These Pumpkin Oreo Cheesecake Bars are packed with creamy cheesecake goodness and a tasty Oreo crust. They’re perfect for fall, with all that cozy pumpkin flavor!
Honestly, mixing pumpkin and Oreo feels like a sweet hug from autumn. I love sharing these bars at gatherings; they’re always a hit and instantly disappear! 😊
Key Ingredients & Substitutions
Oreo Cookies: These are essential for the crust and layers. If you have a gluten allergy, consider using gluten-free cookies. Alternatively, any chocolate cookie can work well in place of Oreos.
Cream Cheese: This gives the cheesecake its rich, creamy texture. If you’re looking for a lighter option, try Neufchâtel cheese, which has less fat. Vegan cream cheese is also a good substitute for a dairy-free version!
Pumpkin Puree: Use canned pure pumpkin puree instead of the pie filling to avoid extra sugar and spices. You could also make your own by roasting fresh pumpkin, but canned is so easy and reliable!
Pumpkin Pie Spice: If you don’t have this spice mix, you can create your own using a mix of cinnamon, nutmeg, ginger, and allspice. It adds a warm flavor that’s perfect for fall.
How Can I Achieve a Perfectly Creamy Cheesecake Texture?
The key to a smooth cheesecake is to ensure your cream cheese is softened and at room temperature. This helps avoid lumps. Here are some tips:
- Beat the cream cheese and sugar together until smooth before adding in eggs. This prevents overmixing later.
- Add eggs one at a time and mix just until combined. Overmixing can lead to cracks!
- For a silky finish, scrape down the sides of the bowl as you mix to ensure everything is incorporated evenly.
Taking these small steps will help you achieve that dreamy texture in your Pumpkin Oreo Cheesecake Bars!
How to Make Pumpkin Oreo Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 30 Oreo cookies, divided
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
How Much Time Will You Need?
This recipe will take about 15 minutes for prep, plus 45-50 minutes for baking, and at least 4 hours (or ideally overnight) to chill. In total, you’re looking at approximately 5 hours to make and chill these yummy bars, but most of that time is just waiting for them to set. So, you can get on with your day while they cool down!
Step-by-Step Instructions:
1. Prepare the Baking Pan:
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, letting some paper hang over the edges. This makes it easier to lift the bars out later!
2. Make the Crust:
Gather about 15 of those Oreo cookies and toss them into a food processor. Pulse them until they resemble fine crumbs. In a medium bowl, mix these crumbs with the melted butter until everything is well combined. Now, press this mixture firmly into the bottom of your prepared pan to create a nice base.
3. Add the Oreo Layer:
Next, take the remaining whole Oreo cookies (about 15) and layer them on top of the crust. If they don’t fit perfectly, just break them up a bit to fill the gaps. This will create a delicious chocolatey surprise in every bite!
4. Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese and sugar together until the mixture is smooth and creamy. This will take a minute or so. Then, add the eggs one at a time, making sure to mix well after each addition.
5. Combine Everything:
Once your cream cheese mixture is smooth, stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix until everything is well combined and has a uniform color.
6. Bake the Cheesecake Bars:
Pour the pumpkin cheesecake batter evenly over the Oreos in your pan. Before you close the deal, crush a few more Oreos by hand and sprinkle those lovely crumbs over the top of the batter for extra crunch!
7. Time to Bake!
Place the pan in your preheated oven and bake for 45-50 minutes. The center should be set, and a toothpick inserted should come out with a few moist crumbs, not wet batter.
8. Cool and Chill:
After baking, turn off the oven and crack the door open. Let the bars cool in the oven for about 1 hour. This helps prevent cracking. Once they’ve cooled, transfer them to the fridge and chill for at least 4 hours or overnight. The longer, the better!
9. Serve:
When you’re ready to serve, use the parchment paper overhang to lift the bars out of the pan. Cut them into squares, and enjoy your delicious Pumpkin Oreo Cheesecake Bars!
These bars are perfect for fall gatherings, family events, or just a cozy night in. Enjoy the delightful combination of creamy cheesecake and Oreo cookie crust! 🍂
Can I Use Low-Fat Cream Cheese Instead?
Yes, low-fat cream cheese can be used as a substitute! It will still give you that creamy texture but may have a slightly different flavor. Just ensure it’s softened to room temperature for easy mixing.
How Can I Make These Bars Gluten-Free?
To make these bars gluten-free, simply replace the regular Oreo cookies with gluten-free Oreos or another gluten-free chocolate cookie. The rest of the ingredients are naturally gluten-free!
Can I Freeze Pumpkin Oreo Cheesecake Bars?
Absolutely! To freeze, first let the bars cool completely and then wrap them tightly in plastic wrap and foil. They can be frozen for up to 2 months. When ready to enjoy, thaw them in the fridge overnight.
What’s the Best Way to Cut the Bars?
For clean cuts, use a sharp knife and dip it in warm water before cutting! Wipe the knife clean between cuts to get perfect squares without any mess or crumbling.
