Marbled Pumpkin Cheesecake Bars
This dessert is perfect for fall and combines the flavors of the season- pumpkin and chocolate! It has a dark Oreo cookie crust and is quick & easy.
Ingredients
Cookie Crust
- 20 oreo cookie halves the side with no filling
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
Cheesecake Filling
- 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
Instructions
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.