Pumpkin Tiramisu Cheesecake Bars with Swirled Chocolate
Indulgent cheesecake bars that merge autumn pumpkin flavors with Italian tiramisu elements. A buttery oatmeal cookie crust supports layers of spiced pumpkin and coffee-spiked chocolate mascarpone filling, topped with rich chocolate ganache. The cognac and espresso powder create authentic tiramisu notes while pumpkin pie spice adds seasonal warmth. Perfect for holiday gatherings or when you want an impressive dessert that combines two beloved classics into portable, elegant squares.
Ingredients
- 1 pouch Betty Crocker Oatmeal Cookie Mix, 17.5 oz
- ½ cup butter or margarine, softened
- 8 oz mascarpone cheese
- 1 package cream cheese, 8 oz, softened
- ½ cup sugar
- 2 tablespoons Gold Medal all-purpose flour
- 1 egg
- ½ cup canned pumpkin, not pumpkin pie mix
- ½ teaspoon pumpkin pie spice
- ¼ cup semisweet chocolate chips, melted
- 2 tablespoons cognac
- 1 tablespoon instant espresso powder
- ⅓ cup heavy whipping cream
- ⅝ cup semisweet chocolate chips
- whipped cream(optional)
Instructions
- 1
Heat oven and line pan with foil, then spray with cooking spray
- 2
Mix cookie mix with butter until crumbly, press into pan bottom and bake until set
- 3
Beat mascarpone, cream cheese, sugar, flour and egg until smooth
- 4
Remove portion of cheesecake mixture and set aside
- 5
Stir pumpkin and pumpkin pie spice into remaining cheesecake mixture
- 6
Stir melted chocolate, cognac and espresso powder into reserved cheesecake mixture
- 7
Pour pumpkin mixture over crust, then spoon chocolate mixture on top
- 8
Swirl mixtures carefully with knife
- 9
Bake until edges are set but center is slightly jiggly
- 10
Cool completely
- 11
Microwave cream until hot, add chocolate chips and stir until smooth
- 12
Spread chocolate mixture over cooled cheesecake
- 13
Refrigerate until completely cool, then cut into bars and serve with whipped cream
Tips
Use room temperature mascarpone and cream cheese for the smoothest filling without lumps.
Don't overbake - the center should still jiggle slightly when done to prevent cracking.
Let the ganache cool slightly before spreading to avoid melting the cheesecake layer.
Good to Know
Refrigerate covered up to 5 days. Cut into bars only when ready to serve to maintain clean edges.
Make 1-2 days ahead. Add whipped cream garnish just before serving.
Serve chilled. Cut with clean knife between each slice for neat squares.
Common Mistakes
Use room temperature dairy ingredients to avoid lumpy filling.
Don't overbake to prevent cracks in the cheesecake layer.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without alcohol?
Yes, substitute the cognac with strong brewed coffee or omit entirely. The tiramisu flavor will be milder but still delicious.
How long do these bars keep?
Store covered in the refrigerator for up to 5 days. The flavors actually improve after the first day.
Can I freeze these bars?
Yes, wrap individual bars in plastic wrap and freeze up to 3 months. Thaw in refrigerator before serving.