This week, the temperature really dropped and it feels like fall is finally here- hopefully to stay. One of my favorite things about the autumn season is the food that comes along with it! Like everyone else, pumpkin is my favorite flavor of the season. I spent some time decompressing in the kitchen this week and wanted to share an awesome recipe with you (Emmett is already requesting this dessert again)… marbled dark chocolate pumpkin cheesecake bars! Click through for the recipe or pin it for later…
Spending time baking in the kitchen is therapeutic for me. Real talk- I’d be lying if I said the summer season has been easy over here. I hate the word busy, but it has been overwhelmingly busy. From work, projects, and keeping up with our regular day-to-day routine, this summer I felt more pressure than normal. I think this entire year has just been a LOT for everyone. In the past month, we’ve had trips to the emergency vet, a break-in, a car accident, sustained storm damage (looks like we need a new roof), doctor visits, and some stressful things in between. You know, life stuff. Emmett and I are perfectly fine (as are the dogs) and I truly can’t complain because many have it so much worse, but in all honesty- it has just been a stressful season over here. I know many people are probably feeling the same- or the weight of the year. Anyway, spending time baking is always good for my mental health and I’m glad I took some time to do something fun this week… like trying a new recipe! I’ve found it’s an easy way to regain positivity. It turns out, these marbled pumpkin cheesecake bars were exactly what I needed in more ways than one (a distraction, comfort food, and welcoming a new season). Plus- they were easy and delicious to make… a win / win.
Per usual, Emmett requested my Oreo cookie crust for this dessert. Those are his favorite cookies and I figured why not… might as well go all out! The ultra dark cookie crust pairs perfectly with the pumpkin and adds a nice texture.
Marbled Pumpkin Cheesecake Bars
- 20 oreo cookie halves the side with no filling
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
- 2 8oz packages cream cheese softened
- 1 cup granulated sugar
- 1 can pumpkin 15 ounces
- 3 large eggs
- 3 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 6 ounces dark, bittersweet chocolate chopped & melted
For the crust...
- Preheat oven to 350 degrees. Line the bottom and sides of an 8 inch square baking dish with parchment paper, leaving overhang "tabs" on all four sides. Set aside.
- Using a food processor, blend Oreo cookies with sugar until well combined. Add the melted butter and pulse until incoporated.
- Press the cookie crumb mixture into the bottom of the prepared pan. Bake for 12 minutes, or until fragrant and firm. Remove from oven and allow the crust to cool completely.
For the cheesecake filling...
- Place cream cheese blocks into the food processor, blending until smooth. Add the sugar, canned pumpkin, flour, pumpkin pie spice, and salt- processing until well combined. Next, add the eggs one at a time, until well mixed. Set aside.
- Place the chopped chocolate in a microwave safe bowl, heating in 15 second increments until melted. Stir in 1/2 cup of pumpkin filling mixture, then set aside.
- Pour the orange pumpkin mixture into the prepared, cooled crust. Next, drop dollops of the chocolate pumpkin mixture on top. Use a knife to swirl or create a marbled pattern on the surface.
- Bake the cheesecake for 45 minutes- or until the cheesecake is set in the center, and only jiggles slightly when shaken.
- Place the cheesecake in the fridge to chill for at least two hours. Before serving, pull the parchment "tabs" to remove the cheesecake from the dish, and evenly slice into bars.
Pumpkin is such an easy ingredient to work with. I’ve found most pumpkin recipes have fewer ingredients, too! This one was no exception. It’s creamy, rich, and definitely satisfied our fall dessert craving.
Once the cheesecake has chilled, pull it out of the dish with the parchment paper (such an easy baking hack), slice it into bars, and serve cold. You can also whip up some cream, if you’d like to add a dollop on top.
Are you interested in saving or trying more fall recipes? I’ll link some of my favorites I’ve shared in the past below…
- Butternut Squash Ravioli
- Chocolate Soufflé
- Pumpkin Bruschetta
- Flourless Chocolate Cake
- Mini Carmel Apple Pies
- Pumpkin Spice Bread
- Maple Bourbon Cider
- Balsamic Grilled Potatoes
- Homemade Apple Pie
- Pumpkin Mookies (fan and family favorite… with only 3 ingredients!)
