Pumpkin-Chocolate Cheesecake Bars

These Pumpkin and Chocolate Cheesecake Bars are the perfect balance of pumpkin, spices, and chocolate. They’re great for Thanksgiving, potlucks, and bake sales! 

It’s that time of year again where I’m all like pumpkin bread, pumpkin waffles, pumpkin muffins, pumpkin cookies, pumpkin chili, pumpkin cake…YASSSS, give me ALL of the pumpkin things. 

I’ll add Pumpkin into almost anything. My motto during the Fall is that pumpkin is the closest thing to a vegetable I will see until January! So while the calendar says September, my heart says Pumpkin spice so if your heart agrees, then do yourself a favor and make this pumpkin cheesecake bars recipe ASAP! 

Cheesecake bars are yummy by themselves, but add in some pumpkin and chocolate and they’re next level delicious! 

Pumpkin Chocolate Cheesecake Bars Questions Answered:

How long do cheesecake bars last?

As long as you store the cheesecake bars in an airtight container, it will last for up to 5 days in the refrigerator. Eat by Date gives more detail on how to tell if the cheesecake is good to eat or if it has spoiled. 

Can you freeze cheesecake bars?

Yes! Be sure to double wrap it in plastic wrap to protect it. This will help keep it fresh tasting. Following this procedure will allow the cheesecake to stay fresh in the freezer for 6-8 months.

How do you make Pumpkin Cheesecake Bars?

1. In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter until mixture resembles web sand. Then, press the crust mixture into the bottom of a greased 9×13-inch pan. 
2. In a large mixing bowl, use a hand mixer on medium speed to beat together the cream cheese and sugar. Turn the mixer off, add the eggs, and beat on low speed until incorporated. Turn the mixer off, add the pumpkin, pumpkin spice, vanilla, and salt, and beat on low speed until combined. 
3. Remove 1 ¼ cups of the cheesecake mixture from the bowl and set aside. 
4. In a small saucepan over low heat add the chocolate and butter and stir frequently until chocolate is melted. Pour chocolate mixture into 1 ¼ cups pumpkin mixture and whisk until combined. 
5. Pour mixture over crust, spread into an even layer, and bake for 15 minutes. 
6. Pour remaining cheesecake mixture over chocolate layer and spread into an even layer. Bake for 40-45 minutes, or until set. Move to a wire rack to cool completely, about 2 hours.  
7. In a medium bowl add whipping cream and sugar and beat with an electric mixer until stiff, about 3-4 minutes. 
8. Spread whipped cream in an over layer over completely cool cheesecake bars. Cover pan and chill for at least 3 hours or overnight. 
9. Sprinkle with nutmeg, slice into 24 bars and serve. 

Cook’s Note – Pumpkin Chocolate Cheesecake Bars:

• Sometimes I melt butterscotch chips instead of chocolate chips in the recipe for a delicious pumpkin and butterscotch flavor combination!