Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

AuthorMarla Meridith
DifficultyBeginner

These Chocolate Chip Maple Pumpkin Cheesecake Bars are everything a pumpkin lover could wish for and then some. Sweetened with brown sugar and pure maple syrup, these scream fall!

Chocolate Chip Maple Pumpkin Cheesecake Bars are everything a pumpkin lover could wish for and then some! Get the recipe on MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
crust
 20 maple or vanilla creme-filled sandwich cookies
 3 tbsp unsalted butter, melted
filling
 16 ounces full fat cream cheese, room temperature
 1/2 cup dark brown sugar, packed
 1/2 cup pure maple syrup
 1 cup unsweetened pumpkin puree
 3 large eggs, room temperature
 1 tsp pure vanilla extract
 1 tsp pumpkin pie spice
 1/2 tsp ground cinnamon
 1/4 teaspoon salt
 3 tablespoons all-purpose flour
 hot water
topping
 1/2 cup semi-sweet mini chocolate chips
1

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Line a 9X9 inch baking pan with parchment paper.

2

Crust: Pulse the cookies in a food processor until they are fully ground, drizzle in the melted butter and pulse to combine.

3

Press this mixture evenly onto the bottom of the pan. Bake for 10 minutes. Set aside and cool for 10 minutes.

4

Filling: In the bowl of a stand mixer beat the cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs one at a time until smooth. Beat in the vanilla, pumpkin pie spice, cinnamon, salt and flour until just combined.

5

Pour the batter evenly over the cookie crumble crust. Tap the pan once on the counter to release any air bubbles. Top the batter with the chocolate chips.

6

Place the pan in a roasting tray. Place in the oven, pour water into the roasting pan so its comes 3/4 of the way up the baking dish.

7

Bake for 40-45 minutes, the edges will be set and the middle a bit wobbly.

8

Remove from the oven and let cool completely on a rack. Remove the cheesecake from the pan using the parchment for easy removal.

9

Chill in the fridge for 3 hours before slicing and serving.

Ingredients

crust
 20 maple or vanilla creme-filled sandwich cookies
 3 tbsp unsalted butter, melted
filling
 16 ounces full fat cream cheese, room temperature
 1/2 cup dark brown sugar, packed
 1/2 cup pure maple syrup
 1 cup unsweetened pumpkin puree
 3 large eggs, room temperature
 1 tsp pure vanilla extract
 1 tsp pumpkin pie spice
 1/2 tsp ground cinnamon
 1/4 teaspoon salt
 3 tablespoons all-purpose flour
 hot water
topping
 1/2 cup semi-sweet mini chocolate chips

Directions

1

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Line a 9X9 inch baking pan with parchment paper.

2

Crust: Pulse the cookies in a food processor until they are fully ground, drizzle in the melted butter and pulse to combine.

3

Press this mixture evenly onto the bottom of the pan. Bake for 10 minutes. Set aside and cool for 10 minutes.

4

Filling: In the bowl of a stand mixer beat the cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs one at a time until smooth. Beat in the vanilla, pumpkin pie spice, cinnamon, salt and flour until just combined.

5

Pour the batter evenly over the cookie crumble crust. Tap the pan once on the counter to release any air bubbles. Top the batter with the chocolate chips.

6

Place the pan in a roasting tray. Place in the oven, pour water into the roasting pan so its comes 3/4 of the way up the baking dish.

7

Bake for 40-45 minutes, the edges will be set and the middle a bit wobbly.

8

Remove from the oven and let cool completely on a rack. Remove the cheesecake from the pan using the parchment for easy removal.

9

Chill in the fridge for 3 hours before slicing and serving.

Notes

Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

~ Marla Meridith

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