These Pumpkin Oreo Cheesecake Bars are a fun twist on a classic dessert! With creamy pumpkin filling and crunchy Oreo crust, they’re perfect for autumn gatherings.
Honestly, who can resist the combo of pumpkin and chocolate? I love serving these bars with a dollop of whipped cream on top. Just be prepared for everyone to ask for seconds! 😄
Key Ingredients & Substitutions
Oreo Cookies: They are the star of the crust! If you can’t find Oreos, chocolate sandwich cookies work well too. For a gluten-free option, use gluten-free chocolate cookies.
Cream Cheese: This adds richness and creaminess. You can substitute with a non-dairy cream cheese for a vegan version, but it might alter the texture slightly.
Pumpkin Puree: Canned pumpkin works best, but you can use homemade pumpkin puree if you have the time. Just make sure it’s pure pumpkin without added sugar or spices.
Spices: If you don’t have ground nutmeg or ginger, you can adjust with more cinnamon or use pumpkin pie spice instead. It’s a convenient all-in-one option!
What’s the Best Way to Prepare the Cheesecake Filling Smoothly?
For a creamy and smooth pumpkin cheesecake filling, it’s important to start with softened cream cheese. Cold cream cheese can clump up and create an uneven texture. Here are some tips:
- Let the cream cheese sit at room temperature for about an hour before starting.
- Beat the cream cheese and sugar together thoroughly until smooth and creamy before adding the other ingredients.
- Mix the pumpkin and eggs in gently to avoid overmixing, which can add air and affect the texture.
Delicious Pumpkin Oreo Cheesecake Bars
Ingredients:
For the Crust:
- 24 Oreo cookies, finely crushed (reserve some whole for topping)
- 1/4 cup (60g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
How Much Time Will You Need?
This tasty recipe takes about 15 minutes of prep time and 45-50 minutes of baking time, plus an additional 4 hours to chill in the fridge. Perfect for preparing ahead of time for a gathering or a sweet treat at home!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
First, preheat your oven to 325°F (160°C). While waiting, line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang. This will help you lift the bars out easily later.
2. Making the Oreo Crust:
In a medium bowl, mix the finely crushed Oreo cookies with the melted butter. Stir until everything is evenly moistened. Now, press this mixture firmly and evenly into the bottom of your prepared pan to create a solid crust layer.
3. Mixing the Cheesecake Filling:
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat these together until the mixture is smooth and creamy. Then, add in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat everything together until it’s fully blended and nice and smooth.
4. Assembling and Baking:
Pour the pumpkin cheesecake filling directly over the Oreo crust in the pan, spreading it evenly with a spatula. For decoration, sprinkle some of the reserved crushed Oreos on top, or place whole Oreo cookies for an extra cute touch. Bake in your preheated oven for about 45-50 minutes, or until the edges are set and the center still jiggles a bit.
5. Cooling and Refrigerating:
After baking, take the pan out of the oven and let it cool completely at room temperature. Once cooled, cover it and refrigerate the bars for at least 4 hours, but overnight is even better for the best taste!
6. Serving the Bars:
When you’re ready to serve, use the parchment paper overhang to lift the bars out of the pan onto a cutting board. Cut them into squares and serve chilled. For an extra touch, you can add whipped cream on top before serving.
Enjoy every delightful bite of your rich, creamy, and festive Pumpkin Oreo Cheesecake Bars!
Can I Use Reduced-Fat Cream Cheese for This Recipe?
Yes, you can use reduced-fat cream cheese if you prefer, but keep in mind that it may affect the creaminess and texture of the cheesecake filling slightly. Full-fat cream cheese yields the best results.
What Should I Do If My Cheesecake Bars Are Still Jiggly After Baking?
That’s normal! The center should have a slight jiggle when you take them out of the oven. They will continue to set as they cool and chill in the refrigerator. Just be sure not to overbake, as that can lead to a dry texture.
How Can I Store Leftover Pumpkin Oreo Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can enjoy them cold or let them sit at room temperature for a few minutes before serving for the best texture.
Can I Freeze These Bars?
Absolutely! You can freeze the bars for up to 2 months. Just wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw them in the refrigerator before serving.
