Pumpkin Chocolate Chip Cheesecake Bars
Pumpkin Chocolate Chip Cheesecake Bars requires around 45 minutes from start to finish. One portion of this dish contains approximately 3g of protein, 17g of fat, and a total of 304 calories. This recipe serves 16. For 50 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 264 would say it hit the spot. This recipe from Barbara Bakes requires baking soda, flour, pumpkin pie spice, and cream cheese. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. If you like this recipe, you might also like recipes such as Pumpkin Chocolate Chip Cheesecake Bars, Pumpkin Chocolate Chip Cheesecake Bars, and Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies.
Servings: 16
Ingredients:
1/2 teaspoon baking soda
3/4 cup brown sugar
1/2 cup canned pumpkin puree
1 package (8 oz) cream cheese, softened
1 large egg
1 1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips, divided
1/2 cup sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
Equipment:
oven
baking pan
bowl
aluminum foil
hand mixer
whisk
frying pan
serrated knife
Cooking instruction summary:
Preheat oven to 350. Line bottom and sides of a 9-by-9-inch baking pan with foil, leaving an overhang on ends. Prepare cheesecake layer: In a small bowl, beat cream cheese and sugar until smooth. Add 1 egg and flour and beat until blended; set aside.In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in 1 egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Stir in 1 cup chocolate chips.Spread batter evenly in prepared pan. Spread cream cheese mixture over pumpkin batter. Sprinkle with 1/2 cup chocolate chips.Bake until edges begin to pull away from sides of pan and cheesecake is set, about 45 minutes. Cool completely in pan.Lift bars from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 16 squares.
Step by step:
1. Preheat oven to 35
2. Line bottom and sides of a 9-by-9-inch baking pan with foil, leaving an overhang on ends. Prepare cheesecake layer: In a small bowl, beat cream cheese and sugar until smooth.
3. Add 1 egg and flour and beat until blended; set aside.In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in 1 egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Stir in 1 cup chocolate chips.
4. Spread batter evenly in prepared pan.
5. Spread cream cheese mixture over pumpkin batter. Sprinkle with 1/2 cup chocolate chips.
6. Bake until edges begin to pull away from sides of pan and cheesecake is set, about 45 minutes. Cool completely in pan.Lift bars from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 16 squares.
Nutrition Information:
covered percent of daily need
