Pumpkin Chocolate Chip Cheesecake Squares

Theres not a ton about childhood that I remember besides being chubby and having permed bangs in 3rd grade.  And also, these chocolate chip cheesecake things my mom used to make at Thanksgiving. I don’t think it was anything intricate or hard to make – pretty sure she used slice and bake cookies for the cookie portion (sorry Mom – secrets out).  I don’t even think I liked cream cheese or cheesecake at the time, but the combination of the two was just dynamite. 

I blame these said treats on adolescent chubbiness (among other treats)

That’s where the idea stemmed for these beauties. We’re nearing the end of acceptable pumpkin usage for the season, so I couldn’t not go out with one last pumpkin bang for the Thanksgiving dessert table.  And these Pumpkin Chocolate Chip Cheesecake Squares went…..

BANG BANG into my belllyyyyyyy – I know you want them – BANG BANG all over my hips – they let me have it….

Ok thats all.

Pumpkin Chocolate Chip Cheesecake Squares

2014-11-18 18:27:04

Layers of Pumpkin Chocolate Chip brownies and creamy cheesecake cut into bars - your Thanksgiving dessert table will smile

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For the pumpkin chocolate chip layer

1. 2 cups all-purpose flour, spooned and leveled (NOT scooped into the flour bag/jar)
2. 1 tablespoon pumpkin pie spice
3. 1 teaspoon baking soda
4. ¾ teaspoon salt
5. 1 cup (2 sticks) unsalted butter, softened to room temperature
6. ½ cup packed brown sugar
7. ¾ cup white sugar
8. 1 large egg
9. 2 teaspoons vanilla extract
10. 1 cup canned pumpkin puree
11. 1 -12oz bag semi sweet chocolate chips + extra for sprinkling on top

For the cheesecake layer

1. 2 packages (8oz each) cream cheese, softened
2. 1/2 cup sugar
3. 2 tbsp. all-purpose flour
4. 1 tsp. vanilla
5. 1 egg

Instructions

1. Preheat oven to 350 degrees F.

To prepare your pumpkin chocolate chip layer

1. Line a 9x13” baking dish (metal or glass) with aluminum foil, leaving an overhang on all sides, and then spray it with non-stick cooking spray.
2. In a large mixing bowl, whisk together all of your dry ingredients (flour/pp spice/baking soda/salt). Set aside.
3. With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugars on medium speed until fluffy and smooth. beat in egg and vanilla until combined. Slowly beat in your pumpkin puree. It may look a little lumptastic at this point, but that’s ok. Turn speed down to low and add your dry ingredients a little at a time, until just combined. Turn your mixer off and fold in the chocolate chips. Set aside.

To prepare your cheesecake layer

1. In large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
2. Take half of your pumpkin chocolate chip dough and layer the bottom of the greased baking dish, covering the bottom with it. Then, spread your cheesecake layer on top of the pumpkin chocolate chip layer, spreading to cover. Take your remaining pumpkin chocolate chip dough and place dollops of it on top of the cheesecake. Then, take a knife and swirl the pumpkin and cheesecake layers together to form a swirly pattern. It will look a bit messy at this point, but when it bakes will look gorge. There's really no right or wrong way to do it. Sprinkle the top with additional chocolate chips.
3. Bake for 35-40 minutes in preheated oven until a knife/toothpick inserted in the center comes out clear.
4. Let the brownies sit at room temperature for at least an hour. They will be really heavy, so when you go to lift them out of the pan with the foil overhang, do it very slowly. Cut brownies and chill in the fridge in an air tight container until ready to serve.

Notes

1. I should note that Dave, Mr. "I'm not really into sweets" ate more of these than I did. So yeah - they're good.

By And They Cooked Happily Ever After

Adapted from Martha Stewart

Adapted from Martha Stewart

And They Cooked Happily Ever After https://www.andtheycookedhappilyeverafter.com/