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

The finished pumpkin cheesecake bar on a white plate with text overlay on the picture for Pinterest. 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.

A picture collage of a fork dinning into a cheesecake bar.

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. 

Finished cheesecake bar on a white dessert plate.

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!

Disclosure: This post includes affiliate links. 

Cook’s Tools:

  • 9×13-inch pan
  • mixing bowls
  • hand mixer
  • rubber scraper
  • whisk
  • small saucepan
  • wire rack

Picture collage of cheesecake bars for Pinterest.

Finished cheesecake bar on a white dessert plate.
5 from 5 votes

Pumpkin Chocolate Cheesecake Bars

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 6 hours 5 minutes
24 people
These Pumpkin and Chocolate Cheesecake Bars are the perfect balance of pumpkin, spices, and chocolate. They’re great for Thanksgiving, potlucks, and bake sales! 

Equipment

  • mixing bowls
  • rubber scraper
  • whisk
  • hand mixer
  • small saucepan
  • 9x13-inch pan

Ingredients
  

FOR CRUST:

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • cup salted butter melted

FOR CHEESECAKE:

  • 2 (8-ouncpackages cream cheese softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt

FOR CHOCOLATE LAYER:

  • 1 cup semisweet chocolate chips
  • 2 Tablespoons salted butter
  • ¾ cup whipping cream
  • ¼ cup granulated sugar

GARNISH:

  • Grated nutmeg

Instructions

  • Move the oven rack to the middle position and preheat the oven to 325 degrees Spray a 13x9-inch pan with nonstick cooking spray.

MAKE CRUST:

  • 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 the prepared pan.
    Press the crust mixture into the greased 9x13-inch pan.

MAKE CHEESECAKE:

  • 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.
    Beat in the pumpkin until smooth.

MAKE & BAKE CHOCOLATE LAYER

  • Remove 1 ¼ cups of the cheesecake mixture from the bowl and set aside.
    Set aside 1 1/4 cups of the cheesecake mixture aside.
  • 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.
    Combine the melted chocolate and the reserved cheesecake mixture.
  • Pour mixture over crust, spread into an even layer, and bake for 15 minutes.
    Pour the chocolate mixture over the graham cracker crust.

BAKE CHEESECAKE LAYER:

  • 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.
    Bake until the pumpkin cheesecake layer is set, about 40 minutes.

MAKE WHIPPED CREAM:

  • In a medium bowl add whipping cream and sugar and beat with an electric mixer until stiff, about 3-4 minutes.

TO FINISH:

  • Spread whipped cream in an over layer over completely cool cheesecake bars. Cover pan and chill for at least 3 hours or overnight.
    Spread the whipped ream into an even layer.
  • Sprinkle with nutmeg, slice into 24 bars and serve.
    sprinkle with grated nutmeg, and serve.

Nutrition

Serving: 1bar | Calories: 298kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 157mg | Potassium: 111mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2093IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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8 Comments

  1. wilhelmina says:

    These bars are delicious! I am trying the butterscotch suggestion next, can’t wait!

  2. So glad I found these! I love the combination of chocolate and pumpkin and these taste amazing.

  3. I love pumpkin cheesecake! These bars look amazing!

  4. Sunrita|spiceitupp says:

    Wow! The texture and the colours of the cheesecake looks delicious! What a fantastic recipe

  5. Kushigalu says:

    One of my favorite combination. Looks amazingly delicious. Love it.

  6. Our Thanksgiving is a potluck with friends since family is so far away. These will be perfect for the dessert buffet.

  7. You had me at pumpkin, but then the chocolate with it.. OMG! I can’t wait to make these!

  8. Heidy L. McCallum says:

    I love pumpkin cheesecake! Made these the other night and everyone gobbled them down in no time.