This week, the temperature really dropped and it feels like fall is finally here- hopefully to stay. One of my favorite things about the autumn season is the food that comes along with it! Like everyone else, pumpkin is my favorite flavor of the season. I spent some time decompressing in the kitchen this week and wanted to share an awesome recipe with you (Emmett is already requesting this dessert again)… marbled dark chocolate pumpkin cheesecake bars! Click through for the recipe or pin it for later…
Spending time baking in the kitchen is therapeutic for me. Real talk- I’d be lying if I said the summer season has been easy over here. I hate the word busy, but it has been overwhelmingly busy. From work, projects, and keeping up with our regular day-to-day routine, this summer I felt more pressure than normal. I think this entire year has just been a LOT for everyone. In the past month, we’ve had trips to the emergency vet, a break-in, a car accident, sustained storm damage (looks like we need a new roof), doctor visits, and some stressful things in between. You know, life stuff. Emmett and I are perfectly fine (as are the dogs) and I truly can’t complain because many have it so much worse, but in all honesty- it has just been a stressful season over here. I know many people are probably feeling the same- or the weight of the year. Anyway, spending time baking is always good for my mental health and I’m glad I took some time to do something fun this week… like trying a new recipe! I’ve found it’s an easy way to regain positivity. It turns out, these marbled pumpkin cheesecake bars were exactly what I needed in more ways than one (a distraction, comfort food, and welcoming a new season). Plus- they were easy and delicious to make… a win / win.
Per usual, Emmett requested my Oreo cookie crust for this dessert. Those are his favorite cookies and I figured why not… might as well go all out! The ultra dark cookie crust pairs perfectly with the pumpkin and adds a nice texture.
Marbled Pumpkin Cheesecake Bars
- 20 oreo cookie halves the side with no filling
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
- 2 8oz packages cream cheese softened
- 1 cup granulated sugar
- 1 can pumpkin 15 ounces
- 3 large eggs
- 3 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 6 ounces dark, bittersweet chocolate chopped & melted
For the crust...
- Preheat oven to 350 degrees. Line the bottom and sides of an 8 inch square baking dish with parchment paper, leaving overhang "tabs" on all four sides. Set aside.
- Using a food processor, blend Oreo cookies with sugar until well combined. Add the melted butter and pulse until incoporated.
- Press the cookie crumb mixture into the bottom of the prepared pan. Bake for 12 minutes, or until fragrant and firm. Remove from oven and allow the crust to cool completely.
For the cheesecake filling...
- Place cream cheese blocks into the food processor, blending until smooth. Add the sugar, canned pumpkin, flour, pumpkin pie spice, and salt- processing until well combined. Next, add the eggs one at a time, until well mixed. Set aside.
- Place the chopped chocolate in a microwave safe bowl, heating in 15 second increments until melted. Stir in 1/2 cup of pumpkin filling mixture, then set aside.
- Pour the orange pumpkin mixture into the prepared, cooled crust. Next, drop dollops of the chocolate pumpkin mixture on top. Use a knife to swirl or create a marbled pattern on the surface.
- Bake the cheesecake for 45 minutes- or until the cheesecake is set in the center, and only jiggles slightly when shaken.
- Place the cheesecake in the fridge to chill for at least two hours. Before serving, pull the parchment "tabs" to remove the cheesecake from the dish, and evenly slice into bars.
Pumpkin is such an easy ingredient to work with. I’ve found most pumpkin recipes have fewer ingredients, too! This one was no exception. It’s creamy, rich, and definitely satisfied our fall dessert craving.
Once the cheesecake has chilled, pull it out of the dish with the parchment paper (such an easy baking hack), slice it into bars, and serve cold. You can also whip up some cream, if you’d like to add a dollop on top.
Are you interested in saving or trying more fall recipes? I’ll link some of my favorites I’ve shared in the past below…
- Butternut Squash Ravioli
- Chocolate Soufflé
- Pumpkin Bruschetta
- Flourless Chocolate Cake
- Mini Carmel Apple Pies
- Pumpkin Spice Bread
- Maple Bourbon Cider
- Balsamic Grilled Potatoes
- Homemade Apple Pie
- Pumpkin Mookies (fan and family favorite… with only 3 ingredients!)
- Spiced Mulled Wine
Have you started baking any fall treats yet? Have you decorated for fall? Is it just wayyy too soon for you? Is it still hot where you live? This weather has me excited and energized for a new season (that hopefully brings us better luck, ha). Check back tomorrow for a Friday Facebook Marketplace Finds post!