cracker crumbs. - Dairy-free: Choose dairy-free cream cheese. - Lower sugar: Substitute with a natural sweetener like stevia. - Egg-free: Replace eggs with ¼ cup of unsweetened applesauce per egg. These substitutions allow everyone to enjoy these tasty bars without worry. To start, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a medium bowl. Mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until the mixture looks like wet sand. Now, press this mixture into the bottom of a greased 9x13 inch baking pan. Spread it evenly. Bake the crust for 8-10 minutes until it turns lightly golden. When done, remove it from the oven and let it cool slightly. In a large mixing bowl, beat 2 packages of softened cream cheese until it is smooth. This helps create a creamy texture. Then, add in 1 cup of pumpkin puree, ¾ cup of sugar, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of cinnamon. Mix everything together until it is fully combined and smooth. Now, gently fold in 1 cup of semi-sweet chocolate chips. This adds a fun, sweet twist to your filling. Pour the cheesecake filling over the cooled crust. Spread it evenly across the pan. Place the baking pan back in the oven and bake for 30-35 minutes. Keep an eye on it; the center should be set but may still jiggle slightly when shaken. Once baked, take it out of the oven and let it cool at room temperature for about 1 hour. After that, refrigerate for at least 3 hours or overnight. This chilling step is important for the best texture. Once chilled, lift the bars out of the pan using the parchment paper. Cut them into squares and enjoy! To get the best texture, use softened cream cheese. This helps avoid lumps in your filling. Mix the cream cheese well before adding other ingredients. The filling should be smooth and creamy. Allow the bars to cool at room temperature first. Then, chill them in the fridge for a few hours. This helps them set perfectly. One mistake is overbaking the bars. Keep an eye on them. They should jiggle slightly in the center when done. Another mistake is not cooling the crust enough. Letting it cool helps the filling stay firm. Don’t skip the chilling step! This is key for the bars to slice cleanly. When serving, cut the bars into neat squares. You can dust them with powdered sugar for a sweet touch. A drizzle of melted chocolate adds flair and flavor. For a festive look, consider adding whipped cream and a sprinkle of cinnamon. These simple touches make your dessert stand out and taste great! {{image_2}} You can easily change the texture by adding nuts. Chopped walnuts or pecans work well. Just fold in about half a cup with the chocolate chips. This adds crunch and a nutty flavor. You can also try adding dried fruit, like cranberries, for a sweet touch. If you want to cut sugar, try using honey or maple syrup. Both add sweetness without refined sugar. Use about three-quarters of a cup, as they are sweeter than regular sugar. This keeps your bars tasty but a bit healthier. Want to change up the flavor? Consider adding a splash of maple extract for a fall twist. You can also swap the pumpkin pie spice for chai spice for a unique taste. Another fun option is to mix in a bit of grated orange zest for brightness. These tweaks make the bars exciting and new. To keep your bars fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This method helps maintain their flavor and texture. Keep them in the fridge for best results. The cool air keeps the cheesecake from getting too soft. You can freeze these bars for later enjoyment. First, cut them into squares. Wrap each piece in plastic wrap. Then place the wrapped bars in a freezer-safe bag. Be sure to squeeze out any air before sealing. They will stay fresh for up to three months in the freezer. These cheesecake bars will last in the fridge for about five days. For the best taste, eat them within the first three days. Be careful not to leave them out too long. If they are left at room temperature for more than two hours, they should be discarded. Yes, you can make these bars ahead of time. I often prepare them a day before serving. This allows the flavors to meld and improves the taste. Just be sure to chill them for at least three hours. Store them covered in the fridge to keep them fresh. If you need a substitute for cream cheese, try using Greek yogurt. It gives a creamy texture with a tangy taste. You can also use mascarpone cheese for a richer flavor. Another option is cottage cheese, blended until smooth. Each choice will change the taste a bit but still work well in the recipe. You can tell when the cheesecake bars are done by checking the center. It should be set and only slightly jiggle when shaken. If it looks too liquidy, bake it a few more minutes. The edges will also look firm and slightly puffed. After baking, let them cool to get the best texture. You learned about the important ingredients and how to prepare pumpkin chocolate chip cheesecake bars. We covered key steps, tips for the best texture, and how to avoid common mistakes. You can even make fun variations or store your treats properly. Remember, these bars are great for any season and can be made ahead of time. Enjoy creating this delicious dessert! With practice, you will make perfect cheesecake bars every time.

Pumpkin Chocolate Chip Cheesecake Bars

Indulge in the ultimate fall treat with these Pumpkin Chocolate Chip Cheesecake Bars! This delightful dessert combines a creamy pumpkin cheesecake filling with rich chocolate chips over a buttery graham cracker crust. Perfect for any gathering, this easy recipe is a must-try. Spoil your friends and family with a slice of this seasonal favorite. Click through to get the full recipe and impress everyone with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

1 cup semi-sweet chocolate chips

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the mixture resembles wet sand.

      Press the crust mixture into the bottom of the prepared baking pan, spreading it evenly. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool slightly.

        Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the pumpkin puree, ¾ cup sugar, eggs, vanilla extract, pumpkin pie spice, and cinnamon; mix until fully combined and smooth.

          Fold in the chocolate chips: Gently stir in the semi-sweet chocolate chips into the cheesecake filling.

            Pour the filling over the cooled crust, spreading it evenly.

              Bake: Return the baking pan to the oven and bake for 30-35 minutes, or until the center is set and only slightly jiggles when shaken.

                Cool: Remove from the oven and allow it to cool at room temperature for about 1 hour, then refrigerate for at least 3 hours or overnight for best texture.

                  Serve: Once chilled, lift the bars out of the pan using the parchment paper. Cut into squares and serve cold or at room temperature.

                    Prep Time: 20 minutes | Total Time: 4 hours (including chilling) | Servings: 12

                      - Presentation Tips: Dust with powdered sugar and drizzle with a little melted chocolate before serving for an elegant touch. Optionally, garnish with whipped cream and a sprinkle of cinnamon for a festive look.