Pumpkin Cheesecake Bars
A Pumpkin cheesecake bar drizzled with 2 kinds of chocolate is the best way to eat pumpkin, for sure! The crust on these pumpkin cheesecake bars is outrageous as it is made with chocolate nabisco wafer cookies. Crunchy, sweet, delicious! Just how you want a cookie crust on a cheesecake bar! For the chocolate drizzles, I used Chocoley’s Decocoa White Chocolates and their Bada Bing Dipping Milk Chocolates. The milk chocolates are peanut free, tree nut free, egg free & gluten free making them safe for many! You can also use a Chocoley dark chocolates, if you prefer! I love how the drizzle adds a wow factor and makes the pumpkin color POP! Chocoley chocolates are so easy to work with and can be melted right in your microwave.
You may need:
8×8 pan
Nonstick Foil
Piping Bag
Pumpkin Cheesecake Bars
Ingredients
Crust
- ¾ cup crushed chocolate Nabsico wafer cookies (use food processor)
- 4 T. mekted butter
Cheesecake
- 16 ounces soft cream cheese
- 1 c. sugar
- ¾ cup pumpkin puree
- 1 tsp. vanilla
- 3 T. flour
- 1 teaspoon pumpkin spice
- ¼ tsp. salt
- 2 eggs
Topping
- Chocoley white disks, melted
- Chocoley milk disks, melted
Instructions
- Line an 8x8 pan with nonstick foil
- Preheat oven to 350 degrees F.
- Mix crumbs and butter and press into bottom pf pan.
- Bake 8 minutes,
Cheesecake
- Beat cream cheese and sugar.
- Add pumpkin and vanilla.
- Add flour, spice, salt.
- Mix in eggs.
- Pour on cooled crust.
- Bake approx 35 mins.
- Cool at room temp then refrigerate.
- Cut into squares when cold and drizzle on the melted chocolates.
Adapted from CrunchyCreamySweet
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