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Pumpkin Chocolate Cheesecake Bars

Yield: 16 bars

Prep Time: 10 minutes

Cook: 3 hours 10 minutes

Tessa Arias Pumpkin Chocolate Cheesecake Bars are luscious, thick, and smooth with a crunchy, buttery crust. Wonderful fall treat! [caption id="" align="aligncenter" width="400"] Pumpkin Chocolate Cheesecake Bars[/caption] When I first starting becoming...
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12 Responses to “Pumpkin Chocolate Cheesecake Bars”

  1. #
    Miriam @ Overtime Cook — October 22, 2012 at 4:52 am

    These look absolutely amazing! I was thinking of making pumpkin swirled brownies, but this cheesecake is really talking to me instead…

  2. #
    Natalie from Oven Love — October 22, 2012 at 11:05 am

    Looks yummy and the photo is beautiful! Your photography is looking great these days. 🙂

    • #
      Tessa — October 22, 2012 at 4:19 pm

      Thank you!!

  3. #
    Julie @ Table for Two — October 22, 2012 at 6:21 pm

    these look gorgeous and so soft and smooth!

  4. #
    Alexandra @ Brighteyedbaker — October 22, 2012 at 9:21 pm

    I love these! They look insanely delicious, and I’m not even a typical cheesecake person. Love the swirling pattern on top, and of course the combo of chocolate and pumpkin, one of my favorites! This looks like one to try. 🙂

  5. #
    Matt — October 23, 2012 at 8:50 am

    Excellent idea, especially with Halloween coming up!

    That reminds me – this newsletter I subscribe to is putting on a recipe for the holidays. If anyone has an idea, feel free to submit it:

  6. #
    Liz @ Tip Top Shape — October 23, 2012 at 5:33 pm

    These are beautiful!!

  7. #
    Renee — October 24, 2012 at 7:00 pm

    Yes! Chocolate and pumpkin! Yes and yes!!!

  8. #
    Patty — November 9, 2013 at 12:02 am

    Made these tonight and then while cooling a crack formed in the middle. Does this mean I overcooked it? I have no experience making cheesecakes 🙁 They smell amazing! But, haven’t tasted them yet since they are still setting. Any suggestions for the next time I make them?

    • #
      Tessa — November 10, 2013 at 8:24 am

      Hi Patty – cheesecake can crack when the batter is over-beaten or when it’s overcooked. Sometimes it just happens but it has no effect on the taste or texture though. They may shrink a little when they cool too so the crack may be less obvious.

  9. #
    Patty — November 10, 2013 at 4:13 pm

    thanks so much!! BTW.. I made two batches to take to a football banquet and they were a hit! (the second batch did not crack at all) Everyone enjoyed them!! I will def make again! Thanks for sharing your recipe!

    • #
      Tessa — November 10, 2013 at 7:04 pm


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