Decadent Chocolate Pumpkin Cheesecake Bars | Easy Fall Recipe

Introduction

Oh my goodness, friends! Do you remember those cozy autumn afternoons, the smell of spices wafting through the air, and the sheer joy of biting into something truly magical? Well, get ready to relive that feeling because I’ve got a recipe that’s going to wrap you up like a warm hug: Chocolate Pumpkin Cheesecake Bars! Seriously, these are so incredibly easy to whip up, and they’ll become your go-to treat for everything from a casual get-together to a thoughtful homemade gift. Trust me, one bite and you’ll be hooked!

Why You’ll Love This Recipe

• Fast: Perfect for when you need a delicious dessert without spending hours in the kitchen.
• Easy: Even if you’re new to baking, you can totally nail this one!
• Giftable: Package these up for friends, family, or coworkers – they’re always a hit!
• Crowd-pleasing: The irresistible combination of chocolate and pumpkin is a guaranteed win for everyone.

Ingredients

Gather ’round, bakers! Here’s what you’ll need to create these little slices of heaven:

For the Chocolate Layer:

• 1 (15.25 ounce) box chocolate cake mix: The shortcut to that rich chocolatey base we all adore!
• 1 large egg: To bind it all together.
• ½ cup salted butter, melted: For that perfect fudgy texture.

For the Pumpkin Layer:

• 8 ounces cream cheese, softened: Make sure it’s nice and soft so it blends beautifully.
• 1 (15 ounce) can pumpkin puree: The star of our fall show! (Just the puree, not pie filling, okay?)
• 2 large eggs, room temperature: Again, room temp is key for a silky smooth filling.
• 1 teaspoon vanilla extract: For that warm, comforting aroma.
• 2 teaspoons ground cinnamon: The quintessential autumn spice!
• ½ teaspoon salt: To balance out all that sweetness.
• 1 teaspoon ground nutmeg: A little goes a long way with this cozy spice.
• 1 teaspoon ground cloves: Adds a delightful depth of flavor.
• 3 cups powdered sugar: For that incredibly smooth, luscious cheesecake texture.

For the Crumble Topping:

• ¾ cup all-purpose flour: Our base for that delightful crunch.
• ¾ cup brown sugar: Adds a lovely caramel note and a chewy texture.
• 2 teaspoons ground cinnamon: Because you can never have too much cinnamon in fall, right?
• 8 tablespoons salted butter, very soft: Soft butter is essential here for getting that perfect crumble.

For Assembly:

• ½ cup semi-sweet chocolate chips or chunks: Little pockets of melty chocolatey goodness!

How to Make It

Alright, let’s get our aprons on and make some magic happen!

1. Prep your oven and pan: First things first, preheat your oven to 350°F (175°C). Then, grab a 9×13 inch baking pan, give it a good greasing and a light dusting of flour. This ensures our bars won’t stick and will slide right out.
2. Whip up the chocolate base: In a medium bowl, combine your chocolate cake mix, that one egg, and the melted butter. Just mix until everything comes together into a dough. Don’t overmix! Then, press this glorious chocolate mixture evenly into the bottom of your prepared pan. Think of it as the foundation of pure chocolatey bliss.
3. Create the creamy pumpkin layer: Now for the star! In a nice big bowl, beat your softened cream cheese until it’s perfectly smooth and creamy. Next, add in the pumpkin puree, those two room-temperature eggs, vanilla extract, cinnamon, salt, nutmeg, cloves, and all that powdered sugar. Beat everything together until it’s wonderfully combined and silky smooth. I like to scrape down the sides of the bowl a couple of times to make sure everything is incorporated.
4. Layer it up: Gently pour that luscious pumpkin mixture evenly over the chocolate layer in your pan. Try to get it as smooth as possible, like a beautiful pumpkin-colored blanket.
5. Make the irresistible crumble: In another bowl, combine your flour, brown sugar, and cinnamon for the topping. Now, add in your super soft butter. The best way to do this is with a fork or a pastry blender. You want to mix it until it forms a lovely, crumbly texture. It should look like coarse sand.
6. Top it off: Sprinkle that glorious crumble topping evenly all over the pumpkin layer. Then, scatter those semi-sweet chocolate chips or chunks over the crumble. Oh, the anticipation!
7. Bake to perfection: Pop the pan into your preheated oven and bake for about 40-50 minutes. You’ll know they’re ready when the edges look set and the center is mostly set, with just a tiny bit of a wobble.
8. Cool down: This is the hardest part – waiting! Let your bars cool completely in the pan on a wire rack before you cut into them. This is super important for getting clean slices and letting all those flavors meld together beautifully.

Substitutions & Additions

Feeling creative? I love that about you! Here are a few ways you can make these bars your own:

• For the Chocolate Layer: If you don’t have a chocolate cake mix, you can try using a devil’s food cake mix for an even deeper chocolate flavor, or even a brownie mix in a pinch!
• Pumpkin Spice: If you’re short on individual spices, a good quality pumpkin pie spice blend (about 2-3 teaspoons) can work in place of the cinnamon, nutmeg, and cloves. Adjust to your taste!
• Chocolate Upgrade: Swap the semi-sweet chips for dark chocolate chunks, milk chocolate chips, or even white chocolate chips for a different vibe. A drizzle of melted chocolate over the top after cooling is also divine!
• Nutty Crunch: Add about ½ cup of chopped pecans or walnuts to the crumble topping for an extra layer of texture and flavor.
• Boozy Touch: For the grown-ups, a tablespoon of bourbon or rum in the pumpkin layer can add a sophisticated depth.

Tips for Success

A few little secrets from my kitchen to yours:

• Room Temperature Ingredients: Seriously, don’t skip softening your cream cheese and warming your eggs. It makes all the difference in getting that super smooth, lump-free cheesecake filling.
• Don’t Overbake: Remember that “mostly set” center. The bars will continue to set as they cool, and overbaking can lead to a dry or cracked filling.
• Cooling is Key: Patience, my friend! Letting them cool completely is crucial for easy slicing and the best texture. If you try to cut them while warm, you’ll just get a gooey mess (which might still taste good, but won’t look as pretty!).
• Prep Ahead: You can totally make these the day before you need them. In fact, they often taste even better the next day! Just keep them covered at room temperature.

How to Store It

Once these beauties have cooled and you’ve cut them into bars, storing them is a breeze!

Keep them in an airtight container. They’ll stay fresh and delicious at room temperature for about 2-3 days. If you need them to last longer, you can pop them in the refrigerator for up to a week. They also freeze beautifully! Cut them into bars, wrap them tightly in plastic wrap, and then place them in a freezer-safe container or bag for up to 2-3 months. Just thaw them in the refrigerator overnight.

FAQs

Got questions? I’ve got answers!

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: Nope, it’s best to stick with plain pumpkin puree! Pumpkin pie filling already has sugar and spices mixed in, which will throw off the balance of our recipe.

Q: My cheesecake layer cracked a little. Is that okay?

A: Don’t worry! A little crack is totally fine. It might happen if the oven is too hot or if it overbakes. The crumble topping and chocolate chips will hide it beautifully, and they’ll still taste just as amazing.

Q: Can I make these dairy-free or gluten-free?

A: You could try using a gluten-free chocolate cake mix and a gluten-free flour blend for the crumble. For dairy-free, you’d need to swap the butter and cream cheese for dairy-free alternatives, which might change the texture slightly, but it’s definitely worth experimenting with!

Q: How do I get really clean cuts?

A: Make sure the bars are completely cooled. For extra clean cuts, you can run a sharp knife under hot water, wipe it dry, and then cut. Repeat for each cut. It makes a world of difference!