Name: Chocolate Pumpkin Cheesecake Bars
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: Chocolate Layer: 15.25 oz chocolate cake mix (boxed) 1 large egg ½ cup salted butter, melted; Pumpkin Cheesecake Layer: 8 oz cream cheese, softened (1 brick) 15 oz pumpkin puree (canned) 2 large eggs 1 teaspoon vanilla extract 2 teaspoons ground cinnamon ½ teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground cloves 3 cups powdered sugar; Crumble Topping: ¾ cup all‑purpose flour ¾ cup brown sugar 2 teaspoons ground cinnamon 8 tablespoons salted butter, very soft; Assembly: ½ cup semi‑sweet chocolate chips (or chunks)

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These chocolate pumpkin cheesecake bars are a decadent, layered dessert that combines rich chocolate, velvety pumpkin-spiced cheesecake, and a buttery cinnamon crumble topping. Every bite hits the perfect balance between fudgy, creamy, and crunchy textures—ideal for fall gatherings or simply indulging in cozy flavors any time of the year.

Why You’ll Love This Recipe

I love how this recipe blends the richness of chocolate with the warm spices of pumpkin cheesecake. The contrast in textures—dense cake base, smooth cheesecake, and crisp crumble—is what makes each bar irresistible. It's an easy way to impress guests or satisfy seasonal dessert cravings without needing any fancy baking techniques. Plus, the layering is simple, and the end result looks as good as it tastes.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Layer:
15.25 oz chocolate cake mix (boxed)
1 large egg
½ cup salted butter, melted

Pumpkin Cheesecake Layer:
8 oz cream cheese, softened (1 brick)
15 oz pumpkin puree (canned)
2 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 cups powdered sugar

Crumble Topping:
¾ cup all-purpose flour
¾ cup brown sugar
2 teaspoons ground cinnamon
8 tablespoons salted butter, very soft

Assembly:
½ cup semi-sweet chocolate chips (or chunks)

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×13 inch baking dish or line it with parchment paper.
Chocolate Layer: In a medium bowl, I mix together the chocolate cake mix, egg, and melted butter until smooth, then press the mixture evenly into the bottom of the prepared dish.
Pumpkin Cheesecake Layer: In another bowl, I beat the softened cream cheese and pumpkin puree until smooth. Then I add the eggs, vanilla, cinnamon, salt, nutmeg, and cloves, mixing well. I gradually add the powdered sugar and blend until fully smooth.
I pour the cheesecake mixture over the chocolate base and smooth the top.
I sprinkle the chocolate chips evenly over the pumpkin layer.
Crumble Topping: I combine the flour, brown sugar, and cinnamon in a bowl, then mix in the softened butter with a fork until crumbly.
I sprinkle the crumble topping over the chocolate chips and pumpkin layer.
I bake for 50 to 60 minutes, until the center is set and the top is golden.
I let the bars cool completely, then chill them in the refrigerator for about an hour before cutting for clean slices.

Servings and timing

Yield: 16 bars
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

When I want to mix it up, I like drizzling caramel sauce on top before serving for added richness. Swapping in dark chocolate chips brings a bolder flavor. Sometimes I add chopped pecans or walnuts to the crumble for extra crunch. If I use homemade pumpkin puree, I make sure it's well-drained to avoid a watery cheesecake layer.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They keep their texture well and taste even better the next day. For longer storage, I freeze them in a single layer until solid, then transfer to freezer-safe containers with parchment paper between layers. To serve, I thaw them overnight in the refrigerator. I don’t reheat them since they’re best served chilled or at room temperature.

FAQs

How do I know when the cheesecake bars are fully baked?

I check that the center is set and no longer jiggly, and the top has a light golden color. A slight firmness to the touch is a good sign they’re done.

Can I use a different cake mix for the base?

Yes, I’ve tried it with devil’s food cake mix and it worked beautifully. Any rich chocolate variety will hold up well as the base.

Do I have to use all the spices listed in the pumpkin layer?

Not necessarily. I sometimes adjust the spice mix depending on what I have. Pumpkin pie spice can be used as a shortcut substitute.

Can these be made ahead of time?

Absolutely. I often make them a day in advance. The flavors deepen overnight and the chilled bars slice much cleaner.

Can I make this gluten-free?

Yes, I use a gluten-free chocolate cake mix and substitute gluten-free flour in the crumble topping. Just double-check all ingredient labels to ensure everything is gluten-free.

Conclusion

These chocolate pumpkin cheesecake bars are the kind of dessert I turn to when I want something seasonal, crowd-pleasing, and indulgent. The mix of chocolate, pumpkin, and spice feels just right for fall, but honestly, I make them year-round. Whether I'm sharing with friends or savoring a slice with coffee, these bars always hit the spot.

Chocolate Pumpkin Cheesecake Bars

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Author: Sue
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 16 bars
Category: Dessert
Method: Baking / Layered Bar
Cuisine: American
Diet: Vegetarian

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Description

Layered chocolate pumpkin cheesecake bars with a fudgy chocolate base, pumpkin‑spiced cheesecake filling, and a buttery crumble topping.

Instructions

Preheat the oven to 350 °F (175 °C). Grease a 9×13 inch baking dish or line it with parchment paper; set aside.
Chocolate Layer: In a medium bowl, combine the boxed chocolate cake mix, egg, and melted butter. Mix until smooth. Press this mixture evenly into the bottom of the prepared baking dish.
Pumpkin Cheesecake Layer: In another bowl, beat together the softened cream cheese and pumpkin puree until smooth. Add the eggs, vanilla extract, ground cinnamon, salt, nutmeg, and cloves; mix to combine. Gradually add the powdered sugar and mix until fully smooth.
Pour the pumpkin cheesecake batter over the pressed chocolate base, smoothing to an even layer.
Sprinkle the semi‑sweet chocolate chips evenly over the pumpkin layer.
Prepare the crumble topping by stirring together the flour, brown sugar, and cinnamon in a bowl. Add the softened butter and mix with a fork until crumbly clumps form.
Sprinkle the crumble topping over the chocolate chips / pumpkin layer.
Bake in the preheated oven for 50 to 60 minutes, or until the center is no longer jiggly and the top is golden.
Remove from the oven and let cool completely. For cleaner slices, chill in the refrigerator for about an hour before cutting.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days.
You can freeze the bars: freeze in a single layer until solid, then transfer to freezer‑safe containers with parchment between layers. Thaw overnight in the fridge.
Variation ideas: drizzle caramel over the top, use dark chocolate chips instead, or add nuts (pecans or walnuts) into the crumble.
If using homemade pumpkin puree, make sure to drain excess liquid so the mixture isn’t too watery.
Let cream cheese and eggs come to room temperature before mixing to avoid lumps.