Anyway, a friend requested in her comment below that I share this Chocolate-Pumpkin Cheesecake Bar recipe and boy, these are so scrumptiously delicious I did not want to share the last couple...and I didn't. I kept the last two hidden in my fridge and I just devoured them. One right after the other. I couldn't leave one all alone, hidden by itself, cold and lonely in my fridge. Ok...ok....I have NO willpower. None.
- 20 chocolate wafer cookies (half a 9-ounce package)
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 2 packages bar cream cheese (8 ounces each)
- 1 cup sugar
- 1 cup canned solid-pack pumpkin puree
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
- Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
- Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
- Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
- Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
- Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.