Pumpkin Chocolate Cheesecake Bars Recipe

 Pumpkin Chocolate Cheesecake Bars Recipe

• Cracker Crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
  Filling:
• 2 200g -  8oz pkgs cream cheese softened
• 1 3/4 cups sugar
• 3 large eggs
• 1 cup cooked and pureed fresh
• pumpkin or canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 150g - 6oz semisweet chocolate, cut up into pieces
• 2 tablespoons. butter
• 1 1/4 cups dairy sour cream
• 1/4 cup sugar
• Grated fresh nutmeg

Time: 3 hour
Serves: 12

• To prepare pumpkin: Cut pumpkin in large pieces. Remove seeds and strings. Arrange pieces in a single layer skin side up, in a large shallow baking dish. Cover with foil. Bake in 375 degree F oven for 1 to 1/12 hours or until tender. Cool. Remove pulp, discarding peel. Puree in food processor and line a strainer with a double layer of 100% cotton cheesecloth. Press to remove liquid. 1. Lightly grease a 13x9x2 baking pan, set aside. For crust: In a large bowl mix crumbs and sugar. Add melted butter; mix thoroughly. Press evenly in bottom of prepared pan: set aside. 2. Preheat oven to 325 degrees F. For filling: In a large bowl beat together cream cheese and the 1 3/4 cups sugar. Add the eggs, one at a time, beating at low speed after each addition until just combined. Stir in the pumpkin, spice, vanilla, and salt. Pour 1 1/4 cup of the filling into a medium bowl. Set both bowls aside. 3. In a small saucepan over very low heat melt the chocolate and the butter, stirring frequently until smooth. Stir melted chocolate into the 1 1/4 cup reserved filling. Carefully spread chocolate mixture evenly over crust. Bake 15 minutes. Remove from oven. Slowly and carefully pour remaining pumpkin filling over baked chocolate layer; spreading evenly. 4. Bake for 40-45 minutes or until mixture is slightly puffed around edges and just set in the center. Remove from oven; cool 30 minutes. Meanwhile, combine sour cream and 1/4 cup sugar. Cover; let stand at room temperature until pan cools. 5. Gently spread the sour cream layer over bars. Cool. Refrigerate for several hours or overnight before cutting. Sprinkle lightly with freshly grated nutmeg just before serving.
  
  Notes: Prep: 1 Hour for pumpkin, plus 30 min. Cook 55 minutes.

• Please see above.
• Store in an airtight container.

• Serve with Tea or Coffee.
• Great at Xmas Parties.

Christmas Recipes Index