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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Pumpkin Chocolate Cheesecake Bars
Contributed by: John Collins
  • Graham Cracker Crust:
  • 11?4 cups graham cracker crumbs
  • 1?4 cup sugar
  • 1?3 cup butter, melted
  • Filling:
  • 2 (8 oz.) packages cream cheese, softened
  • 2 cups sugar, divided
  • 3 large eggs
  • 1 cup cooked and pureed fresh pumpkin or canned pumpkin
  • 1?2 tsp. pumpkin pie spice
  • 1?2 tsp. vanilla
  • 1?4 tsp. salt
  • 6 oz. semisweet chocolate, chopped
  • 2 TBS butter
  • 11?4 cups sour cream
  • Grated fresh nutmeg
Lightly grease a 13- by 9- by 2-inch baking pan; set aside.
For crust: In a large bowl mix crumbs and sugar. Add melted butter; mix thoroughly. Press evenly in bottom of prepared pan; set aside.
Preheat oven to 325 degrees.
For filling: In a large bowl beat cream cheese and 11?3 cup sugar. Add eggs one at a time, beating at low speed after each addition until just combined. Stir in pumpkin, spice, vanilla and salt.
Pour 11?4 cup of the filling into a medium bowl. Set both bowls of filling aside.
In a small saucepan over very low heat, melt the chocolate and the butter, stirring frequently until smooth. Stir melted chocolate into the 11?4 cup of reserved filling. Carefully spread chocolate mixture evenly over crust.
Bake 15 minutes. Remove from oven.
Slowly and carefully pour remaining pumpkin filling over baked chocolate layer, spreading evenly.
Bake for 40 to 45 minutes or until mixture is slightly puffed around edges and just set in center. Remove from oven; cool 30 minutes.
Meanwhile, combine sour cream and 1?4 cup sugar.
Cover; let stand at room temperature while pumpkin dessert cools.
Gently spread the sour cream layer over bars. Refrigerate for several hours or overnight before cutting. Sprinkle lightly with freshly grated nutmeg just before serving. Keep any remaining bars refrigerated.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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