Go Back
To make Oreo Pumpkin Cheesecake Bars, gather these simple ingredients: - 18 Oreo cookies, crushed - 1/4 cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon - Pinch of salt - 1/2 cup whipped cream (for topping) - Extra crushed Oreos for garnish You will need the following tools to make these bars: - Mixing bowls - Baking pan (8x8 inch) - Parchment paper - Spatula - Hand mixer or whisk - Measuring cups and spoons If you want to switch things up, consider these options: - Use gluten-free Oreos for a gluten-free version. - Swap cream cheese for vegan cream cheese for a dairy-free option. - Replace granulated sugar with coconut sugar for a healthier twist. - Use pumpkin spice instead of pumpkin pie spice for a different flavor. With these ingredients and tools, you are ready to make a delicious fall treat! To start, gather your ingredients for the crust. You need 18 crushed Oreo cookies and 1/4 cup of melted butter. Mix the crushed Oreos and butter in a bowl. Stir until it looks like wet sand. Next, press this mix firmly into the bottom of an 8x8 inch baking pan. This forms the base for your bars. Bake the crust at 350°F for 10 minutes. After baking, let it cool slightly. Now, let’s make the filling. In a large bowl, beat together 1 cup of softened cream cheese and 1/2 cup of granulated sugar plus 1/4 cup of brown sugar. Mix until creamy and smooth. Then, add in 1 cup of pumpkin puree. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Sprinkle in 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of cinnamon, and a pinch of salt. Mix everything together until it is fully combined and smooth. Pour the pumpkin mixture over your cooled Oreo crust. Spread it evenly with a spatula. Now, bake the bars for 25-30 minutes. Look for set edges and a slightly jiggly center. Once baked, let the bars cool at room temperature. After they cool, place them in the fridge for at least 4 hours. This helps them firm up. When ready, lift the bars out using the parchment paper. Slice them into squares. Top each square with whipped cream and crushed Oreos for a fun finish. To get a smooth filling, use softened cream cheese. Cold cream cheese makes lumps. Beat it well with the sugars first. Mixing in the pumpkin puree, eggs, and spices should be done slowly. This helps keep it creamy. Make sure to mix until smooth. Avoid over-mixing once you add eggs. This keeps the texture light and fluffy. One common mistake is not cooling the crust enough. If it’s warm, the filling can melt. Always let the crust cool slightly after baking. Another mistake is not checking the bake time. The edges should set, and the center should jiggle a bit. Overbaking makes the bars dry. Lastly, don’t skip the chilling step. These bars need at least 4 hours in the fridge. You can add your favorite spices to the filling. Try nutmeg or ginger for a twist. If you like a sweeter bar, increase the sugars slightly. You can also mix in chocolate chips or nuts for texture. For a fun topping, use caramel sauce or pecans. Get creative and have fun with your Oreo pumpkin cheesecake bars! {{image_2}} You can switch up the flavors in your Oreo pumpkin cheesecake bars. Try adding a layer of chocolate chips to the filling for a rich, sweet taste. You can also use different cookies for the crust. Try using peanut butter or mint Oreos. These swaps can change the whole vibe of the bars. You can also mix in some crushed nuts for added crunch. Just remember, keep the base creamy and smooth. To make these bars gluten-free, swap regular Oreos for gluten-free Oreos. They taste great and work well in the crust. Ensure your other ingredients are also gluten-free. Use gluten-free granulated sugar and check your pumpkin puree label. This way, everyone can enjoy the bars without worry. If you want a vegan version, replace the cream cheese with a plant-based cream cheese. You can use silken tofu blended until smooth as another option. Use flax eggs instead of chicken eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. This will help bind everything together. For the crust, you can still use crushed Oreos or switch to vegan cookies. Enjoy the fall flavors without animal products! To keep your Oreo Pumpkin Cheesecake Bars fresh, store them in an airtight container. Make sure they are completely chilled before sealing. This helps lock in moisture and flavor. Keep them in the fridge for up to five days. If you want to keep them longer, freezing is a great option. To freeze your cheesecake bars, first, let them cool completely. Once cool, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. This keeps them safe from freezer burn. They can stay frozen for up to three months. When you're ready to enjoy them, just thaw in the fridge overnight. These bars are best served cold, but you can warm them slightly if you prefer. To reheat, place the bars on a microwave-safe plate. Heat for about 10-15 seconds. Check them often to avoid overheating. Serve with a fresh dollop of whipped cream for a nice touch. Enjoy your treat! Yes, you can use store-bought pumpkin puree. It saves time and works well. Just make sure it is pure pumpkin, not pie filling. This keeps the flavor and texture right. I often use it when I am short on time. It makes the recipe quick and easy, while still tasting great. Oreo Pumpkin Cheesecake Bars last about five days in the fridge. Store them in an airtight container. You can also freeze them for longer. They will keep well for up to three months in the freezer. Just thaw them in the fridge when you want to eat them again. You can serve these bars with whipped cream on top. It adds a nice, creamy touch. A drizzle of caramel sauce or chocolate can make them even better. You might also try serving them with a scoop of vanilla ice cream. This will give a warm and cold mix that many love. In this post, I covered how to make Oreo Pumpkin Cheesecake Bars. First, I shared the key ingredients and needed tools. Then, I provided detailed steps to create the crust and filling. Tips on texture and common mistakes helped ensure success. I also shared variations for different diets and tastes. Finally, I included storage advice to keep your bars fresh. Remember, you can customize these bars to fit your style. Enjoy making and sharing this festive treat!

Oreo Pumpkin Cheesecake Bars

Indulge in the perfect fall treat with these Oreo Pumpkin Cheesecake Bars! This easy recipe combines creamy pumpkin filling with a delicious Oreo crust for a mouthwatering dessert everyone will love. Whether for a cozy family gathering or a festive celebration, these bars are sure to impress. Click through to discover the step-by-step guide and make your own delightful Oreo Pumpkin Cheesecake Bars today!
Print Recipe Pin Recipe

Ingredients
  

18 Oreo cookies, crushed

1/4 cup unsalted butter, melted

1 cup cream cheese, softened

1 cup pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

Pinch of salt

1/2 cup whipped cream (for topping)

Extra crushed Oreos for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a mixing bowl, combine the crushed Oreo cookies and melted butter. Stir until the mixture resembles wet sand.

      Press the Oreo mixture firmly into the bottom of the prepared baking pan to form a solid crust. Bake for 10 minutes, then remove from the oven to cool slightly.

        In another large bowl, beat the softened cream cheese and sugars until creamy and smooth.

          Add the pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until fully incorporated and smooth.

            Pour the pumpkin cheesecake filling over the cooled Oreo crust, spreading it evenly using a spatula.

              Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

                Allow the cheesecake bars to cool in the pan at room temperature, then refrigerate for at least 4 hours or until completely chilled and firm.

                  Once chilled, lift the bars out of the pan using the overhanging parchment paper and slice into squares.

                    Top each bar with a dollop of whipped cream and a sprinkle of crushed Oreos for garnish.

                      Prep Time: 20 mins | Total Time: 5 hours | Servings: 16 bars