Pumpkin chocolate cheesecake bars
Cheesecakes
Being from the Philadelphia area, I grew up loving Ivin's Spiced Wafers and looked forward to enjoying them every autumn with vanilla ice cream sandwiched between 2 wafers. As I got older and became the designated dessert baker for Thanksgiving, I was always looking for ways to incorporate the delicious flavors found in the spiced wafers into my Thanksgiving desserts. A pie is so obvious and everyone was always so full from dinner that a whole piece of pie seemed like too much after a large meal. After years of packing up desserts for the family to enjoy as leftovers, I finally started changing up the recipes to create "smaller bites" of a few different desserts. Since I am now in Boston and away from home, Thanksgiving is the one day a year that I am able to satisfy everyone's dessert favorites, which is a huge task in a large family with many special requests! This recipe satisfies the cheesecake lovers and the chocolate lovers while still paying homage to the star of the season, pumpkin. The twist is the gingersnap crust. It adds a little more seasonal flavor to the dessert while nicely complementing the chocolate and pumpkin cheesecake layers. Since introducing these bars several years ago, they are a mainstay and favorite at the dessert table. I enjoy being able to make them the night before and keeping them in the baking dish makes for easy transport to Mom's house. This recipe makes 2+ dozen little bars, perfect for feeding a large crowd and small enough that the guests can still try one of my apple dumplings or make a gingersnap ice cream sandwich like me!
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