Fall into Flavor - Chocolate Pumpkin Cheesecake Bars

Linda at 2nd Cup of Coffee is doing a new thing starting today. And it's all about yummy food. Here's what she says:

"I'll bet you have some favorite family recipes that you'd be proud to share with us: stews, pies, casseroles, cobblers. Healthy choices have their place, but this ain't it, sister. Bring on the butter, cream, sugar, bacon and ... more buttah. Tell us from whom you inherited the recipe (or if it's just one you love) and why you love it and any other special notes of memories or servings tips, etc."

So I'm looking forward to all the yummy, satisfying, warm comforting recipes that you ladies are going to put up. And she's doing this weekly throughout fall. My cookbook will be burgeoning with new recipes to try.

The first one that I'm contributing is one that we tried last year for the first time and it delish. And seeing it's Canadian Thanksgiving this weekend it is now a tradition on the dessert table, and seeing it has pumpkin (we're talking fall), and seeing it has cream cheese (we're talking NOT a diet food), I do believe it fits all Linda's requirements. And it's easy (that fits my requirment).

CHOCOLATE PUMPKIN CHEESECAKE BARS

Crust:

-1 1/4 c. chocolate baking crumbs

-1/4 c. melted butter

-2 T. sugar (optional: if you like a sweeter crust)

Filling:

-2 pkgs. cream cheese (8 oz. each)

-1 cup sugar

-1 cup canned solid-pack pumpkin

-3 large eggs

-3 Tbsp. flour

-1 tsp. pumpkin pie spice ( I use a blend of 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. ground cloves, 1/8 tsp. ground allspice or nutmeg. You can use it in any combination to suit your taste)

-1/2 tsp. salt

-4 oz. semisweet baking chocolate, chopped

-Preheat oven to 350*F. Line the bottom and sides of an 8 inch square baking pan with parchment paper or aluminum foil leaving an overhang on all sides.

-Blend together with a fork the butter and chocolate crumbs until moistened. Transfer to pan and press together gently. Bake until slightly firm, 12 - 15 mins. Set aside to cool.

-Place cream cheese in food processor or large mixing bowl and blend or mix with mixer until smooth. Add sugar, pumpkin, eggs, flour, pumpkin pie spice and salt. Process or mix until combined. Set aside.

-Place the semisweet chocolate in a microwave-safe bowl and mocro in 30 second increments, stirring between each until melted. Add 1 cup of your pumkin cream cheese mixture. Stir to combine. Set aside.

-Pour the remaining pumkin cream cheese mixture into the baking pan. Drop dollops of the chocolate mixture onto the top. Drag the blade of a butter knife through the chocolate and pumpkin mixtures several times to make a swirl marble pattern.

-Bake until set but jiggles slightly when gently shaken, 40 - 50 minutes.

-Cool in pan. Cover; chill until firm, at least 2 hours. Using the overhanging foil or parchement, transfer cake to work surface. With a knife dipped in water, cut in 16 squares.

-Try not to eat the whole pan at once before it makes it to the table.

For more scrumptious fall recipes or to add your own check out Fall into Flavor.