- Spiced Mulled Wine
Have you started baking any fall treats yet? Have you decorated for fall? Is it just wayyy too soon for you? Is it still hot where you live? This weather has me excited and energized for a new season (that hopefully brings us better luck, ha). Check back tomorrow for a Friday Facebook Marketplace Finds post!
PeggiSeptember 10, 2020 at 4:28 am
Gads. This year. This summer. This week. I keep thinking about our parents and grandparents who lived through turbulent times (wars, pandemics, the Depression). I know we can do hard things, but…sheesh. Baking sounds like a great release, but it’s going to be in the 90s again this weekend. We’re getting close though. Here’s a confession. I adore pumpkin desserts and chocolate, but I cannot do them together. Vegetables and chocolate are a hard no for me. Confession number two- I’ve never actually tasted the combo, so maybe my inner spoiled child is wrong! These do look wonderful! And I love the idea of an Oreo crust. (Question- is that a standard 9×13 pan? It looks smaller in the pics.) Here’s wishing us some cooler, calmer times.💜
SarahSeptember 10, 2020 at 12:10 pm
I knowww… what a doozy! I’ve been thinking about that too. If they can endure and overcome, so can we… that’s what I keep telling myself anyway. Talk about perspective! I can’t believe you don’t do pumpkin and chocolate together?! That is one of my very favorite combinations. I feel like you should do a taste test- just to see what your tastebuds think. My glass dish is a little smaller than the standard size- 9″ x 8″, or something like that- I think an 8″ x 8″ is what the original pumpkin cheesecake recipe called for. Crossing my fingers the cooler weather comes your way and stays very soon. Have a good weekend, Peggi! Give Joe a snuggle from me :) xo
ColleenSeptember 10, 2020 at 6:00 am
Yummy Sarah! They look scrumptious 😋 And who doesn’t love an Oreo crust 😍 Canadian Thanksgiving is next month and these might be a nice change instead of pumpkin pie. It’s been a really weird year with stress, loss, and major anxiety but oddly enough we accomplished so many things too. We were lucky to have started and committed to a pool/spa project last year and we were the first on the list for construction as a result. It was the largest, most expensive investment we have ever made in a home but I would have to say the most worthwhile. Swimming for me is therapy, and to be able to swim in my own backyard has been a dream come true. I’ll be swimming my way into fall which is my favorite season and I am anxious to break out the decor. I did pick up a cute fall mat for my front door at IKEA for only $7.99 last week and I’ll be purchasing fall planters soon.
So sorry to hear your roof sustained damage 😩 Life is full of surprises and sometimes not the fun kind. I vote for making another batch of those yummy treats! It’s your therapy, ya got to do it 😉 Have a super day! And thanks for the awesome recipe 😍
SarahSeptember 10, 2020 at 11:57 am
Right?! My thoughts too. Happy almost Canadian Thanksgiving… this year is flying, but going slow at the same time. It has definitely been a weird one filled with stress and anxiety, but you’re right- there has been good, too! I’ve been trying to remember all we’ve accomplished and focus on the positive. I’m SO glad to hear you and your family have put the pool area to good use this summer. I also love swimming, and I’m glad you’re finding peace and tranquility in the pool! I’m equally excited fall is here and am also ready to replant my window boxes and break out the decor soon. Great score on your new door mat! I’ll definitely be making another batch of pumpkin treats :) Ha! Have a great weekend, Colleen! xo
Anne HSeptember 10, 2020 at 10:13 pm
So, so happy you get to swim in your own backyard, Colleen! I was going to say it’s the little things, but no, actually that’s a huge thing. Congratulations and happy early Canadian Thanksgiving!
BrittanySeptember 10, 2020 at 10:31 am
Ok I’m definitely trying this one. I’ve never tried an Oreo crust so I’m very interested. My kids love pumpkin-it’s something all 3 of them will eat which is hard to achieve. And I love cheesecake so win, win! I usually make pumpkin chocolate chip muffins. This looks like a good recipe to take to the in laws for the holidays! Thank you!
