The perfect fall dessert, these Oreo cookie crust pumpkin cheesecake bars are rich with flavor and striking with the layers and swirled pumpkin cheesecake filling.
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Pumpkin Cheesecake Bars
with a Chocolate Cookie Crust
Who doesn’t love pumpkin desserts?
If it’s possible that there is still someone out there that doesn’t care for pumpkin desserts, this recipe may just be the game changer.
It is so creamy and delicious and the contrasting chocolate cookie crust brings a big kick of flavor that makes this recipe too good to share!
You’ll mix up an Oreo cookie crust (or substitute any chocolate cream filled cookies) for your base.
Start by dropping by the 1/4 cup on top of your base layer of cheesecake, and then swirl together with a butter knife, until it looks like this.
This really gives a look that creates an impact and makes the flavors of the cheesecake and pumpkin come together so perfect.
You can make thinner bars, if you need the recipe to stretch further, by using a 9×13 pan and simply spreading the same recipe across the larger pan.
This will be the perfect dessert recipe to bring along to all your fall gatherings, including the Thanksgiving feast! Serve it chilled and you’ll have a nice variety to the array of pies available for dessert.
Oreo Pumpkin Cheesecake Bars Recipe
Oreo Pumpkin Cheesecake Bars
Yield 9 servings
The perfect fall dessert, these Oreo chocolate cookie crust pumpkin cheesecake bars are rich with flavor and striking with the layers and swirled pumpkin cheesecake filling.
- 1/2 a package (or about 25 cookies) of Oreo cookies
- 5 tbsp melted butter
- 2 blocks (16 oz) cream cheese, softened
- 1 cup sugar
- Dash of salt
- 1 tbsp flour
- 1 tsp vanilla
- 2 eggs, beaten
- ½ cup pumpkin puree
- ¼ tsp nutmeg
- 1 tsp cinnamon
- Parchment paper
- Preheat your oven to 350 degrees, and line a 9x9 baking dish with parchment paper.
- Use a food processor or blender to turn blend Oreos into crumbs. Combine melted butter and cookie crumbs in a mixing bowl, and stir until well combined.
- Press the cookie crumb mixture into the bottom of a lined 9x9 baking dish forming a single even layer. Bake the crust for 5 minutes in the oven. Remove, and set it aside to cool.
- Reduce the oven temperature to 325 degrees.
- In a mixing bowl, combine cream cheese and sugar. Beat until the mixture is fluffy. Add in the salt, flour and vanilla. Mix until just combined. Add 2 beaten eggs, and blend on high until the batter is well incorporated and silky smooth.
- In a separate mixing bowl, blend together ½ cup of pumpkin puree, nutmeg and cinnamon. Add in ¾ of a cup of the cream cheese mixture to the bowl, and stir to combine.
- Place 1 ½ cups of the plain cream cheese mixture along the bottom of your 9x9 baking dish, on top of the cookie crust. Smooth it out into a thin even layer.
- Take a ¼ c. measuring cup and alternate placing piles of the plain cream cheese mixture next to the pumpkin mixture, so that it forms alternating squares like those on a chess board. Then, use a butter knife to carefully swirl and combine the layers, avoiding the crust. Bake the cheesecake for 40-45 minutes.
- Remove the cheesecake from the oven, let cool for 30 minutes, and then place it in the fridge for a minimum of 4 hours.
- Slice the cheesecake into squares, and serve chilled.