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Pumpkin Tiramisu Cheesecake Bars

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Pumpkin Tiramisu Cheesecake Bars
  • Prep 35 min
  • Total 5 hr 30 min
  • Servings 24
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This Thanksgiving dessert is sure to impress! It combines holiday-favorite pumpkin pie with the flavors of tiramisu for an out-of-this world dessert bar.
Updated Sep 3, 2014

Ingredients

Crust

Mascarpone-Pumpkin Cheesecake

  • 8 oz mascarpone cheese
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons Gold Medal™ 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Put a kid-friendly twist on these bars! Use 1 pouch Betty Crocker™ peanut butter cookie mix in place of the oatmeal cookie mix. Prepare as directed in recipe with the 1/2 cup butter. Omit the cognac and espresso from the chocolate cheesecake batter, and make and bake as directed in recipe.

Nutrition

260 Calories, 16g Total Fat, 3g Protein, 27g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
260
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
150mg
6%
Potassium
95mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
8g
Protein
3g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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