These Pumpkin Oreo Cheesecake Bars are a tasty treat that combines creamy cheesecake with the yummy taste of pumpkin and chocolatey Oreos. Perfect for fall gatherings!
I love how easy these bars are to make. Just mix, layer, and bake—no fuss! They always bring smiles to my family, and I may have snuck a few bites before serving! 😂
Key Ingredients & Substitutions
Oreo cookies: These are essential for the crust and adding that chocolatey crunch. You can substitute with another chocolate sandwich cookie if Oreos aren’t available.
Cream cheese: Use regular cream cheese for creaminess. If you’re looking for a lighter option, Neufchâtel cheese works as a good substitute to reduce fat without losing too much flavor.
Pumpkin puree: Canned pumpkin works well, but homemade puree adds freshness. If you want a different flavor, try sweet potato puree or butternut squash puree as substitutes.
Pumpkin pie spice: This spice mix brings warmth to the recipe. You can make your own using equal parts of cinnamon, nutmeg, and ginger. A pinch of clove adds a nice touch too!
How Do I Make Sure My Cheesecake Bars Set Perfectly?
Setting your cheesecake bars well is vital for the best texture. Here’s how to get it right:
- Do not overmix the cream cheese and sugar—this keeps the texture smooth.
- A slight jiggle in the center when you take them out of the oven is normal. They will firm up as they cool.
- Cooling completely at room temperature is important before refrigerating—this prevents cracks and helps them set properly.
- For the best results, let the bars chill in the fridge for at least 3 hours or overnight for easy slicing and a firmer texture.
How to Make Pumpkin Oreo Cheesecake Bars?
Ingredients You’ll Need:
For The Crust:
- 24 Oreo cookies (about one 14 oz package), finely crushed (divided)
- 4 tablespoons unsalted butter, melted (divided)
For The Cream Cheese Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 1 large egg
For The Pumpkin Layer:
- 3/4 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 1/4 cup all-purpose flour
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and around 35-40 minutes to bake. Plus, you’ll want to let it cool for at least 3 hours in the fridge before serving, so plan for a total of about 4 hours to have these delicious bars ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, reserve about 1 cup of the finely crushed Oreo crumbs for later. Combine the remaining crumbs with 2 tablespoons of melted butter, mixing them together until fully combined. Press this mixture evenly into the bottom of a greased or parchment-lined 8×8 inch baking pan to form the crust. Make sure it’s packed tightly!
2. Baking the Crust:
Now, pop the crust into the preheated oven and bake for about 8-10 minutes, or until set. Once done, take it out and let it cool slightly while you work on the next layers.
3. Making the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add in the egg and mix again until everything is well combined—no lumps allowed!
4. Making the Pumpkin Layer:
In another bowl, mix together the pumpkin puree, vanilla extract, pumpkin pie spice, all-purpose flour, pinch of salt, and the remaining 2 tablespoons of melted butter. Stir until this mixture is smooth and well combined.
5. Layering the Bars:
Now it’s time to assemble! Spread half of your cream cheese mixture evenly over the cooled Oreo crust. Sprinkle some whole or halved Oreos on top, and then carefully spread the pumpkin mixture over that. Finally, sprinkle the reserved Oreo crumbs over the top, creating a nice finish!
6. Baking the Bars:
Place the assembled pan back into the oven and bake for 35-40 minutes, or until both the cheesecake and pumpkin layers are set. It’s perfectly fine if there’s a slight jiggle in the center—this will firm up as it cools.
7. Cooling Time:
Once baked, allow the bars to cool completely in the pan at room temperature. After that, transfer them to the refrigerator and chill for at least 3 hours or preferably overnight to fully set. This step is key for a perfect slice!
8. Serving:
When you’re ready to enjoy, slice the bars into squares and serve. These Pumpkin Oreo Cheesecake Bars are rich, creamy, and festive—perfect for any occasion or just a cozy evening treat!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese if you’re looking to reduce calories. Just keep in mind that it may slightly affect the texture, making it a little less creamy, but it will still taste delicious!
How Do I Store Leftover Pumpkin Oreo Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can wrap them tightly in plastic wrap and freeze for up to 3 months. Just thaw in the refrigerator before enjoying!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! If using fresh pumpkin, make sure to cook, purée, and strain it to remove excess moisture. This will help ensure the right texture for your bars.
Can I Make These Bars Gluten-Free?
Yes! Simply use gluten-free Oreo cookies for the crust and ensure that all other ingredients are certified gluten-free. They will be just as tasty!
