Pumpkin And Chocolate Cheesecake Bars


  • Prep Time30 mins
  • Total Time1 hr 10 mins
  • Makes20 Bars
*PLUS 1 hour refrigeration
Pumpkin And Chocolate Cheesecake Bars

Pumpkin chocolate cheesecake bars. (Photo, Ryan Szulc.)

Chatelaine Triple Tested


  • 1 cup graham-cracker crumbs

  • 2 tbsp finely chopped candied ginger

  • 1/4 cup unsalted butter, melted

  • 1 egg

  • 3/4 cup pumpkin purée

  • 1/2 cup packed brown sugar

  • 1/2 tsp ginger

  • 1/4 tsp nutmeg

  • 1/4 tsp salt

  • 250-g pkg cream cheese, at room temperature

  • 2 tbsp 35% cream

  • 3/4 cup chocolate chips


  • Preheat oven to 350F. Line an 8-in. square baking pan with parchment paper, letting paper overhang the pan's edges.

  • In a medium bowl, stir crumbs with candied ginger and butter until evenly moist. Press over bottom of a prepared pan. Bake in centre of oven until edges are golden, about 10 min.

  • Whisk egg in the same bowl (no need to wash). Whisk in pumpkin purée, sugar and seasonings. Cut cheese into cubes. Using an electric mixer, beat cheese into pumpkin mixture, scraping down sides of bowl if needed, until well mixed.

  • Pour over warm crust. Bake in centre of oven until filling is set when pan is jiggled, about 25 min. Cool completely on a rack.

  • Heat cream in a small saucepan over medium-high until hot, 2 min, or microwave uncovered on high for 1 min. Remove from heat and add chocolate chips. Stir until chocolate is completely melted. Spread over cooled filling. Refrigerate until chocolate is firm, about 1 hour.

  • Use parchment paper to lift square out of pan, then slice into 20 bars. Refrigerate up to 5 days or freeze up to 1 month.

How to make pumpkin creme brulee

Nutrition (per serving)

Calories 157, Protein 2g, Carbohydrates 16g, Fat 10g, Fibre 1g, Sodium 106mg.