This is the first holiday season that I’ve actually been excited about baking. I’ve never been much of a baker, and for the most part I still leave most of the baking up to Billy, but the results are always so darn tasty that it’s hard to resist. And what better time to bake and try new recipes than the holidays, right?

I’ve never been a huge fan of pumpkin pie (I know what you’re thinking…who doesn’t love pumpkin pie?) and Billy doesn’t eat it at all. So this year I decided I’d find a new pumpkin-related dessert and give it a shot. Turns out it only took one try to find a success — Better Homes and Garden’s pumpkin-chocolate cheesecake bars were a huge hit at both families Thanksgivings. They’re definitely worth the time they take, so I encourage you to give them a try for Christmas or keep them in mind for next year!

Here’s what you’ll need:
Crust
– 1 1/4 cups graham cracker crumbs
– 1/4 cup sugar
– 1/3 cup butter, melted
Pumpkin
– 2 (8 oz.) packs cream cheese
– 1 3/4 cups sugar
– 3 eggs
– 1 cup canned pumpkin
– 1/2 tsp pumpkin pie spice (or a mix of cinnamon, cloves and ginger)
– 1/2 tsp vanilla
– 1/4 tsp salt
Chocolate
– 1 cup semisweet chocolate pieces
– 2 tbsp butter
Topping
– 1 1/4 cup sour cream
– 1/4 sugar
– chocolate pieces and nutmeg (for garnish)

This recipe is done in phases, so at first glance it seems like its going to be a beast. In actuality it’s really pretty easy, it just takes time and there’s a lot of waiting in between steps. Preheat the oven to 325 degrees.

The first step in the process is to make the “crust.” In a small bowl, combine the graham cracker crumbs and the first 1/4 cup of sugar. Stir in the 1/2 cup melted butter and press evenly into a greased 13×9 pan. Set aside.

Next, combine the cream cheese and 1 3/4 cups sugar in a large bowl and beat with an electric mixer on medium speed until smooth. Add the eggs, one at a time, and beat on low speed until completely combined before adding the next egg. Once combined, add the pumpkin, pumpkin pie spice, vanilla and salt. Beat on low speed until completely combined. Remove 1 1/4 cups of the mixture and set aside.

Meanwhile, combine the chocolate and 2 tablespoons of butter in a medium saucepan. Over low heat, stir constantly until completely melted. Whisk the 1 1/4 cups of the pumpkin mixture into the melted chocolate and butter. Once combined, pour over the graham cracker crust and spread evenly across. Bake at 325 for 15 minutes.

Remove the pan from the oven and pour the remainder of the pumpkin mixture over the baked chocolate layer. Return to the oven and bake (still at 325) for 40 to 45 minutes, or until the pumpkin has puffed up and the center has set. Remove from the oven and cool, in the pan, on a wire rack for 30 minutes.

Finally, combine the sour cream and the remaining 1/4 cup sugar in a small bowl. Carefully spread over the pumpkin layer and continue to cool. Once the bars are completely cool, cover and refrigerate for at least three hours before serving. Cut into bars (24 to 36, depending on size) and garnish with chocolate pieces and ground nutmeg.

Pumpkin-Chocolate Cheesecake Bars

I will probably get yelled at by some people for saying this, but these bars were way better than pumpkin pie. Every single day since Thanksgiving I’ve been craving these stupid bars. They’ve got so many different layers of flavor and texture, but they all work together to form an overall great dessert. The texture of the pumpkin and cream cheese layer is so smooth and creamy and the graham cracker and chocolate layers give it a little crunch. Pumpkin is definitely the star of the show here, but each layer really adds to the flavor of the bars. These bars will most definitely be a Martin family tradition from now on!

I got this recipe from the 2009 Holiday Recipe Collection edition of Better Homes and Gardens magazine. I couldn’t find the recipe anywhere online. Hopefully you can trust my rendition enough to try them anyway. :)

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