Description
Layered chocolate pumpkin cheesecake bars with a fudgy chocolate base, pumpkin‑spiced cheesecake filling, and a buttery crumble topping.
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)
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.
Nutrition
- Serving Size: 1 bar
- Calories: 472 kcal
- Sugar: 46 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: (monounsaturated + polyunsaturated) 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
