These Pumpkin Oreo Cheesecake Bars mix creamy cheesecake with the cozy taste of pumpkin and crunchy Oreo bits. It’s a delicious treat for fall lovers!
Honestly, who can resist this easy mix of flavors? I love serving them at gatherings because they disappear fast. They’re like little bites of autumn magic! 🍂
Key Ingredients & Substitutions
Oreo Cookies: The star of the crust, Oreos add a sweet, crunchy flavor. Feel free to swap them for any chocolate sandwich cookie you like, such as Trader Joe’s Joe-Joe’s or any generic brand!
Canned Pumpkin Puree: This provides that wonderful pumpkin flavor and moisture. If you can’t find canned puree, you can use homemade pumpkin puree. Just make sure it’s thick enough to give the bars structure.
Cream Cheese: A must for the rich, creamy texture. If you need a lighter version, consider using low-fat cream cheese. You could also try a non-dairy cream cheese for a vegan option.
Pumpkin Pie Spice: This blend of warm spices is key for that fall flavor. If you don’t have it, you can mix your own: use cinnamon, nutmeg, ginger, and allspice!
How Do I Get a Smooth Cream Cheese Mixture?
Getting a smooth cream cheese mixture is crucial for delicious cheesecake bars. Start with softened cream cheese, as cold cream cheese can create lumps. Here’s how:
- Let your cream cheese sit at room temperature for about 30 minutes before using.
- Use a hand mixer or stand mixer to beat it well until it’s creamy and free of lumps.
- Scrape down the sides of the bowl periodically while you mix to ensure everything is blended well.
These small steps make a big difference and give you that perfect texture!
How to Make Pumpkin Oreo Cheesecake Bars
Ingredients You’ll Need:
For The Crust:
- 24 Oreo cookies (about 1.5 packages), divided
- 1/4 cup (60g) unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 cup (240g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1/2 cup (120ml) sour cream
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, with an additional 50-60 minutes for baking, plus at least 4 hours to chill before serving. So, make sure to plan ahead for the chilling time to get the best flavor and texture!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 325°F (163°C). Get an 8×8-inch square baking pan and line it with parchment paper, letting the paper hang over the edges slightly. This will make it super easy to remove the bars later!
2. Making the Oreo Crust:
Next, take 18 of your Oreo cookies and crush them finely in a food processor. Once they’re a powder, mix the crushed cookies with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form a nice, even crust.
3. Preparing the Cheesecake Filling:
In a large bowl, grab your softened cream cheese and beat it with a hand mixer until it’s all smooth. Add the granulated sugar and mix until it’s light and fluffy.
4. Adding the Pumpkin Goodness:
Now, mix in the pumpkin puree, vanilla extract, and pumpkin pie spice. Keep beating until everything is fully combined and creamy.
5. Incorporating the Eggs:
Add the eggs one at a time, making sure to mix well after each addition. This helps to incorporate air and create a light texture.
6. Final Touch with Sour Cream:
Fold in the sour cream until the batter is nice and smooth. This will add creaminess to your filling!
7. Mixing in More Cookies:
Roughly chop the remaining 6 Oreo cookies and gently fold them into the pumpkin cheesecake batter.
8. Combining Layers:
Pour the pumpkin cheesecake mixture over the Oreo crust in the pan. If you like, you can crumble a few extra Oreos on top for a little extra crunch and decoration!
9. Baking Time!
Place the pan in the oven and bake for about 50-60 minutes. The cheesecake should be set around the edges but a bit jiggly in the center when you take it out. Don’t worry; it will firm up as it cools!
10. Cooling and Chilling:
After baking, let the bars cool at room temperature for a while. Then, pop them in the fridge for at least 4 hours, or even overnight. This helps the flavors meld and the texture set perfectly.
11. Serving Up the Treats:
Once they’re fully chilled, lift the cheesecake bars out of the pan using the parchment paper edges. Cut them into squares and serve chilled. Enjoy your delicious pumpkin Oreo cheesecake bars!
These bars are a delightful treat perfect for any occasion, especially during the fall season. Enjoy the creamy, pumpkin goodness with a crunchy Oreo twist!
Can I Use Gluten-Free Oreos for the Crust?
Absolutely! Gluten-free Oreos can be swapped in to make this dessert suitable for gluten-sensitive friends without sacrificing flavor!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can! If using fresh pumpkin, be sure to roast and puree it until smooth. Aim for a thick consistency similar to canned pumpkin for the best results.
How Should I Store Leftover Bars?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. For best results, allow the bars to chill thoroughly before covering them to maintain their texture.
Can I Freeze These Bars?
Yes, you can freeze them! Wrap individual bars tightly in plastic wrap, then place them in an airtight container. They will keep well in the freezer for up to 3 months. Thaw them in the fridge before serving for the best texture.
