Delicious pumpkin cheesecake bars topped with crushed chocolate cookies!
This post is sponsored by Pete and Gerry’s Organic Eggs.
Let’s say you had to spend some time on a deserted island and you could only take a few items with you, what would you shove in your backpack?
As well as a family picture and a case of coffee beans, I’d definitely have some eggs and chocolate. Breakfast and dessert would be covered until I had completed my piece for a new reality show and returned to civilization. Just for the record, I’m not in any T.V. shows.
But, I am trying to make you see that eggs are really important to me. I use them pretty much every day in some kind of recipe, or just on toast for breakfast. So I always want some good eggs.
How to make my pumpkin cheesecake bars!
Using good eggs is important but another favorite tip to share when making cheesecake is to make sure the cream cheese is at room temperature. This allows it to mix well with the sugars and creates volume and a creamy texture.
What did I use for my chocolate base?
Whenever I need a cookie crumb base for a tart or a cheesecake I always go with double chocolate chip cookies. They always hold up really well and don’t clump together like other cookies that have a cream center. For my pumpkin cheesecake bars, I used the double chocolate cookies keeping some aside to sprinkle on top of the cheesecake batter.
Can I freeze my pumpkin cheesecake bars?
They’ll freeze easily but make sure to always serve cheesecake at room temperature to get maximum creaminess. That’s why all cheese should come to room temperature, you’ll enjoy the flavors more. If there are any leftovers, store them in a sealed container and keep in the fridge for 3-4 days.
Is the pumpkin flavor strong?
No, it’s really mild but the spices and vanilla are mostly what you’ll taste with this cheesecake. Picture your favorite pumpkin pie but times 10 for creaminess!
Pumpkin Chocolate Cheesecake Bars
- 1 1/2 cups chocolate cookie crumbs
- 4 tbsp butter melted
- 12 oz cream cheese softened
- 2 tbsp brown sugar
- 2 1/2 tsp all-purpose flour
- 2 Pete and Gerry’s Organic Eggs plus one yolk
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- Preheat the oven to 350 degrees F. Line a 8x8 inch baking pan with parchment paper.
- Add 1 1/4 cups of the cookie crumbs to a bowl and mix well with the melted butter.
- Dump the mixture into the 8x8 pan and press down to cover the base. Set aside in the refrigerator.
- Using a stand mixer, blend the cream cheese and brown sugar and flour until light and creamy.
- Add the eggs and extra yolk one at a time making sure to scrape down the bowl.
- Add the remaining ingredients and mix on low speed until well blended.
- Pour the batter over the prepared cookie crumb base and sprinkle the remaining cookie crumbs over the top of the cheesecake.
- Bake in the oven for 20-25 minutes and the center is no longer jiggly