Chocolate Cheesecake Pumpkin Squares

We love anything cheesecake in my house, especially my husband. I love anything pumpkin and who doesn't like chocolate?? This was the perfect sweet ending to our Autumn Penne Pasta. Carbs come from graham crackers, but are made with whole grain and have good protein and fiber in them and surprisingly low in sugar. Other sugars come from the devil itself, sugar! Yes, real sugar in this one, folks. Tried making it with a full cup of splenda and it just wasn't up to my standards. Compromised a bit with half splenda and half sugar. The results were to. die. for.

Adapted from Martha Stewart
Ingredients:

For Crust

• non stick cooking spray
• 1/2 cup chocolate graham cracker crumbs, crushed
• 1 tbsp light butter

For Filling

• 2 packages light cream cheese ( 8 oz.) softened
• 1/2 cup splenda
• 1/2 cup sugar 
• 1 cup canned pumpkin puree
• 3 large egg whites 
• 3 tbsp whole wheat flour
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 4 oz semisweet chocolate chips, melted (I used a pinch more!)

Directions:

• Preheat oven to 350 and line an 8-inch square baking pan with enough parchment paper to have overhang on all sides and coat with cooking spray. 
• With a fork, mix together graham cracker crumbs and butter until evenly moistened and press evenly into the bottom of the pan.
• Mix cream cheese in a stand mixer until smooth. Add splenda, sugar, pumpkin puree, egg whites, flour, pumpkin pie spice, and salt. Mix until thoroughly until combined and set aside. 
• In a microwave safe bowl, heat chocolate in 30 second increments, stirring between each, until melted. Add 1 cup pumpkin mixture to chocolate, stir and set aside.
• Pour remaining pumpkin mixture into pan and drop dollops of chocolate mixture onto pumpkin mixture. Using a knife, swirl chocolate mixture gently through filling to create a marble effect.
• Bake 40-50 minutes or until cheesecake is set but slightly jiggles when gently shaken.
• Cool in oven turned off (I open door) for 1 hour. Remove and chill at least 2 hours, or until firm.
• Using parchment paper overhang, transfer cake to a work surface. Using a knife dipped in water, cut into squares and serve.