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Chocolate Pumpkin Layered Cheesecake Bars

 
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Had some pumpkin puree and cream cheese on hand, wondering if I could make a dessert that had these two ingredients and chocolate. Found some recipes that almost fit my thoughts, then combined my own ideas, here these delicious cheesecake bars are. They were absolutely delightful and only lasted a few hours...

Yield

9

servings

Prep

30

min

Cook

1

hrs

Ready

6

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Almond crust:
¼ cup rolled oats
quick-cooking or rolled
¼ cup almonds
sliced or whole
½ cup whole-wheat flour
or all-purpose flour
3 tablespoons sugar
3 tablespoons butter
chilled and cut into pieces
2 tablespoons canola oil
or light olive oil, or walnut, grape seed oil
Pumpkin cream cheese layer:
8 ounces cream cheese (reduced-fat)
1 package
½ cup brown sugar
*
¼ cup sugar
white
2 large eggs
½ cup pumpkin
puree, canned or homemade, firmly packed
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Chocolate layer:
4 ounces semi-sweet chocolate
cut into small pieces, or chocolate chips, null, null
1 tablespoon butter
Sour cream yogurt layer:
½ cup sour cream
¼ cup greek yogurt
3 tablespoons sugar

Directions

To make the crust:

Preheat the oven to 375℉ (190℃) F and well grease a 8 by 8-inch baking dish with butter.

In a food processor, add the oats and almonds, process until almost finely ground.

Add the flour, sugar, butter and oil, process until well combined and starts to come together.

Transfer the mixture onto the buttered baking dish, and with the back of a spoon, spread and press the crumbly mixture evenly over the bottom until a firm crust forms.

Bake in the oven for 15 to 20 minutes or until the edges start to become brown.

Cool on a wire rack and lower the oven temperature to 325℉ (160℃).

To prepare the layers:

Meanwhile in a large mixing bowl with an electric mixer, beat the cream cheese and sugar until smooth, about 3 minutes.

Add the eggs, beat until smooth.

Beat in the pumpkin purée, pumpkin pie spice, and vanilla extract until well combined and smooth.

Measure ⅔ cup of cream cheese and pumpkin mixture and set aside.

(I used a wooden spoon to finish these a few steps)

In a saucepan, melt the chocolate chunks and butter over low heat until smooth, stirring often, about 5 minutes.

Pour the ⅔ cup of mixture into a medium bowl, slowly add the chocolate mixture into the pumpkin mixture, and whisk constantly until all the chocolate mixture is well combined with pumpkin mixture.

Pour the chocolate pumpkin mixture into the baked crust, and bake in the oven for 20 minutes.

Pour the remaining cream cheese - pumpkin mixture over the chocolate layers.

Bake for another 50 minutes to 1 hour until the top layer is set.

Cool on a wire rack for about 40 minutes.

To make the sour cream layer:

Mix sour cream, yogurt and sugar in a bowl until very smooth.

Spread the mixture evenly over the cheesecake. If it still feels warm, let cool to room temperature.

Then refrigerate for at least 4 hours or overnight.

Cut into 9 squares and top with some grated or shaved chocolate.

Serve and enjoy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 33757% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 142mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 15g
Vitamin A 52% Vitamin C 1%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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