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.  😉


Credit Our Family Eats for the photo

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.




  • Is there supposed to be flour listed as an ingredient (if so, what qty?). In the directions it says to blend cream cheese and add other ingredients and flour is listed.

  • A typing oversight on my part, sorry. On the bright side, it does reinforce a very essential rule of following a recipe – read the entire recipe first before starting! 🙂

  • January 9, 2012 at 2:09 amhi Mrs Cindy this is the second time i write to you i’ve seen many cnaehnls especially one of this young lady her cupcakes look beautiful but they are NASTY not good at all unlike yours yours are AMAZING and im going to keep on making them i am not disappointed at all i wish you continue your amazing recipes God bless and keep on making more videos on cupcakes and other recipesthank you and take care bye

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