Pumpkin Chocolate Cream Cake

I REALLY loved this pumpkin chocolate cream cake. The description likened it to a pumpkin-flavored Boston Cream Pie, and that is absolutely correct.

I needed a Thanksgiving recipe for my Reddit bake challenge, so pumpkin it was!

If you haven’t tried chocolate with pumpkin before, let me tell you, it rocks! They make a great pair. I went with regular cocoa for this cake, instead of my standard dark cocoa, and I’m glad I did. As much as I love all things dark, it would have overshadowed the pumpkin spice in this.

Here we have layers of chocolate sponge cake, sandwiched with pumpkin pastry cream and pumpkin whipped cream. This is yet another *texture* dessert, i.e. spongy cake combined with smooth, cold, and creamy. Don’t leave out the toasted pecans on the top for the crunch. Worth making!

Original recipe here.

Pumpkin Cheesecake Bars

Are you a cheesecake fan? I think it’s probably one of my top 5 desserts to make and eat. I love the endless flavor combinations and the cold creamy center.  Speaking of cold, creamy center…do yourself a favor and resist the urge to try your cheesecake warm out of the oven because you have no self-control. It was kinda gross.

Now onto the recipe! Bars are fabulous if you don’t feel like dealing with your springform pan and want ease of serving. Just cut into huge reasonably sized squares and slap some whipped cream on top. Honestly, is there a recipe that whipped cream doesn’t improve upon?  These bars (SPOILER ALERT) have pumpkin in them, which is awesome, and contrary to my children’s claim, pumpkin is NOT just for Thanksgiving and is, in fact, something to be enjoyed from October to December 31 🙂

Print Recipe
Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars with a graham cracker crust.
pumpkin cheesecake bars
Course Desserts
Servings
bars
Ingredients
Graham Cracker Crust
Cheesecake Filling
Course Desserts
Servings
bars
Ingredients
Graham Cracker Crust
Cheesecake Filling
pumpkin cheesecake bars
Instructions
  1. Preheat your oven to 300 F.
  2. Grease a 13 x 9 pan well, including up the sides.
  3. In a bowl, mix your melted butter and graham cracker crumbs.
  4. Press mixture into bottom of 13 x 9 pan and set aside.
  5. In a large mixing bowl, beat your cream cheese and sugar together until light and fluffy. Add the lemon juice.
  6. Beat your eggs in one at a time on low speed. When one egg is incorporated, add another and so on. Don't go nuts here with mixing. Beating at a low speed keeps too much air from getting into your batter and causing cracks.
  7. Pour half your mixture onto your crust. If you want more exact and even layers, use a scale to weigh your batter first and halve that amount for your first layer.
  8. Add your spices and canned pumpkin to the other half of your batter. This will look like a light orange/brown color, but will darken after baking and cooling.
  9. Stir until smooth and carefully pour on top of your first cheesecake layer.
  10. Bake about 45 minutes; you want a bit of wobble still in the middle, but just set on top.
  11. Turn off the oven, open the door, but leave your cheesecake in there. Let it sit in place for about 15 minutes.
  12. Take out of oven and cool on wire rack. When completely cool, cover and put in fridge for 3 hours before digging in.
  13. When ready to serve, slice with a sharp knife wiped off between cuts to get a nice look. Garnish with whipped cream.
Recipe Notes

Recipe adapted from A Treats Affair.

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