In need of a dessert recipe for something to bring to the Halloween party at work, I came across this idea on Pinterest. It’s got the Halloween colors, so it seems appropriate. I did my own thing for the cheesecake portion, working off the pumpkin pie cheesecake portion of my pumpkin pie cheesecake brownie recipe. They turned out really well and the flavor combination of pumpkin and oreo is wonderful! I don’t know why I didn’t think of this sooner, but I’m glad I finally did.
Pumpkin Pie Cheesecake Bars w/Oreo Crust
Smooth velvety pumpkin pie cheesecake on an Oreo crust. Enough said.
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 40 mins
Servings: 16 bars
Ingredients
- 24 regular oreo cookies (finely crushed)
- 1 Tbsp. unsalted butter (melted)
- 2 (8oz each) bricks plain cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 2 Tbsp. all-purpose flour
- 2 whole, large eggs
- 2 tsp. pure vanilla extract
- 1+1/4 cups plain pumpkin puree (NOT pumpkin pie filling)
- 2+1/2 tsp. pumpkin pie spice
Instructions
- Preheat oven to 325 degrees F.
- Combine the crushed Oreo cookies with the melted butter. Mix to thoroughly combine, then press into the bottom of a 9” x 13” baking pan.
- Bake the crust for 8 minutes, then remove from the oven and allow to cool completely before adding in the pumpkin pie cheesecake batter.
- For the pumpkin pie cheesecake batter, beat the cream cheese with the vanilla and sugar in a large mixing bowl until completely smooth, stopping once or twice to scrape down the sides of the bowl. Add in the eggs one at a time, beating well after each addition, again stopping once or twice to scrape down the sides of the bowl. Add in the pumpkin puree, flour and pumpkin pie spice and mix until thoroughly combined.
- Spoon the batter over the cooled Oreo crust, then use a rubber/silicone spatula to even it out (be careful using the spatula, don’t spread too aggressively or the crust will break apart).
- Bake in the 325 degree oven for 35-40 minutes, until the center is set. Remove from the oven and allow to cool, then refrigerate for several hours before serving.
- These are delicious served as id but if you want to jazz them up for presentation, you could top with some whipped cream/cool whip, chopped Oreos and/or ground nutmeg.
- Store bars in an air-tight container in the refrigerator.
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**