{This is just a little "spin off" of my PoeFam blog that is a home for my domestic attempts...recipes, house stuff and more! It's named after my mom's mom, Miriam Elizabeth Davis...better known as "Gackey!" She was a lovely lady and oh so domestic. So, follow me as I try to fill her shoes...or, better yet, wear her apron!}

Saturday, December 4, 2010

“A New Starbucks Flavor” Dessert

When I made this dessert a few weeks ago, our friend James said that it could be the new Starbucks flavor! I took that as a compliment! :) And, I loved it…very different and perfect for Fall!
Thanksgiving 2010 006Chocolate-Pumpkin Cheesecake Bars

1-1/4  cups  graham cracker crumbs
1/4  cup  sugar
1/3  cup  butter, melted
2  8-ounce packages  cream cheese, softened
1-3/4  cups  sugar
3    eggs
1  cup  canned pumpkin
1/2  teaspoon  pumpkin pie spice
1/2  teaspoon  vanilla
1/4  teaspoon  salt
6  ounces  semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2  tablespoons  butter
1-1/4  cups  sour cream
1/4  cup  sugar

 1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars. Makes 24 to 36 bars.

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