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These bars really stand out in the vast sea of pumpkin desserts. Quite possibly the best pumpkin treat I’ve ever tasted. Step-by-step photos on the related blog for your convenience.
Preheat oven to 325 F. Grease a 9×13 pan and set it aside.
In a bowl, combine cracker crumbs, sugar and melted butter. Press mixture firmly into the bottom of the baking pan (the back of a spatula works well for this). Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and the sugar until smooth. Incorporate the eggs, followed by the pumpkin, pumpkin pie spice, vanilla and salt.
Pour the mixture into another bowl. Pull out 1-1/4 cups of the cheesecake mixture from the bowl and return it to the bowl of the stand mixer. Fit the stand mixer with the whisk attachment. Set both parts of the cheesecake mixture aside for a moment.
Into a small saucepan over low heat, add the chocolate and the butter. Stir until melted. Pour the melted chocolate into the bowl of the stand mixer and whip it into the 1-1/4 cups of pumpkin cheesecake mixture you have reserved. Beat on medium-high until smooth.
Carefully pour the chocolate cheesecake mixture over the crust and very carefully spread it evenly with an off-set spatula (the crust will lift from the bottom of the pan if you’re not careful, just take your time and don’t worry if a few crumbs mix into the chocolate). Bake for 15 minutes.
Remove the pan from the oven and pour the remaining pumpkin cheesecake mixture over the baked chocolate layer. Bake for 35-45 minutes more or until set in the center. Cool on a wire rack for 30 minutes.
In a bowl, whisk together the sour cream and sugar until smooth. Spread over the cooled cheesecake using an off-set spatula. Cool bars completely on the counter, then chill them for at least three hours in the refrigerator. Cut into bars (for best presentation, wipe off the knife between each cut).
Adapted from Hostess with the Mostess.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!