…this is how I made my “Chocolate-Swirl Pumpkin Cheesecake Bars” for Thanksgiving.
I used the proportions of ingredients from this recipe (because I wanted to make a 9×13 pan). I think you could get away with using a little less sugar.
And I made a chocolate crust and swirled the chocolate mixture, like in this recipe. For the crust, I would recommend using more than 1 1/4 cup of crumbs. It didn’t really make much of a crust – just a very thin layer. I used Trader Joe’s Chocolate Cat Cookies for the crust, which worked perfectly.
And the end result was this.