Pumpkin Chocolate Cheesecake Bars

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F. Line an 8x8 baking dish with parchment paper, letting it hang over the sides. Spray with cooking spray.
2. Add the graham crackers to a food processor and pulse until fine crumbs. Add the melted butter and pulse until moistened. It will resemble wet sand. Pour into the prepared baking dish and press down into an even layer, reaching all the way to the sides.
3. Bake for 10 minutes then remove and let cool completely. Keep the oven on.
4. Add the cream cheese, sugar, and pumpkin to the bowl of a stand mixer and beat until well combined and smooth. Add the eggs, one at a time, and beat until well combined.
5. Add the flour, cinnamon, ginger, nutmeg, cloves, and salt and beat until just combined. Do not overmix.
6. Add the chocolate chips to a microwave safe bowl and heat in 30-second increments, stirring in between, until melted and smooth. Add 1 cup of the pumpkin cheesecake batter to the chocolate and stir to combine.
7. Pour the cheesecake batter into the prepared pan and spread into an even layer, all the way to the sides. Drizzle the melted chocolate over the top and use a knife to swirl together.
8. Bake for 40-45 minutes or until the cheesecake is set. The center will be slightly jiggly. Be careful to not overbake.
9. Let cool completely then cover and refrigerate for at least 4 hours or up to overnight until firm and set. Lift up on the parchment paper and place on a cutting board. Slice into squares.
10. Serve and enjoy!