Description
Creamy pumpkin cheesecake bars swirled with rich melted chocolate, perfectly spiced and smooth. A cozy fall dessert that’s easy to make and great for gatherings or quiet nights in.
Ingredients
1 cup canned pumpkin puree
1 1/2 cups dairy-free cream cheese (or regular)
1/2 cup maple syrup or agave
1/4 cup coconut sugar or brown sugar
2 tablespoons cornstarch or arrowroot
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup melted chocolate chips
1 pre-made or homemade graham cracker crust (9-inch or pressed into an 8x8 pan)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, blend together the pumpkin puree, cream cheese, maple syrup, coconut sugar, cornstarch, pumpkin pie spice, vanilla, and salt until smooth and creamy.
- Pour the mixture into the prepared crust and smooth the top evenly.
- Drop spoonfuls of melted chocolate over the pumpkin layer and swirl with a knife.
- Bake for 35 to 40 minutes, until the center is mostly set and edges pull slightly from the pan.
- Let cool completely, then refrigerate for at least 4 hours or overnight.
- Slice into bars and serve chilled.
Notes
Chill overnight for best texture and clean slices.
Use homemade or canned pumpkin puree, but ensure it’s not watery.
Swap chocolate chips with white chocolate for a sweeter variation.
Add crushed pecans for a nutty twist.
Use chocolate cookie crust for enhanced cocoa flavor.
Espresso powder in the chocolate adds a mocha layer.
Bars can be frozen for up to 2 months; thaw in fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 12g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
