Over the course of this month, I’ve written on various aspects of Thanksgiving.
And, since the Thanksgiving meal is one I look forward to year round, I decided to take some moments from writing projects to slow down and share with you one of my very favorite Thanksgiving desserts –
Pumpkin Chocolate Cheesecake Bars!
Here is what you will need:
For the Graham Cracker Crust:
1 ¼ cup graham cracker crumbs
¼ cup sugar
1/3 cup melted butter
For the Filling:
2 (8oz) softened cream cheese packages
1 1/3 cup sugar
3 large eggs
1 cup canned pumpkin
½ teaspoon pumpkin pie spice
½ teaspoon vanilla
¼ teaspoon salt
6oz semisweet chocolate chips
2 Tablespoons butter
1 ¼ cup dairy sour cream
¼ cup sugar
Grated fresh nutmeg
1) Lightly grease 9x13 pan and set aside. For crust, in a large bowl mix crumbs and sugar. Add melted butter and mix thoroughly. Press evenly in pan. Set aside.
2) Preheat oven to 325 degrees. For filling, in large bowl beat together the cream cheese and 1 1/3 cup sugar. Add the eggs one at a time, beating at a low speed after each additional until just combined. Stir in pumpkin, spice, vanilla, and salt. Pour 1 ¼ cup of filling in medium bowl. Set both bowls aside.
3) In a small saucepan over very low heat melt the chocolate chips and butter, stirring frequently until smooth. Stir melted chocolate into the 1 ¼ c reserved filling. Carefully spread chocolate mixture evenly over the crust. Bake 15 minutes. Remove from oven. Slowly and carefully, pour remaining pumpkin filling over baked chocolate layer, spread evenly.
4) Bake for 40-45 minutes or until mixture is slightly puffed around edges and just set in center. Remove from oven, cool 30 minutes. Meanwhile, combine sour cream and ¼ cup sugar. Cover and let stand at room temp until pan cools.
5) Spread sour cream mixture over bars. Cool. Refrigerate several hours or overnight before cutting.
6) Sprinkle lightly with nutmeg before serving.
If you like cheesecake, chocolate, and Thanksgiving, this is the dessert for you! And, your house will smell heavenly for hours after baking.
Now I’m back to writing. There is lots to work on and LOTS of exciting news to share in the near future. I’ll keep you posted…literally. :)
Shared at Pintastic Monday