Ingredients: |
Ingredients: Graham Cracker Crust:
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
Filling:
2 8 oz. pkgs. cream cheese, softened
1 3/4 c. sugar
3 large eggs
1 c. cooked and pureed fresh pumpkin or canned
pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
1/4 tsp. salt
6 oz. semisweet chocolate, cut up
1 1/4 c. dairy sour cream
Grated fresh nutmeg
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Directions: |
Directions:1. Lightly grease a 9 x 13 inch baking pan. Set aside
2 In a large bowl mix crumbs and sugar. Add melted butter; mix thoroughly. Press evenly in bottom of prepared pan.
3. Preheat oven to 325 degrees.
4. For filling: In a large bowl beat together cream cheese and the 1 3/4 c. sugar. Add the eggs one at a time, beating at low speed after each addition until just combined. Stir in the fresh or canned pumpkin, spice, vanilla and salt. Pour 1 1/4 c. of the filling into a medium bowl. Set both bowls of filling aside.
5. In a small saucepan over very low heat melt the chocolate and the butter, stirring frequently until smooth. Stir melted chocolate into the 1 1/4 c. of reserved filling. Carefully spread chocolate mix evenly over crust. Bake 15 mins. Remove from oven. Slowly and carefully pour remaining pumpkin filling over baked chocolate layer, spreading evenly.
5. Bake for 40 to 45 minutes or until mixture is slightly puffed around edges and just set in center. Remove from oven; cool 30 mins. Meanwhile, combine sour cream and 1/4 c sugar. Cover;Cool at room temperature .
6. Gently spread the sour cream layer over bars. Cool. Refrigerate for several hrs. or overnight before cutting. Sprinkle lightly with freshly grated nutmeg before serving. |
This recipe for Pumpkin Chocolate Cheesecake Bars is from