Chocolate Pumpkin Cheesecake Bars

Introduction

When chocolate meets pumpkin, something magical happens. These Chocolate Pumpkin Cheesecake Bars are the ultimate fusion of rich chocolate, velvety cheesecake, and spiced pumpkin goodness. Unlike ordinary pumpkin desserts, this recipe adds a bold chocolate base that perfectly balances the creamy, spiced cheesecake layer. Whether you’re hosting a fall dinner party, preparing treats for Thanksgiving, or craving a cozy dessert to enjoy by yourself, these bars will quickly become a seasonal favorite. They are easy to make, beautifully layered, and guaranteed to impress anyone lucky enough to grab a square.

My recipe story

This recipe has a special place in my kitchen. It all started one autumn when I wanted something different from the traditional pumpkin pie but still wanted that signature fall flavor. After a little experimenting, I combined two of my favorite desserts: brownies and cheesecake. Adding pumpkin to the cheesecake layer gave it a seasonal twist, and suddenly, Chocolate Pumpkin Cheesecake Bars were born. Since then, it has become a go-to recipe for holidays, potlucks, and family gatherings. I love seeing people’s faces light up as they take their first bite—it’s the perfect balance of cozy spice and indulgent chocolate.

Ingredient breakdown

The beauty of these Chocolate Pumpkin Cheesecake Bars lies in their simplicity and the harmony of flavors. The chocolate base uses a boxed cake mix, which keeps things quick and fuss-free, while still delivering that deep cocoa richness. By mixing the cake mix with melted butter and an egg, you get a firm yet chewy layer that holds the cheesecake perfectly.

The pumpkin cheesecake layer brings the dessert to life. Cream cheese gives the bars their signature creamy texture, while pumpkin purée adds moisture and that earthy, fall flavor. A touch of sugar and vanilla balances the tanginess of cream cheese, while warm spices like cinnamon, nutmeg, and cloves add that classic autumn aroma. The layers bake together beautifully, resulting in clean, defined squares that showcase the contrast of chocolate and pumpkin.

Equipment you’ll need

• 9×13-inch baking pan
• Parchment paper (for easy lifting and clean edges)
• Mixing bowls (one for the chocolate base, one for the cheesecake)
• Electric hand mixer or stand mixer
• Spatula and spoon
• Measuring cups and spoons
• Sharp knife (for cutting neat squares)

Step-by-step directions

Step 1: Prepare your baking pan. Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang to help lift the bars out later. This ensures your cheesecake bars come out neat and don’t stick to the pan. Preheat your oven to 350°F (175°C) so it’s ready to go.

Step 2: Make the chocolate layer. In a large mixing bowl, combine the chocolate cake mix with melted butter and one egg. Stir until a thick, dough-like mixture forms. Press this evenly into the bottom of your prepared baking pan to create a firm chocolate base. This layer will bake into a rich, chewy crust that supports the cheesecake.

Step 3: Prepare the pumpkin cheesecake filling. In another bowl, beat softened cream cheese with sugar until smooth and creamy. Add in the pumpkin purée, vanilla extract, and pumpkin pie spices, mixing until fully incorporated. Finally, add the eggs one at a time, beating gently to maintain a light and creamy consistency.

Step 4: Assemble the layers. Pour the pumpkin cheesecake mixture over the chocolate crust. Use a spatula to spread it evenly, ensuring the filling reaches all corners of the pan. If desired, you can swirl a little melted chocolate on top for a decorative marbled effect.

Step 5: Bake to perfection. Place the pan in your preheated oven and bake for 35–40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. Avoid overbaking, as the cheesecake will continue to firm up as it cools.

Step 6: Cool and chill. Remove the pan from the oven and let it cool to room temperature. Then refrigerate for at least 3 hours (or overnight) to allow the layers to set fully. This step ensures clean cuts and the perfect creamy texture.

Step 7: Slice and serve. Once chilled, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut them into squares. Wipe the knife clean between cuts for neat edges. Serve chilled and enjoy!

