These Pumpkin Oreo Cheesecake Bars blend creamy cheesecake with yummy pumpkin flavor and crunchy Oreo crust. They are perfect for fall gatherings or any dessert craving!
Honestly, these bars are a fun twist on classic cheesecake. I love serving them at parties and hearing everyone rave about how tasty they are—plus, they disappear fast! 🎃
Key Ingredients & Substitutions
Oreo Cookies: These are essential for the crust! If you need a gluten-free option, try gluten-free chocolate sandwich cookies instead.
Cream Cheese: Regular cream cheese provides the perfect texture. For a lighter alternative, use Neufchâtel cheese. Dairy-free cream cheese works too if you’re avoiding dairy!
Pumpkin Puree: Always use pure pumpkin puree, not pie filling, for the right flavor. If you can’t find canned pumpkin, you can roast and mash your own pumpkin or substitute with butternut squash puree.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these bars a warm flavor. You can use pumpkin pie spice as a shortcut if you have it on hand.
How Do I Get the Perfect Cheesecake Texture?
To achieve that creamy texture, it’s crucial to blend the filling well. Start with softened cream cheese to make mixing easier. Beat it until smooth before gradually adding the sugar and spices.
- Mix in the eggs one at a time to prevent overmixing, which can lead to cracks.
- Don’t overbake! The cheesecake should be set but still have a slight jiggle in the center when you take it out.
Letting the bars cool completely, then chilling them in the refrigerator for a few hours (or overnight) ensures they firm up nicely—a key step for perfect Pumpkin Oreo Cheesecake Bars!
How to Make Pumpkin Oreo Cheesecake Bars
Ingredients You’ll Need:
For The Crust:
- 24 Oreo cookies (for crust)
- 4 tbsp unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For Topping:
- 10-12 Oreo cookies, roughly chopped
- 2 tbsp chocolate syrup or melted chocolate (optional, for drizzle)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 45-50 minutes to bake. After baking, you’ll need to chill the bars for at least 4 hours, or ideally overnight, to let them set properly. In total, you can expect about 5 hours and 15 minutes for this delicious dessert.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). Take 24 Oreo cookies and place them in a food processor. Pulse them until they are finely ground into crumbs. In a mixing bowl, combine the cookie crumbs with the melted butter, mixing until the crumbs are well coated.
2. Form the Crust:
Take the Oreo mixture and press it firmly into the bottom of a greased 8×8 inch baking pan. Make sure the layer is even. Next, pop it in the oven and bake for about 10 minutes. Once done, take it out and set aside to cool slightly.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it becomes smooth and creamy. Add the sugar and keep mixing until well blended and there are no lumps.
4. Add Pumpkin and Spices:
Add the pumpkin puree to the cream cheese mixture, then crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until everything is combined and silky smooth.
5. Assemble the Bars:
Now, gently pour the pumpkin cheesecake filling over the crust you just baked. Use a spatula to spread it evenly. Sprinkle the roughly chopped Oreo cookies over the top to add a nice crunch.
6. Bake:
Place the assembled bars back into the oven and bake for 45-50 minutes. The center should be set but have a little jiggle when you gently shake the pan. Be careful not to overbake to keep it creamy!
7. Cool:
When the baking time is up, take the bars out and let them cool to room temperature. After that, transfer them to the refrigerator, allowing them to chill for at least 4 hours or overnight for the best results.
8. Serve:
Once the bars are chilled, cut them into squares and serve. If you like, drizzle with chocolate syrup or melted chocolate for an extra special touch. Enjoy these festive and delicious pumpkin Oreo cheesecake bars!
These treats are rich, creamy, and wonderfully balanced with sweet pumpkin and the delightful crunch of Oreo cookies. Perfect for any occasion! 🎃
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreos give a delicious chocolate flavor, you can substitute with other cookies like chocolate wafer cookies or even gluten-free sandwich cookies for a different twist.
How Long Can Leftover Pumpkin Oreo Cheesecake Bars Be Stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Just make sure they are well covered to keep them fresh!
Can I Freeze These Bars?
Yes, you can freeze the bars! Cut them into squares, wrap them tightly in plastic wrap, and then place them in an airtight container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
What If I Don’t Have Pumpkin Spice?
No worries! You can mix your own spices using cinnamon, nutmeg, ginger, and cloves, or just use the spices listed in the recipe. This will give you that warm fall flavor perfect for these bars!