Pumpkin Chocolate Cheesecake Bars marry the decadence of chocolate with velvety spiced pumpkin and a creamy cheesecake layer, all atop a crunchy, buttery crust. Every bite truly tastes like a celebration of autumn, perfect for gatherings or whenever you need a cozy treat. Layers and swirls make each square a showstopper, and because you can make them ahead, these bars are always party-ready. If you’re looking for the ultimate fall dessert, Pumpkin Chocolate Cheesecake Bars are about to become your new favorite.

Pumpkin Chocolate Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these Pumpkin Chocolate Cheesecake Bars pulls its weight, creating a contrast of textures and flavors. From the cocoa-rich crust to the perfect blend of sweet, spiced pumpkin and luscious cheesecake, you’ll see that every component matters for the final showstopping dessert.

Chocolate graham crackers: These form the rich, chocolatey base and add a satisfying crunch to every bite. If you can’t find them, chocolate wafer cookies or Teddy Grahams make an easy swap.
Unsalted butter: Melted butter binds the crust crumbs and gives that irresistible crispy, buttery finish at the base.
Cream cheese: Room-temperature cream cheese creates the lusciously smooth and creamy cheesecake texture.
Granulated sugar: It balances the tang of cream cheese while sweetening up both the filling and the pumpkin layer.
Pumpkin puree: Provides moisture, beautiful color, and autumnal flavor. Be sure to use pure pumpkin, not pie filling!
Large eggs: Eggs give the cheesecake structure, ensuring it bakes up firm yet tender.
All-purpose flour: Just a bit helps stable the filling so your bars slice perfectly every time.
Ground cinnamon: Adds that classic warmth and spice that screams “fall.”
Ground ginger: A small amount brings a subtle zing to the pumpkin mixture.
Ground nutmeg: Just a pinch for earthy, aromatic notes that round out the flavor.
Ground cloves: Heightens the autumn spice profile with a hint of holiday aroma.
Fine sea salt: Balances sweetness and deepens all the other flavors in the bars.
Semisweet chocolate: Chopped and melted for those stunning swirls and an extra burst of chocolate goodness.

How to Make Pumpkin Chocolate Cheesecake Bars

Step 1: Prepare the Baking Pan

Start by preheating your oven to 350°F. Line an 8-inch square pan with parchment paper, leaving enough overhang on the sides to make lifting out the bars effortless. Give the paper (or foil) a light spray with nonstick cooking spray. This small step makes serving the Pumpkin Chocolate Cheesecake Bars beautifully easy later on.

Step 2: Make the Chocolate Crust

Place the chocolate graham crackers in a food processor and pulse until you have fine crumbs. Pour in the melted butter and pulse again until the mixture looks like wet sand. Firmly press the mixture into the bottom of your lined pan; the back of a measuring cup works wonderfully to compact it. Bake for about 10 minutes until just fragrant, then set the crust aside to cool while you prepare the filling. Keep the oven on for the next steps!

Step 3: Mix the Cheesecake and Pumpkin Fillings

In a large bowl, beat the softened cream cheese with sugar and pumpkin puree until completely smooth and creamy. Add the eggs one at a time, mixing just until combined after each. Next in are the flour, spices, and salt; stir these in gently to avoid overbeating, which can lead to cracks and a dense texture. The result should be silky and richly orange.

Step 4: Create the Chocolate Swirl

Melt the chopped semisweet chocolate in the microwave in short bursts, stirring often until glossy and smooth. Scoop out 1 cup of your cheesecake batter and stir it into the melted chocolate until fully blended. This chocolatey portion will become your gorgeous swirl layer.

Step 5: Assemble and Bake

Pour the pumpkin cheesecake batter onto your prepared crust and smooth the surface. Dollop spoonfuls of the chocolate batter across the top, then use a butter knife to gently swirl the two together for a marbled effect. Bake until set around the edges and just slightly jiggly in the center, about 40 minutes. Resist the urge to overbake – you want that perfect creamy cheesecake texture.

Step 6: Cool and Chill

Let the Pumpkin Chocolate Cheesecake Bars cool in the pan on a rack until they reach room temperature. Cover and refrigerate at least 4 hours, or even overnight. This step is key for clean slices and a firm, luscious texture. When you’re ready to serve, use the parchment overhang to lift the whole slab out of the pan, then slice into bars and enjoy!

How to Serve Pumpkin Chocolate Cheesecake Bars

Garnishes

A light dusting of cocoa powder or cinnamon on each bar looks elegant and adds a subtle flavor note. For extra flair, top each piece with a dollop of freshly whipped cream or a few chocolate curls. Even a sprinkle of toasted pecans or a drizzle of salted caramel will elevate your Pumpkin Chocolate Cheesecake Bars to bakery-level treats.

Side Dishes

Pair these bars with a mug of spicy chai latte, warm apple cider, or your favorite dark roast coffee to really lean into the cozy autumn vibes. If you’re planning a holiday dessert platter, stack them alongside gingerbread cookies or apple slices for a beautifully varied spread.

Creative Ways to Present

For parties, cut the bars into tiny bite-sized squares and arrange on a wooden board with seasonal fruits or edible flowers. You can also serve each bar in a cupcake liner for an easy grab-and-go dessert. Feeling fancy? Add a scoop of vanilla or cinnamon ice cream on the side for a plated dessert sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Pumpkin Chocolate Cheesecake Bars keep beautifully in the fridge. Store bars in an airtight container with parchment between the layers to prevent sticking. They’ll stay fresh and delicious for up to 4 days, making them perfect for preparing in advance or sneaking a bar for a quick treat!

Freezing

Want to get ahead of the holiday rush? These bars freeze wonderfully. Place fully chilled and sliced bars on a baking sheet in the freezer until firm, then stack in a freezer-safe container with parchment between each layer. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

You generally don’t need to reheat Pumpkin Chocolate Cheesecake Bars as they are best served chilled or at cool room temperature. If you prefer them a bit softer, let them sit out for 10 to 15 minutes after taking them from the fridge, and the texture will be just right.

FAQs

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest result, but you can use reduced-fat in a pinch. Just keep in mind the texture may be slightly less rich and creamy than with the traditional full-fat version.

What if I can’t find chocolate graham crackers?

No worries! Chocolate Teddy Grahams or chocolate wafer cookies will work beautifully—just use the same weight as called for. The important thing is to get those deep, chocolatey notes in the crust.

Can I make Pumpkin Chocolate Cheesecake Bars ahead of time?

Absolutely! In fact, they’re even better after a full overnight chill. Make them up to 2 days ahead, keep them refrigerated, and simply slice when you’re ready to serve.

Do I have to use all the spices listed?

The spice blend is what makes these bars truly taste like autumn, but you can adjust to personal taste. For a milder flavor, reduce the ginger or cloves, or add a pinch more cinnamon for extra warmth.

How do I get clean slices when cutting the bars?

For neat squares, chill the bars thoroughly and use a sharp knife wiped clean between cuts. Lifting the slab out with parchment paper makes slicing much easier and helps create those clean, gorgeous edges.

Final Thoughts

I hope you’re as excited as I am to bake up a pan of Pumpkin Chocolate Cheesecake Bars! Whether you’re sharing them at a festive gathering or sneaking one as a special midnight snack, they truly bring a little bit of autumn magic into any moment. I can’t wait for you to taste how spectacularly chocolate and pumpkin can shine together!