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Chocolate Pumpkin Cheesecake Bars

by GABY DALKIN

The Sunday Dinner Club: We here at The Sunday Paper believe in meaningful conversations around the table, and we want to encourage you to start your own Sunday Dinner Club. Invite friends and family members to your home, reach out virtually, and share meaningful conversations. Then report back to us and tell us about the experience.

The Ingredients of a Meaningful Dinner: 1) Set an intention. 2) Say Grace. 3) Serve healthy food. 4) Start talking. 5) Be open-minded and listen.

Conversation Starter: Offer situations in which you’ve displayed guts, courage, and determination in your life? 

 

RECIPE:

Ingredients

For the Crust

  • 9 ounces Oreo Cookies
  • 2 tablespoons unsalted butter melted

For the filling

  • 16 ounces plain cream cheese at room temperature
  • 1 cupsugar
  • 1 cupcanned pumpkin puree
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon salt
  • 4 ounces dark chocolatechopped

Instructions

  • 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 until finely ground, 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

GABY DALKIN

Gaby Dalkin is a cookbook author, private chef, entrepreneur, and writer. Founded in 2009, her website What’s Gaby Cooking established her as the go-to source for all things California. Her cookbooks include “What’s Gaby Cooking: Every Day California Food” and “Absolutely Avocados.”

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