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Marbled Pumpkin Cheesecake Bars Chocolate Wafers for a crust Pumpkin Cheesecake recipe Marbled Pumpkin Cheesecake Bars with a chocolate wafer crust Marbled Pumpkin Cheesecake Bars with a chocolate wafer crust I’m so excited that the weather has FINALLY started to cooled down in LA. I know I said that last week, but now it actually IS cooling down, for real. This morning was the first morning that I stepped onto my back patio and felt a true autumn breeze hit the back of my neck; I loved it so much that I enjoyed my first coffee of the day on the patio, It was lovely! I’m also excited because now that the weather has started to cool down I can finally use my oven without having to blast my a/c or without having all windows and doors open with fans blasting. It’s quite nice. I’m especially excited because we’re fully into pumpkin season, which makes me super happy. Yes I’m one of those people who freak out over pumpkin season and pumpkin put into EVERYTHING. This year we have quite a bit of pumpkin recipes for you, both sweet and savory, so I hope you’re ready for them!

Today we have these marbled pumpkin cheesecake bars. I think these are even better than any standard cheesecake. The low baking temp and thinner filling layer help to alleviate any sort of surface cracking issue one might have, without loosing any of the delicate and creamy texture. You also get plenty of pumpkin flavor in these bars and the marbling just makes it look cute. We posted this pumpkin pie with a chocolate crust last year and it was a big hit, so we’re bringing the chocolate crust back as the base for these little bars!

This cheesecake is pretty decadent so I’ve cut them into little bite sized bars…not that, that stopped me from eating 6 ‘little bites’, because it didn’t, but whatever. If you’re looking for a deliciously easy, seasonal dessert that’s great for a crowd, I recommend these marbled pumpkin cheesecake bars! What are some of your favorite pumpkin recipes/dishes to make or eat? I’d love to hear about them! Enjoy! xx, Jenny

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Marbled Pumpkin Cheesecake Bars
Makes 1 (9”x12” Pan)

Ingredients:
chocolate crust:
8 ounces (about 30) chocolate wafers
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 teaspoon cinnamon
cheesecake filling:
16 ounces cream cheese, softened
3/4 cup pure cane sugar
1/4 cup sour cream
1 tablespoon all purpose flour
3 eggs
2 tablespoons whole milk
1 teaspoon vanilla extract
zest of 1 lemon
pumpkin filling:
1 1/4 cups pumpkin puree
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions:
1. Preheat oven to 250˚F.
2. crust: Place wafers into a food processor and process until finely ground. Pour wafers into a bowl and stir in melted butter until fully incorporated. Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.
1. cheesecake filling: Place cream cheese and sugar in a large mixing bowl and beat together with a wooden spoon (you can also use an electric hand mixer or stand mixer, fitted with a paddle attachment). Add egg, one at a time, beating after each addition. Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.
2. pumpkin filling: Place all ingredients into a bowl and stir together until fully combined. Add 1 1/4 cups of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.
3. assemble: Pour half the cheesecake mixture over the crust and spread into a thin layer. Pour 1/2 cup scoops of both fillings into the baking dish in random dollops, until all of both fillings have been used. Using a toothpick, gently dip 1/4 inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want before placing in the oven and baking for 25 to 35 minutes or until the center is still a little loose.
4. Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour. Cur into small bars and serve.

 /   /   /  29 Comments
  1. ~ Carmen ~ Not Specified Not Specified

    Ugh. This looks SO good. I love the addition of chocolate wafers for the crust. :] // itsCarmen.com ☼ ☯

  2. Jeff Not Specified Not Specified

    These look amazing! Want one right now!! Our favorite cookie this time of year is pumpkin chocolate chip. Also love filled pumpkin snickerdoodles. Finally, for the grown-ups in the house, a nice batch of pumpkin liquer. All are pretty easy to make and super yummy!!

    • Jenny Park Not Specified Not Specified

      Whoa, what is this pumpkin liqueur you speak of? Do you literally steep chopped pumpkin in vodka or something else?! So curious!

  3. HungryBecs Not Specified Not Specified

    Hey, do you know what the UK equivalent of a chocolate wafer is? Could I maybe use Oreos as the base? Thanks, Becs

    • Jenny Park Not Specified Not Specified

      If Oreos are your closest source for chocolate wafers, I would remove the Creme filling, and use just the cookies, before grinding them up!

  4. Patty weik Not Specified Not Specified

    Where do u get the chocolate wafers?ove looked everywhere for thin ones for another of your recipies

    • Jenny Park Not Specified Not Specified

      I just get them at the grocery store. They’re usually hiding a little bit around the Nilla wafers and graham crackers!

  5. Jess Not Specified Not Specified

    These look absolutely beautiful and delicious. Perfect with the chocolate base!

  6. Annie @ ciaochowbambina Not Specified Not Specified

    These are as pretty as I’m sure they are delicious!

  7. Sadye Not Specified Not Specified

    Hooray, a proud pumpkin lover! (I feel surrounded by haters.) This looks like a GREAT contribution to an office potluck!

  8. The Blonde Chef Not Specified Not Specified

    These look gorgeous! That marbled top is to die for. I’m excited for the many pumpkin-flavored recipes to come!

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  10. Sarah @ SnixyKitchen Not Specified Not Specified

    That marbled swirl makes these pumpkin cheesecake bars look extra impressive. I too am celebrating the cooling down of California temperatures because it means: PUMPKIN! Pinning these to make now that things are a bit more fall-like up here in the Bay.

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  12. Kelly Not Specified Not Specified

    I love the chocolate crust. So pretty!

  13. Calliope Not Specified Not Specified

    Totally making these for Thanksgiving!

  14. angela Not Specified Not Specified

    how long should these hold up for?

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  16. Amy Not Specified Not Specified

    Hi, Jenny, Could you please confirm the oven temperature of 250? Mine just didn’t seem to get done even though I left it in 40-45 minutes. Delicious recipe–mine is just more like pudding! Thanks!

    • Jenny Park Not Specified Not Specified

      Hi Amy, yes I’ve made mine at 250F and it set up quite nicely. I’m sorry yours was much softer. :( If you’re up for giving it another go in the future, I think it’s safe to crack the heat up to 275 or 300 and lessen the bake time. Glad you still enjoyed the recipe despite the bars not fully setting up.

  17. Renee @ Awesome on $20 Not Specified Not Specified

    These look dreamy! I’ve tried pumpkin cheesecake with a gingersnap crust, but never chocolate. I bet it’s awesome!

  18. Kathy Geiger Not Specified Not Specified

    I was wondering if I could use pumpkin pie filling instead of pumpkin purée?

  19. Kim Not Specified Not Specified

    I’m having the same problem that Amy had. Mine have been in the oven for 40 minutes at 250 degrees and is still pudding consistency. I’m up in Denver at altitude so maybe that affects it? Trying 10 more minutes at 300. Smells great though!

    • Kim Not Specified Not Specified

      Also, quick question: I also had to use Oreo cookies for the crust and it didn’t quite stick well and just crumbles apart. Ideas? They taste delicious though! They ended up so pretty soft, but not pudding-like, after some time in at 300.

      • Jenny Park Not Specified Not Specified

        Did you remove the Creme filling? It’s important that the creme filling be removed if using Oreos…it’ll do weird things to the crust :)

        • Kim Not Specified Not Specified

          Yep, I sure did. After some time in the fridge, the crust is holding up much better now! And still delicious :)

    • Jenny Park Not Specified Not Specified

      Hm, I’ll definitely look into this! Thanks!

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