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Chocolate Chip Pumpkin Swirl Cheesecake Bars

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Pumpkin swirl cheesecake bars with mini chocolate chips and a chocolate graham cracker crust. Sure to please a crowd any time of year, not just during Halloween! 

Pumpkin swirl cheesecake bars with mini chocolate chips and a chocolate graham cracker crust. Sure to please a crowd any time of year, not just during Halloween! 

Every year around Halloween, I think about these pumpkin swirl cheesecake bars. Nothing looks more Halloween-themed than swirls of rich orange pumpkin and chocolate chips!

What are your plans this year? It’s been a couple years since Nick and I dressed up. Last year around this time we were only one week away from our wedding and were anxiously finishing things up! The last time we dressed up was back in 2015 and we went as pirates. I totally want to get this costume for Link (wish it was in stock). His legs are so long, he could totally pull it off. And not to mention the dog in the picture looks a lot like him!

To celebrate the upcoming holiday, I wanted to share my latest dessert creation: Chocolate Chip Pumpkin Swirl Cheesecake Bars! Imagine a chocolate graham cracker crust, creamy cheesecake with pumpkin pie swirls, topped with melty chocolate chips. I made these for friends last weekend and we all loved them. This recipe makes 16 bars and they’re the perfect small sweet dessert bite. You’ll want to use a 9×9 baking dish for this recipe. 

Pumpkin swirl cheesecake bars with mini chocolate chips and a chocolate graham cracker crust. Sure to please a crowd any time of year, not just during Halloween! 

I’d have to say that cheesecake is second favorite dessert (brownies will always be #1). Anytime you add chocolate into the mix it’s a win in my books. I know it may be strange that a dietitian is posting a sugary dessert recipe… but just because I’m a dietitian doesn’t mean I don’t enjoy a sweet treat! Desserts can be a part of a balanced lifestyle. I also love my apple pastry roses. 

That’s the whole point of intuitive eating: there are no food rules or “bad” foods. If you want a chocolate chip pumpkin swirl cheesecake bar, have one! Eat it slowly and enjoy every bite. Savor the flavors. 

Pumpkin swirl cheesecake bars with mini chocolate chips and a chocolate graham cracker crust. Sure to please a crowd any time of year, not just during Halloween! 

I hope you have a Happy Halloween– stay safe and have fun!

Here’s the recipe for Chocolate Chip Pumpkin Swirl Cheesecake Bars: 

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Chocolate Chip Pumpkin Swirl Cheesecake Bars

Pumpkin swirl cheesecake bars with mini chocolate chips and a chocolate graham cracker crust. Sure to please a crowd any time of year, not just during Halloween! 

Servings 16
Author Emily Weeks, RDN, LD

Ingredients

For the crust:

  • 8 whole chocolate graham crackers
  • 4 Tbsp butter, melted
  • 1 Tbsp sugar

For the filling:

  • 2 8-oz bars of cream cheese, room temperature
  • 3/4 cup sugar
  • 1 Tbsp flour
  • 1 tsp vanilla
  • 2 large eggs, room temperature
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/4 cup mini chocolate chips

Instructions

For the crust:

  1. Preheat your oven to 350 degrees. Line the bottom of a 8x8 baking dish with parchment paper.

  2. In a food processor, combine the graham crackers, butter and sugar into fine crumbs. Sprinkle mixture into the bottom of the baking dish and press into an even layer.

  3. Bake until crust is set, about 10 minutes. Transfer the baking dish to a wire rack to cool.

For the filling:

  1. Reduce the oven temperature to 325.

  2. In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until fluffy and smooth. Add flour, salt, and vanilla. Add eggs one at a time until just combined.

  3. In another bowl, combine the pumpkin puree and pumpkin pie spice. Add 3/4 cup of the cream cheese mixture and stir well.

  4. To assemble, spread 1 cup of the cream cheese mixture into the crust. Drop 1/4 cup dollops of the cream cheese mixture and the pumpkin mixture, alternating to create a checkerboard pattern. Use the end of a knife to swirl the fillings together. Sprinkle the chocolate chips on top.

  5. Bake until the cheesecake is set (it doesn't wobble in the middle when you slightly shake the dish), about 45-55 minutes. Transfer back to wire rack until cool, then refrigerate for two hours. Cut into bars and serve.

Pumpkin swirl cheesecake bars with mini chocolate chips and a chocolate graham cracker crust. Sure to please a crowd any time of year, not just during Halloween! 

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Comments

  5. Oh my this recipe looks amazing! I’m so glad you mentioned intuitive eating. I will definitely be savoring each bite of these bars and other sweet treats I make :)

  6. Hi Emily! Thanks so much for your comment on my healthy halloween tips. Stopping by to say hello on your blog, too! I LOVE it! Your layout is super clean and your logo is great. Love the colors and fonts! But anyway, this recipe looks like it’s to die for. I LOVE cheesecake, pumpkin, AND chocolate, so all three of those combined sound better than heaven! Do you have any nutritional info for these? That would be awesome to know. :) Cheers and happy almost-Halloween!

    • Thank you for the kind compliments! :) I don’t have the nutrition info because I don’t typically calculate the nutrition info for my recipes. These are cut into 16 small bars or “bites” so they are a great small indulgence :)

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