yumminess

As anyone who knows me knows, I looooooove to cook and I loooooove to eat. I haven't shared very many recipes on this blog because I keep thinking I am going to start another one with only recipes, cooking tips, etc. Cooking is my passion and one of these days I would love to share it! One of these days...... For now, I can barely keep this journal/blog going and updated. Barely.

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.

• Crust

  • 20 chocolate wafer cookies (half a 9-ounce package)
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

• Filling

  • 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

1. 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.
2. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.