These Pumpkin Oreo Cheesecake Bars are a fun twist on dessert! With creamy cheesecake and a crunchy Oreo crust, they are perfect for fall. Who can resist those cute Pumpkin Spice flavors?
Honestly, I can’t get enough of these bars! They’re so easy to make, and they’re a hit at parties. Just chill, slice, and watch them vanish faster than you can say “pumpkin spice!” 🎃
Key Ingredients & Substitutions
Oreo Cookies: The base of this recipe is Oreo cookies, they offer a delightful crunch. If you want a gluten-free option, try using gluten-free chocolate sandwich cookies instead.
Cream Cheese: This gives the cheesecake its rich texture. If you’re looking for a lighter option, you could use Neufchâtel cheese, which has less fat but still tastes great.
Pumpkin Puree: Make sure to use pure pumpkin puree, and not pumpkin pie filling, which has added sugars and spices. If you don’t have canned pumpkin, you can bake fresh pumpkin or even use sweet potato puree as a substitute.
Pumpkin Pie Spice: This warm spice blend is essential for flavor. If you don’t have it, you can create your own with cinnamon, nutmeg, and ginger in a pinch.
How Do I Get the Cream Cheese Mixture Smooth?
A smooth filling makes all the difference in cheesecake bars. Here’s a simple way to achieve that:
- Ensure your cream cheese is at room temperature; this helps it blend easily.
- Use a hand mixer or stand mixer on medium speed to beat the cream cheese until creamy before adding other ingredients.
- Add the sugar and mix until fully combined, scraping down the sides as necessary.
- Incorporate the egg slowly, mixing just until combined. Over-mixing can add too much air.
Taking the time to get the cream cheese right results in a creamy and luscious cheesecake filling, sure to impress!
How to Make Pumpkin Oreo Cheesecake Bars
Ingredients You’ll Need:
- 24 Oreo cookies (about 1.5 cups crushed)
- 1/4 cup (60g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
Time Needed:
This recipe requires about 20 minutes for preparation and 40-45 minutes for baking. After baking, you’ll need to let the bars cool, then chill them in the refrigerator for at least 4 hours or overnight. So, plan for a total of about 5 hours if you include the chilling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (163°C). While it’s heating, take an 8×8-inch baking pan and line it with parchment paper, leaving some overhang on the sides. This will help you lift the bars out later!
2. Make the Crust:
Now, take the Oreo cookies and crush them finely using a food processor. You should have about 1.5 cups of crumbs. Remember to set aside about 1/3 cup of these crumbs to sprinkle on top later. Combine the remaining crumbs with the melted butter in a bowl and mix until they’re well coated. Press this mixture firmly into the bottom of your prepared pan to create a solid crust.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Then add in the granulated sugar and vanilla extract, mixing until it’s combined. Next, add the egg and continue beating until it’s all nicely incorporated.
4. Add Pumpkin and Spice:
Now it’s time to add the star ingredients! Mix in the pumpkin puree and pumpkin pie spice until your filling is completely smooth and well blended.
5. Assemble the Bars:
Pour the pumpkin cheesecake filling over the crust in the pan, spreading it out evenly. Top it off by sprinkling the reserved Oreo crumbs across the surface.
6. Bake:
Place the pan in your preheated oven and bake for 40-45 minutes. You’ll know they’re ready when the edges are set but the center still has a slight jiggle. That’s okay!
7. Cool and Chill:
Once they’re out of the oven, let the bars cool at room temperature. After they’ve cooled, pop them in the refrigerator for at least 4 hours—or if you can wait, overnight is even better!
8. Serve and Enjoy:
When you’re ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut them into squares and enjoy your delicious, creamy Pumpkin Oreo Cheesecake Bars!
They’re absolutely perfect for any fall gathering or just as a cozy treat at home. Enjoy every bite!
Can I Use Reduced-Fat Cream Cheese?
Yes, you can use reduced-fat cream cheese in this recipe! It will still provide a creamy texture, but the bars may be slightly less rich.
How Do I Store Leftover Bars?
Store leftover Pumpkin Oreo Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; simply thaw in the fridge before serving.
Can I Substitute Fresh Pumpkin for Canned?
Absolutely! If you want to use fresh pumpkin, roast it, scoop out the flesh, and puree it until smooth. Measure out 3/4 cup for the recipe. Just make sure to cook it well to remove excess moisture.
What Should I Serve with These Bars?
These bars are delicious on their own, but you can serve them with a dollop of whipped cream or a drizzle of caramel sauce for an extra special treat!
