Pumpkin Cheesecake Bars with Drizzled Chocolate
6 tablespoons butter, melted, I use Cabot’s butter
1 ½ graham cracker crumbs
32 oz cream cheese, at room temperature, I used Philadelphia cream cheese
1 teaspoon vanilla
1 ½ cups sugar
15 oz can pumpkin puree, I use Libby pumpkin puree
1 teaspoon pumpkin spice
½ cup butter, I use Cabot’s butter
1 cup flour, I use King Arthur
½ cup brown sugar
1 tablespoon ground cinnamon
6 ounces semi-sweet chocolate
In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
Cover the bottom of a greased 9 x13-inch (23×33 cm) baking pan with the graham cracker mixture and spread evenly. Chill for 1 hour.
In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until the mixture is smooth.
Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze for 30 minutes.
Preheat the oven to 325˚F (160˚C).
Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and stir until incorporated.
Spoon the pumpkin cheesecake mixture over the frozen cheesecake mixture and spread evenly.
Bake for 1 hour.
Make the crumb topping: In a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
Top the cheesecake with the crumble topping and bake for another 25 minutes.
Allow the cheesecake to cool at room temperature.
Microwave, chocolate, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth. Drizzle over cheesecake. I use a plastic squeeze bottle that is made specifically to drizzle ingredients.
For best results refrigerate overnight once completely cooled, then slice and serve.