These Pumpkin Oreo Cheesecake Bars are a tasty treat that combines creamy cheesecake with the delicious flavors of pumpkin and crunchy Oreo crust. Perfect for fall gatherings!
I love how easy they are to slice and serve—they’re great for a party or just a cozy night in. Plus, who can resist that pumpkin and Oreo combo? Yum! 🎃
Key Ingredients & Substitutions
Oreo Cookies: These are essential for the crust, providing a rich chocolate flavor. If you’re looking for alternatives, you can use chocolate graham crackers or any other chocolate wafer cookie. Just crumble them the same way!
Cream Cheese: This gives the cheesecake its creamy texture. For a lighter option, try using Neufchâtel cheese. If you’re dairy-free, a cream cheese substitute made from cashews or tofu can work well.
Pumpkin Puree: Match the flavor by using fresh pumpkin if you prefer, but canned is more convenient. If you want it sweeter, consider adding a tablespoon of maple syrup. Just be careful with the moisture content.
Spices: Ground cinnamon and pumpkin pie spice are key for that warm autumn flavor. If you don’t have pumpkin pie spice, you can mix a pinch of nutmeg, ginger, and cloves as a substitute.
How Do I Get a Creamy Pumpkin Cheesecake Layer?
The creaminess of the cheesecake layer is crucial for these bars. First, make sure your cream cheese is softened to room temperature, as this helps it blend smoothly without lumps. Here’s how to ensure a perfect creamy texture:
- Beat the cream cheese alone first until it’s smooth before adding the sugar.
- Mix in the pumpkin and spices thoroughly to combine all ingredients evenly.
- Add eggs one at a time, mixing gently. Over-beating after adding eggs can create cracks!
Taking it slow will ensure a smooth, luscious filling that’s oh-so-delicious!
How to Make Pumpkin Oreo Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies (about 20 for crust, 4 chopped for topping)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground pumpkin pie spice (or a mix of nutmeg, ginger, and cloves)
- 2 large eggs
Time Needed:
This recipe takes about 15 minutes to prepare, plus 40 minutes to bake, and then at least 4 hours to chill. A total of about 5 hours is needed before you can dig in, but it’s totally worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Then, grab an 8×8-inch baking pan, and line it with parchment paper or foil, leaving some extra hanging over the sides. This will help you lift the bars out easily once they’re done.
2. Make the Crust:
Take 20 Oreo cookies and put them in a food processor. Pulse until they’re finely crushed into crumbs. In a bowl, mix the crumbed Oreos with melted butter until everything is combined. Press this mixture firmly into the bottom of your prepared pan, creating a smooth layer. Bake this crust in the oven for about 8 minutes and then take it out to cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Next, add in the canned pumpkin puree, vanilla extract, ground cinnamon, and pumpkin pie spice. Mix well until it’s all blended together and smooth.
4. Add the Eggs:
Now, add the eggs one at a time to the pumpkin mixture, beating well after each egg to make sure everything is incorporated. This will help keep your filling creamy and delicious!
5. Assemble the Bars:
Pour the pumpkin cheesecake filling over the baked Oreo crust. Smooth out the top with a spatula. Take the remaining 4 Oreo cookies, chop them up a bit, and sprinkle them evenly over the cheesecake layer for some added crunch.
6. Bake:
Put the pan back into the oven and bake for 35 to 40 minutes. You want the edges to be set while the center still has a little jiggle—it’ll set up nicely as it cools.
7. Cool and Chill:
Remove the bars from the oven and let them cool completely at room temperature. Once cooled, transfer them to the refrigerator and let them chill for at least 4 hours or overnight for the best results.
8. Cut and Serve:
Once the bars are fully chilled, use the parchment paper overhang to lift them out of the pan. Cut them into squares, and get ready to enjoy your delicious Pumpkin Oreo Cheesecake Bars!
Perfect for fall gatherings or just a cozy treat at home—these bars will be a hit with family and friends!
Can I Use Gluten-Free Oreos for This Recipe?
Absolutely! You can substitute regular Oreos with gluten-free Oreos to make this recipe gluten-free. The flavor will remain delicious, and you’ll still enjoy that classic Oreo crust.
How Should I Store Leftover Pumpkin Oreo Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 4-5 days. If you want to keep them longer, you can freeze them wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
Can I Add More Spices to the Cheesecake Filling?
Definitely! Feel free to customize the spices to your liking. You can increase the cinnamon or add a pinch of nutmeg or ginger to enhance the pumpkin flavor. Just remember to taste the mixture before baking to ensure it’s to your liking!
What If I Don’t Have Parchment Paper?
If you don’t have parchment paper, you can lightly grease the baking pan with non-stick spray or butter. This will help prevent the bars from sticking, but using parchment is ideal for easy removal.
