Ingredients
1/3 cup butter, cubed1-1/2 ounces unsweetened chocolate, coarsely chopped1 tablespoon instant coffee granules1/2 cup boiling water1 cup canned pumpkin2 large eggs, lightly beaten2 cups all-purpose flour1-1/2 cups sugar3/4 teaspoon baking soda1/2 teaspoon saltCHEESECAKE BATTER:1 package (8 ounces) reduced-fat cream cheese1/2 cup canned pumpkin1/4 cup sugar1 teaspoon vanilla extract3/4 teaspoon ground cinnamon3/4 teaspoon ground ginger1/8 teaspoon ground cloves1 large egg, lightly beaten1 cup semisweet chocolate chips
Preparation
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly.
In a large bowl, dissolve coffee in water. Stir in the pumpkin, eggs and chocolate mixture. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl the cheesecake portion. Sprinkle with chocolate chips.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers.