Variations & substitutions

One of the best parts about this recipe is how adaptable it is. Don’t have chocolate cake mix? Substitute with brownie mix for an even fudgier base. Want to boost the spice? Add a dash of ground ginger or cardamom to the cheesecake filling. For a lighter option, try using reduced-fat cream cheese without sacrificing too much flavor. You can also play with toppings: drizzle melted chocolate, caramel sauce, or sprinkle crushed pecans on top before chilling. If you’re feeling festive, add a whipped cream topping with a dusting of cinnamon before serving.

Storage, freezing & make-ahead

These bars store beautifully, making them a convenient make-ahead dessert. Once cooled and cut, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before serving. To make ahead for a party, bake the bars a day or two in advance, refrigerate, and slice just before serving for the freshest presentation.

Serving ideas & pairings

Chocolate Pumpkin Cheesecake Bars are delightful on their own, but they also pair wonderfully with other treats. Serve with a dollop of whipped cream and a sprinkle of cinnamon for a café-style touch. Pair with hot beverages like spiced chai, coffee, or hot chocolate for a cozy experience. For a holiday dessert table, these bars look stunning alongside pecan pie, apple crisp, or classic pumpkin pie. If you want to dress them up further, drizzle with salted caramel sauce or top with chocolate shavings for an elegant finish.

FAQ

Can I make these bars without pumpkin?
Yes, you can omit the pumpkin and spices to make classic chocolate cheesecake bars instead.

What kind of chocolate mix should I use?
Any boxed chocolate cake mix works, but a fudgy or devil’s food flavor adds the richest taste.

Can I use fresh pumpkin instead of canned purée?
Absolutely! Just make sure it’s cooked, mashed, and drained well to avoid excess water in the filling.

How do I prevent my cheesecake layer from cracking?
Don’t overbake and avoid overmixing the eggs. Cooling slowly at room temperature also helps.

Can I double the recipe?
Yes, but use a larger pan or two separate pans to ensure even baking and proper setting.

Final thoughts

These Chocolate Pumpkin Cheesecake Bars are everything you want in a fall dessert: rich, creamy, spiced, and chocolatey. They’re perfect for making ahead, sharing with loved ones, and enjoying as the weather turns crisp. If you’re looking for a dessert that feels festive, indulgent, and surprisingly simple to prepare, this recipe will quickly earn a permanent spot in your seasonal baking lineup. Whether you enjoy them with coffee on a quiet afternoon or showcase them at a holiday feast, these bars are sure to be a crowd-pleaser every time.

Chocolate Pumpkin Cheesecake Bars

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• Author: Sarah White
• Total Time: 1 hour (plus chilling time)
• Yield: 16 bars
• Diet: Vegetarian

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Description

Decadent layers of fudgy chocolate crust and creamy spiced pumpkin cheesecake. A festive fall dessert perfect for gatherings or cozy nights.

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Ingredients

• 15.25 ounces chocolate cake mix, boxed
• 1 large egg

• 1/2 cup salted butter, melted

• 16 ounces cream cheese, softened
• 1 cup granulated sugar

• 1 cup pumpkin purée

• 2 large eggs
• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

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Instructions

1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.

2. In a bowl, mix chocolate cake mix, melted butter, and 1 egg until a dough forms. Press evenly into the bottom of the prepared pan.
3. In another bowl, beat cream cheese and sugar until smooth. Add pumpkin, vanilla, cinnamon, nutmeg, and cloves, mixing well.

4. Add eggs one at a time, beating gently until just combined. Pour the pumpkin cheesecake mixture over the chocolate crust.

5. Bake for 35–40 minutes, until the cheesecake is set but slightly jiggly in the center.
6. Cool completely, then refrigerate at least 3 hours before slicing into bars.

Notes

 For neat slices, wipe your knife clean between cuts. Store bars in the refrigerator for up to 5 days or freeze for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American