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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


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


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.