These Pumpkin Oreo Cheesecake Bars combine creamy pumpkin cheesecake with crunchy Oreo crust. They’re a sweet fall treat that will make your taste buds dance!
Honestly, who can resist that Oreo crust? It gives just the right amount of crunch to the smooth cheesecake. I can’t stop at just one—how about you? 😉
Making these bars is super easy! Just layer the ingredients, bake, and chill. Perfect for a cozy night in or impressing friends at a gathering!
Key Ingredients & Substitutions
Oreo cookies: These are vital for the delicious crust. If you need a gluten-free option, try gluten-free chocolate cookies instead. For a different flavor, you could use chocolate graham crackers!
Cream cheese: This gives that creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese or a vegan cream cheese substitute. Just keep an eye on the consistency!
Pumpkin puree: Make sure it’s pure pumpkin and not pie filling, which has added sugar and spice. If you’re out of pumpkin, sweet potato puree works well in a pinch.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives this recipe a beautiful fall flavor. Feel free to adjust the spice amounts based on your taste. If you love more spice, go ahead and add a bit more cinnamon or nutmeg!
Sour cream: This adds a nice tang to the cheesecake. You can substitute Greek yogurt or leave it out if you prefer a lighter cheesecake.
How Do You Properly Bake and Chill Cheesecake Bars?
Getting the baking and chilling time right is essential to set your cheesecake bars perfectly! Follow these easy steps:
- Preheat your oven to 325°F (163°C) to ensure even baking.
- When baking, look for the edges to be set but the center should still have a slight jiggle – this means it’s creamy and won’t crack!
- Cool the bars to room temperature after baking; this helps them firm up a bit. Remember, patience is key!
- Chill in the fridge for at least 4 hours or overnight. This chilling time helps the flavors meld and the texture to settle perfectly.
Following these tips will help you create delicious and creamy cheesecake bars that everyone will love!
Pumpkin Oreo Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies, divided (about 6 for crust, 18 for layering)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Pinch of ground cloves (optional)
- 1/4 cup sour cream
For the Topping:
- 1/2 cup semisweet chocolate chips, melted (for drizzling)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, and the baking time is approximately 40-45 minutes. After baking, you’ll want to cool the bars to room temperature, then chill them in the fridge for at least 4 hours (or overnight for best results). In total, plan for about 5 hours including chilling time before serving!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Pan:
Start by preheating your oven to 325°F (163°C). Take an 8×8 inch baking pan and line it with parchment paper or aluminum foil, leaving some overhang on the sides. This will make removing the bars easier later on!
2. Make the Crust:
In a bowl, take 6 Oreo cookies and crush them until finely ground. You can do this by hand in a zip-top bag with a rolling pin or in a food processor. Mix the crushed Oreos with the melted butter until well combined, then press this mixture firmly into the bottom of your prepared pan. Bake the crust for about 10 minutes, then take it out and set it aside to cool slightly.
3. Create the Cheesecake Filling:
In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
4. Divide the Batter:
Now, divide the cream cheese mixture into two bowls—about half for the plain layer and half for the pumpkin layer. To one bowl, mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves (if you’re using them), and sour cream. Blend until everything is fully incorporated and smooth.
5. Assemble the Bars:
On your baked Oreo crust, first spread half of the plain cream cheese mixture evenly across the top. Next, take about 12 whole Oreo cookies and gently press them down into the cheesecake layer. Pour the pumpkin cheesecake mixture over the Oreos, smoothing it out. Lastly, chop up the remaining Oreos and sprinkle them on top of the pumpkin layer.
6. Bake the Cheesecake Bars:
Place your assembled bars in the oven and bake for about 40-45 minutes. You’ll know they’re done when the edges are set and the center still has a slight jiggle, but isn’t liquid.
7. Cool and Chill:
Remove the bars from the oven and let them cool to room temperature. Once cooled, cover them and place them in the refrigerator for at least 4 hours, or overnight if you have the time. This will help the bars set up properly and enhance the flavors!
8. Drizzle and Serve:
Before serving, melt some chocolate chips and drizzle them over the top of the chilled bars for a lovely finish. Cut them into squares and, if you’d like, top each one with a whole Oreo cookie for a decorative touch!
Enjoy the rich, creamy, and festive flavor combination of pumpkin and Oreos in these irresistible cheesecake bars!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreo cookies add a perfect chocolatey flavor, you can substitute with gluten-free chocolate cookies or even graham crackers for a different taste. Just make sure to adjust the amount of butter if needed!
How Should I Store Leftover Cheesecake Bars?
Store the leftover cheesecake bars in an airtight container in the fridge for up to 5 days. If you want to keep them longer, you can freeze them! Just wrap them tightly in plastic wrap and foil, then place in an airtight container. They should last up to 3 months in the freezer.
Can I Make These Bars Gluten-Free?
Yes! To make these bars gluten-free, use gluten-free Oreo cookies or your favorite gluten-free cookie alternative for the crust. Just ensure that all other ingredients are certified gluten-free as well.
What If I Don’t Have Pumpkin Spice?
No worries! If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and ginger to achieve a similar flavor. Adjust the amounts according to your taste preference!