SarahSeptember 10, 2020 at 11:44 am
The Oreo crust is really good (Emmett’s favorite)- it’s perfect with the pumpkin. Definitely a win / win! Let me know what you think :)
Anne HSeptember 10, 2020 at 10:11 pm
You had me at Oreo crust. Ha ha! The *only* way you can get me to eat pumpkin is to combine it with chocolate or cream cheese frosting (pumpkin roll anyone?) so these look delish. Definitely a weird year – I feel like the years go fast, but the days go slow and this year seems extra on all fronts. Sorry to hear about the un-pleasant surprises (break in?!😳) you guys have had to deal with this Summer and on top of everything else?! Very glad to hear all two legged and four legged family members are ok, though. Hopefully Fall is really arriving and will bring a little more chill, in both senses of the word, with it! Thanks for sharing, Sarah. 💛
SarahSeptember 11, 2020 at 9:08 am
I’ll eat any kind of pumpkin, but totally agree that it’s best with cream cheese and chocolate. Ha! It is definitely a strange year. Yes to the break-in… we recently got a security system and I’m feeling safer and much more secure in our home, but whew. So many people are desperate, struggling this year, and sadly the first transaction on our stolen credit cards (Emmett’s wallet was taken), was the grocery store. Breaks my heart! The dogs are good- Crosby had a severe allergic reaction and his airway was closing. It was traumatic- eyes swollen shut, hives, swollen lips & nose… yikes! It has definitely been a stressful summer over here, but I’m choosing to believe we’re on the other end of it. Bring on fall!! I’m also wishing this season brings a bit more chill- perfect word. Hope you have a beautiful weekend, Anne :) xo
Kim BSeptember 16, 2020 at 12:33 pm
I am so sorry for the break-in and for poor Crosby!!! Hope he is all better now, and glad you have put in a security system.
Just now catching up on this post (I don’t have an oven so I don’t torture myself by reading baking posts — i never thought about them being newsy too, so i am gonna have to change my ways!).
I am ready for fall but it’s friggin still in the low 90s here in Paris which isn’t pleasant!!! Please go away, high temps!!
SarahSeptember 18, 2020 at 9:03 pm
Thank you, Kim! We’re doing MUCH better over here :) I hope the weather cools down for you soon in Paris! Although, I’m extremely jealous… I’ve never wanted a European getaway so badly. Please have a croissant for me and appreciate that gorgeous architecture. Have a wonderful weekend, friend!! xo
LaurenSeptember 11, 2020 at 6:46 pm
This recipe looks delightful in every way. I have always been obsessed with pumpkin flavored everything, and I love unexpected combinations with pumpkin. This recipe looks like something I can easily whip up this weekend and start tapping into my inner cook/baker. I have always desired to prioritize more time in the kitchen, but it’s usually the last on my list. Perhaps this fall I can change that. The days are starting to feel long, but the months and weeks short, and with that familiar feeling of the fall slow maybe I can capitalize…before the Christmas hustle bustle begins. Thanks for sharing Sarah! I’ll be sure to come back when I try this one and let you know what everyone thought!
SarahSeptember 14, 2020 at 10:09 am
It’s SO good, Lauren! I’m with you on that topic- give me all the pumpkin things. I vote yes to more time relaxing and playing in the kitchen this fall- you deserve it! I know you have a LOT on your plate, but remember to make some time for yourself ;) (easier said than done, I know). Definitely let me know what you think, if you try it. Hope you have a good week, Lauren! xo
LaurenSeptember 14, 2020 at 10:19 am
True story…went to the store to grab the items to make this…ZERO cans of pumpkin. Like, nowhere to be found! Not even a tag on the shelf in an empty spot. 😞 I’m going to keep checking back. For now I’ve got Oreos and dark chocolate on deck…let’s hope it stays that way, lol.
SarahSeptember 14, 2020 at 11:21 am
I feel like we went through the pandemic phase of the grocery store selling out of weird things (toilet paper, flour, wipes, whatever) and NOW pumpkin. Apparently this is a real thing- because I’ve had multiple people message me about it. Ugh! This year. Hoping the pumpkin pops up in your local grocery again soon. lol!