I can hear you already going what on earth is that?????
Well.....If words like “Bars” make you think, “Ew, weird, clicking away now." Don’t–click away!
Avoiding things that sound weird will keep you from enjoying things that taste amazing.
So onto the recipe...
First things first
Ingredients:
20 whole chocolate wafer cookies
2 tbsp sugar
4 tbsp butter
For Filling:
16 oz cream cheese
1 cup sugar
1 cup canned pumpkin
3 whole eggs
3 tbsp flour
1 tsp pumpkin pie spice
4 oz semi sweet chocolate baking bar
Second things steps...
Preheat 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.
In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
Place 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.
Pour 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.
Cool 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.
Now simple disclosure I will on
occasion borrow pictures or recipes from other sites if I did not create
the recipe or take a picture and I apologize...The above picture came
from tastykitchen.com and the recipe came from me
Enjoy !!
Love, Kiolbasa Style
