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Pumpkin Tiramisu Cheesecake Bars

  • Recipe Submitted by on

Category: Holiday, Kids, Cheesecakes

 Ingredients List

  • Crust
  • 1 pouch Betty Crockerâ„¢ oatmeal cookie mix
  • 1/2 cup butter or margarine, softened
  • Mascarpone-Pumpkin Cheesecake
  • 8 oz mascarpone cheese
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons Gold Medalâ„¢ all-purpose flour
  • 1 egg
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup melted semisweet chocolate chips
  • 2 tablespoons cognac
  • 1 tablespoon instant espresso powder
  • Chocolate Ganache
  • 1/3 cup heavy whipping cream
  • 2/3 cup semisweet chocolate chips
  • Garnish
  • Whipped cream, if desired


1. Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
2. Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
3. Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
4. Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
5. In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
6. Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.

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