Chocolate-Pumpkin Cheesecake Bars

Ingredients

• •4 1/2 oz graham crackers or chocolate wafer cookies
• •2 tablespoon sugar
• •4 tablespoon unsalted butter, melted
• •2 packages bar cream cheese (8 ounces each)
• •1 cup sugar
• •1 cup canned solid-pack pumpkin puree
• •3 eggs
• •3 tablespoon all-purpose flour
• •1 teaspoon pumpkin-pie spice
• •1/2 teaspoon salt
• •4 ounce semisweet chocolate, chopped

Steps

1. 1Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
2. 2In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
3. 3Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
4. 4Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
5. 5Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
6. 6Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
7. 7Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.