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- Yield: 24 to 36 bars
- Prep
25 mins
- Bake
55 mins
- Cool
30 mins
- Chill
3 hrs
Ingredients
-
1 1/4
cups
graham cracker crumbs
-
1/4
cup
sugar
-
1/3
cup
butter, melted
-
2
8 -
ounce packages
cream cheese, softened
-
1 3/4
cups
sugar
-
3
eggs
-
1
cup
canned pumpkin
-
1/2
teaspoon
pumpkin pie spice
-
1/2
teaspoon
vanilla
-
1/4
teaspoon
salt
-
6
ounces
semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
-
2
tablespoons
butter
-
1 1/4
cups
sour cream
-
1/4
cup
sugar
-
Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls
Directions
-
In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.
-
Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
-
In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.
-
In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
-
Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
Make Ahead Tip
- Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.
Tip
- *Test Kitchen Tip: To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip).
