I apologize for not including photos. I took pictures while baking these yummy squares but I’m having a hard time uploading them to my computer. If I get it working, I’ll update the post.
I adapted this recipe from Martha Stewart’s. It’s easy, delicious and you know, nothing says springtime like pumpkin.
Chocolate-Pumpkin Cheesecake Bars
about 35 vanilla wafers
2 tbsp sugar
5 tbsp unsalted butter, melted
2 8-oz packages bar cream cheese, at room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs, room temperature
1 tsp pumpkin-pie spice
1/2 tsp salt
4 ounces semisweet chocolate, chopped
Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
In a food processor, blend wafers with sugar until finely ground. Add melted butter and pulse until moistened.
Transfer crumb mixture to the prepared pan. Press gently into bottom. Bake until slightly firm, about 12-15 minutes. Set aside to cool.
Place cream cheese in food processor and blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt. Process until combined.
Melt the semisweet chocolate in a double boiler over low heat, stirring frequently. Add 1 cup of the pumpkin puree mixture to the melted chocolate and stir to combine.
Pour remaining pumpkin mixture into the prepared pan. Drop dollops of the chocolate mixture onto the pumpkin mixture. Swirl with a knife. Bake for about 40 to 50 minutes. The cheesecake should be set but jiggle slightly when gently shaken.
Cool in pan on a wire rack. Then cover and chill for at least 2 hours (and up to 2 days). When ready to cut, use the overhang of the foil to transfer the cheesecake to a cutting board and cut into 16 squares, using a knife dipped in water.