Butter Whirls & Chocolate Twirls
Pumpkin Chocolate Cheesecake Bar
Pumpkin Chocolate Cheesecake Bar
We want to tell you how delicious this bar is, but it is rude to talk with your mouth full. So just imagine we're enthusiastically holding two thumbs up.
Ingredients
- ½ cup plus
2 tablespoons butter - 2 cups chocolate crumbs
- Two 8-ounce packages cream cheese, full fat
- 1 large egg
- ¾ cup canned pumpkin
- ¾ cup granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup dark chocolate chips
Print Recipe
- Preheat the oven to 350°F.
- In a small pot over medium heat, melt ½ cup of the butter. Pour it over the chocolate crumbs in a medium mixing bowl and use a wooden spoon or spatula to combine and evenly coat the crumbs.
- Press the chocolate crumbs firmly into a buttered 9– x 9–inch pan, lined with parchment paper, to create the base. Bake for 10 minutes. Remove from the oven and set aside.
- In a stand mixer fitted with a paddle attachment, cream the cream cheese until light and fluffy. Scrape down the sides of the bowl and add the egg, pumpkin, sugar, spices and salt. Beat again to combine until smooth. Scrape down the sides of the bowl at least once during this process.
- Pour the batter over the chocolate base and return it to the oven to bake for another 30 minutes, or until the filling is firm to the touch.
- Remove the bars from the oven and allow it to cool completely.
- Meanwhile, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate chips and the remaining 2 tablespoons butter. Pour the melted chocolate over the top of the cooled pumpkin layer and use a small offset spatula to help spread it evenly. You can give the pan a light tap on the edge of the counter to help settle the chocolate in one smooth layer.
- Place the pan in the refrigerator for about 30 minutes so the chocolate sets up.
- Once the chocolate has set, run a knife along the edges of the pan that aren't lined with parchment paper. Use the parchment handles to carefully lift the slab from the pan in one piece. Then use a large chef's knife to cut the slab into 16 bars.
Share this mouthwatering dessert with friends and family on social media—they’ll be glad you did! For more easy-to-make recipe ideas, visit americanlifestylemag.com/recipes.
Excerpted from Butter Celebrates! by Rosie Daykin. Copyright © 2016 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Posted in Issue 86 Vol 1, Recipe on Aug 29, 2017