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Pumpkin-Oreo Cheesecake Bars!

Think of cheesecake. Now think of pumpkin, a fall favorite. Now, think of them together, and you get these delectable Pumpkin-Oreo Cheesecake Bars. With a classic Oreo crust, these bars have just the right amount of crunch in the crust to go with the sweet and smooth cheesecake. Come try these out for yourself! You won’t be sorry.

  • 1 lb package Oreo cookies
  • 4 tbsp unsalted butter, melted
  • 3 8 oz packages cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 cup pure pumpkin, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice (or, a mixture of cinnamon, nutmeg, and ground cloves)
  • 1/2 tsp salt
  • 3 large eggs, room temperature

Preheat oven to 325 F. Line a 9×13 in pan with foil, leaving a 2 in overhang on two sides. Spray with cooking spray.

Crust:
Place 28 Oreos in a food processor until finely ground (or, do as I did and put them into a plastic bag and crush them that way). Pour into a large bowl, add the melted butter, and stir in a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, with your fingers, press the mixture firmly and evenly into the bottom. Bake 10 min, and then remove to cool while making the filling, leaving the oven on. Snap the remaining Oreos in half, put them in the food processor (or plastic bag), and turn on and off quickly a few times, just until the cookies are roughly chopped.

(Nom Nom note: My family and I ate the extra Oreos before I realized I needed to put them into the cream cheese mixture, so my version doesn’t include that part.)

Filling:
In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well-blended; about two minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in pumpkin, vanilla, pumpkin pie spice (or spice mixture), and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape the sides and beat again to make sure the mixture is well-combined. Stir in chopped Oreos with the same spatula.

Pour the cream cheese mixture over the cooled cookie crust, smooth the top with the spatula, and bake for 40 min, until the filling is set around the edges but still a little wobbly in the center when you gently shake the pan. Cool till room temperature; about 1 hour. When cool, cover it with foil and refrigerate until well-chilled; at least 3 hours or overnight.

To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.