These Pumpkin Oreo Cheesecake Bars are a tasty treat combining creamy cheesecake and the classic flavor of pumpkin. Plus, they have a crunchy Oreo base that makes every bite special!
Making these bars is super simple! I love how they bring a bit of fall to any gathering. You can even top them with whipped cream for an extra touch—who can resist that? 🎃
Key Ingredients & Substitutions
Oreo Cookies: Oreos form the crust and add an extra chocolate flavor. If you’re looking for a gluten-free option, try using gluten-free chocolate sandwich cookies instead.
Cream Cheese: This gives the bars their creamy texture. If you’re dairy-free, opt for a vegan cream cheese, which works well in this recipe.
Pumpkin Puree: Canned pumpkin puree is easy and convenient. If you want to make it from scratch, just bake and puree fresh pumpkin. It might take a little more time, but the flavor is fresh!
Pumpkin Pie Spice: This spice mix adds warmth and flavor. If you don’t have it, you can mix equal parts cinnamon, nutmeg, and ginger for a similar taste.
How Do You Achieve a Creamy Cheesecake Texture?
Getting a creamy texture in your cheesecake bars requires a few simple steps:
- Make sure your cream cheese is softened to room temperature before beating. Cold cream cheese can lead to lumps.
- Mix the ingredients well but don’t overbeat the eggs. Just mix until combined to keep the bars from cracking.
- When baking, the cheesecake should be set but still slightly jiggly in the center. Overbaking can make it dry.
- Let the bars cool completely before chilling them in the fridge. This helps them firm up nicely.
Following these tips should give you that perfect creamy texture!
How to Make Pumpkin Oreo Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies, finely crushed
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 large eggs
For Topping:
- 6-8 Oreo cookies, roughly chopped
- Optional: whipped cream for serving
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and around 40-50 minutes for baking and cooling. Be sure to set aside at least 3 hours for chilling in the refrigerator. You’ll have delicious, creamy bars ready in time for dessert!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with cooking spray so your bars will come out easily.
2. Make the Oreo Crust:
In a mixing bowl, combine the finely crushed Oreo cookies with the melted butter. Stir well until the mixture is evenly moistened. Then, press it firmly into the bottom of your prepared pan to form a solid crust. Make sure it’s packed down nicely!
3. Bake the Crust:
Place the pan in the oven and bake for 8-10 minutes. Once it’s done, take it out and let it cool slightly while you prepare the cheesecake layer.
4. Blend the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s smooth and creamy. This helps avoid any lumps in your cheesecake!
5. Add Pumpkin and Flavorings:
Now, add the canned pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Beat until everything is well combined and the mixture is smooth.
6. Mix in the Eggs:
It’s time to add the eggs! Crack in one egg at a time, mixing well after each addition. This helps create a fluffy consistency.
7. Fold in Chopped Oreos:
Carefully fold in the roughly chopped Oreo cookies for a delightful chocolatey surprise in every bite!
8. Pour and Bake:
Pour the pumpkin cheesecake mixture over the cooled crust in the baking pan, spreading it evenly with a spatula. Sprinkle a few more crushed Oreos on top for a touch of decoration.
9. Watch Them Bake:
Now, put the pan back in the oven and bake for 35-40 minutes. You’ll know they’re ready when the cheesecake layer is set but has a little jiggle in the center.
10. Cool and Chill:
Once baked, remove the cheesecake bars from the oven and let them cool on a wire rack for at least an hour. After they’re cool, pop them in the refrigerator for at least 3 hours or overnight to firm up nicely!
11. Serve and Enjoy:
When you’re ready to serve, cut the bars into squares. Top each piece with whipped cream if you like, and enjoy the creamy, pumpkin goodness!
These Pumpkin Oreo Cheesecake Bars are sure to be a hit at any gathering—enjoy every delightful bite!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can substitute low-fat cream cheese for regular cream cheese. However, this may slightly alter the texture and creaminess of the bars. They will still taste delicious!
Can I Freeze Leftover Pumpkin Oreo Cheesecake Bars?
Absolutely! To freeze, wrap the bars tightly in plastic wrap and then in aluminum foil, or place them in an airtight container. They can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand, mix together 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger for a good substitute. This will give you a similar warm flavor profile!
How Do I Know When the Cheesecake Bars Are Done?
The bars are done baking when the edges are set and the center is still slightly jiggly. They will firm up as they cool, so be careful not to overbake, or they may become dry.
