Are Chocolate Pumpkin Cheesecake Bars difficult to make?

Despite their impressive appearance, these bars are surprisingly simple to prepare. Using a boxed cake mix for the bottom layer saves time, and the assembly process is straightforward. Even novice bakers can successfully create this impressive dessert.

Can Chocolate Pumpkin Cheesecake Bars be made ahead of time?

Absolutely! These bars actually benefit from being made a day ahead. The flavors meld together in the refrigerator, and the cheesecake layer sets more firmly, making them easier to cut cleanly.

How do I know when my Chocolate Pumpkin Cheesecake Bars are done baking?

Look for a set edge with a slight jiggle in the center. The crumble topping should be golden brown. The bars will continue to firm up as they cool, so it's better to slightly underbake than overbake.

Can I make Chocolate Pumpkin Cheesecake Bars gluten-free?

Yes! Use a gluten-free chocolate cake mix and gluten-free flour in the crumble topping. The texture may be slightly different, but the flavor will remain delicious.

How should I store leftover Chocolate Pumpkin Cheesecake Bars?

Store them in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months. Always place parchment paper between layers to prevent sticking.

Best Chocolate Pumpkin Cheesecake Bars Recipe for Fall

Description

These decadent Chocolate Pumpkin Cheesecake Bars combine three irresistible layers into one show-stopping dessert. A rich chocolate cake base supports a creamy pumpkin cheesecake filling spiced with cinnamon, nutmeg, and cloves, all topped with a buttery crumble and chocolate chips. Perfect for fall gatherings or holiday celebrations, these bars offer the best of both worlds – the richness of chocolate cake meets the seasonal comfort of pumpkin pie with a cheesecake twist. Easy assembly using boxed cake mix makes them accessible for bakers of all skill levels.

Ingredients

Scale

Chocolate Layer:
15.25 oz chocolate cake mix (1 box)
1 large egg
½ cup salted butter, melted
Pumpkin Cheesecake Layer:
8 oz cream cheese, softened to room temperature (1 brick)
15 oz pumpkin puree (1 can)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 cups powdered sugar
Crumble Topping:
¾ cup all-purpose flour
¾ cup brown sugar
2 teaspoons ground cinnamon
8 tablespoons salted butter, very soft
For Assembly:
½ cup semi-sweet chocolate chips or chunks

Instructions

Prepare Pan: Preheat oven to 350°F. Grease 9×13 baking dish with nonstick spray or line with parchment paper. Set aside.
Make Chocolate Base: In medium bowl, combine chocolate cake mix, 1 egg, and melted butter. Mix until smooth. Press mixture into bottom of prepared baking dish to create even layer.
Create Pumpkin Cheesecake Layer: In separate bowl, mix softened cream cheese and pumpkin puree until no lumps remain. Add 2 eggs, vanilla, cinnamon, salt, nutmeg, and cloves and mix to combine. Add powdered sugar gradually, mixing until smooth.
Make Crumble Topping: In small bowl, stir together flour, brown sugar, and cinnamon. Add softened butter and mix with fork until clumps form.
Assemble Layers: Pour pumpkin batter over chocolate cake layer and smooth to evenly cover. Sprinkle chocolate chips evenly over top, then add crumble mixture.
Bake: Bake at 350°F for 50-60 minutes until center isn’t jiggly and top looks golden brown. Remove from oven and let cool completely before cutting into bars.

Notes

Temperature Tips: Room temperature cream cheese and eggs are crucial for smooth pumpkin layer – plan ahead to bring them out 30-60 minutes before baking. Cutting Clean Bars: Let bars cool completely before cutting for cleanest slices. Wipe knife between cuts for professional appearance. Storage: Refrigerate in airtight container up to 5 days. Bars taste great cold or at room temperature. Freezing: Freeze in single layer until solid, then layer with parchment paper in freezer-safe container up to 2 months. Thaw overnight in refrigerator. Boxed Cake Mix: Using boxed mix makes this recipe quick and accessible while delivering consistent results.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16th of recipe)
Calories: 472
Sugar: 48g
Sodium: 385mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg

Keywords: pumpkin cheesecake bars, chocolate pumpkin, fall desserts, layered bars, holiday baking

Description

Ingredients

Instructions

Notes

Nutrition

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