Still, since I'm NaBloPo-ing it this month, I thought I'd share one a delicious dessert recipe that's perfect for this time of year. And that dessert is Chocolate Pumpkin Cheesecake Bars. Seriously, how can you go wrong with that sort of combination? They're amazing, and also rich, so remember to cut them into fairly small squares. You really won't be sorry if you make these, I promise.
Chocolate Pumpkin Cheesecake Bars
Source: Everyday Food
20 chocolate wafer cookies (half a 9-ounce package) (or the equivalent in chocolate graham crackers, which is what I used)
2 Tbsp. sugar
4 Tbsp. unsalted butter, melted
2 - 8 oz. packages cream cheese
1 c. sugar
1 c. canned solid pack pumpkin puree
3 large eggs
3 Tbsp. flour
1 tsp. pumpkin pie spice
1/2 tsp. salt
4 oz. semi-sweet chocolate, chopped
Preheat oven to 350 degrees. Line the 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 with sugar until finely ground; add butter and pulse until moistened. Transfer crumb mixture to prepared pan, and press gently into bottom (I use the bottom of a measuring cup and it works beautifully). Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in a food processor; blend until smooth. Add sugar, pumpkin, eggs, flour, 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 c. of the pumpkin mixture and stir to combine. Set aside.
Pour remaining pumpkin mixture into prepared pan. Drop dollops of the chocolate mixture onto pumpkin mixture; swirl with a knife. Bake until cheesecake is set, but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan. Cover; chill until firm, at least two hours. Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.