Pumpkin Oreo Cheesecake Bars
Although pumpkin can be a polarizing flavor (and pumpkin cheesecake even more so), I happen to be a fan of both. Pumpkin and cheesecake. Cheesecake and pumpkin. Pumpkin cheesecake. Yum.
So of course it was only a matter of time before pumpkin cheesecake met an Oreo crust. Because, hello. Match made in heaven and all that.
There’s a lot to love in these little babies, if you ask me. You’ve got yourself a chocolatey Oreo crust, topped with a creamy pumpkin cheesecake filling, then a lightly sweet sour cream topping and further accessorized by Oreo cookie crumbles.
It’s baked layer upon layer, chilled, and devoured.
The flavors are rich and decadent and delicious. You can tell from my pictures that I underbaked my cheesecake just a bit. That jiggly center always gets me – too jiggly or not jiggly enough? Tough life question.
In the end, I loved the soft creaminess of the pumpkin cheesecake layer; I’ll leave it up to you when to pull it out of the oven (more details in the actual recipe for timing and general jiggliness). This dessert basically reminded me that yes, I am and will always be a pumpkin cheesecake lover. The Oreo crust certainly doesn’t hurt, either.
One Year Ago: Easy Banh Mi Sandwiches {Vietnamese Meatball Sub – My Favorite Sandwich Ever}
Two Years Ago: White Chicken and Spinach Lasagna
Three Years Ago: Creamy Swiss Cheese Chicken Bake
Yield:
9-inch pan of bars
Prep Time:
20 minutes
Cook Time:
1 hour 10 minutes
Additional Time:
8 hours
Total Time:
9 hours 30 minutes
Ingredients
Oreo Crust:
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1 package (about 14 ounces) Oreo cookies (or similar chocolate sandwich-type cookie, 36 cookies total)
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5 tablespoons butter, melted
Pumpkin Filling:
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2 packages (8 ounces each) cream cheese, softened
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1 cup (7.5 ounces) granulated sugar
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1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
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3 large eggs
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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1/4 salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
Topping:
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1 1/2 cups sour cream
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1/2 cup (2 ounces) powdered sugar
Instructions
- Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with at least 1 3/4-inch or higher sides (preferably aluminum but glass will work, too) with two strips of foil that overhang on all four sides (to easily lift out the squares after baking/cooled). You can omit the foil step and lightly grease the pan with nonstick cooking spray if you don't want to lift out the bars after baking.
- For the crust, pulse 26 of the Oreo cookies (reserve the others for topping) in a blender or food processor until they are fine crumbs. Add the butter and pulse until the crumbs are wet and sandy in texture. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes.
- For the filling by beating the cream cheese and sugar with an electric mixer (handheld or stand) until light and fluffy. Add the pumpkin, eggs, flour, vanilla, salt, cinnamon, ginger, nutmeg and cloves and mix until smooth. Pour the filling onto the crust and spread evenly.
- Bake for 50-60 minutes until the sides are set but the center (about a 4-inch radius in the middle) still jiggles slightly.
- Remove the bars from the oven but leave it on.
- Whisk together the sour cream and powdered sugar for the topping and spoon it in dollops across the top of the bars (if you pour it all into the middle, it will be hard to spread). Quickly spread it evenly across the top. Bake the bars for another 10-15 minutes until the edges of the sour cream topping are set.
- Let the bars cool on a rack for an hour or so. Cover loosely with foil or plastic wrap and refrigerate for at least 8 hours. Chop the rest of the Oreos and sprinkle them on top before serving.
Notes
You can sub 1 1/2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves in the recipe. I haven't tried this recipe with low fat cream cheese or light sour cream.
A 9-inch springform pan would also work here; the layers might be a bit thinner. As I noted below in the instructions, make sure your 9-inch baking pan has sides nearly 2-inches tall. The pan will be very full. If I were wanting to make this in a 9X13-inch pan, I wouldn't double the recipe (I think it would be too thick), instead, I would 1 1/2 the ingredients (I haven't tried this yet myself, just thinking out loud about the best way to go about it).
Keep in mind these bars need to chill for at least 8 hours (they make a perfect make-ahead dessert!).
Recipe Source: lightly adapted from Cuisine at Home October 2014
Just want to share my experience making a 9×13 pan amount with 1.5x the recipe. It baked up just as tall as the ones pictured here, maybe a bit taller, and cutting into 24 pieces yielded very rich bars. I baked the pumpkin layer for 50 minutes (which may have been a little over) and the sour cream layer for 13. If I were to do it again in a 9×13 pan, I would still use 1.5x the amount of cookie crust and sour cream topping but I’d leave the pumpkin portion of the recipe the same (for the 9×9 pan). We’re more of a “small treat for dessert” family, and each of the 24 pieces turned out like a restaurant-size portion. Still very good, just also rich, as one would expect cheesecake to be.
Thanks for the review and tips, Zoe!
What is the best way to freeze this if making ahead of time? How long does it need to thaw? Thank you!
I’d cover with saran wrap and a layer of foil and freeze. It probably needs overnight in the fridge to thaw (maybe a bit longer).
Curious what I should do if I only have an 8″ square baking pan. The sides are over 2″ high. Any advice would be appreciated. This looks delicious!! Thanks!
These are really thick bars, so I’m not sure it will all fit in an 8X8 pan.
These were a HUGE hit with my family! I could not believe how delicious they were, especially because I was not sure if I would like the oreo/pumpkin combo. The only issue I had was that the top sour cream based layer was very thin – it poured on rather than dolloped. Thankfully it baked up OK (still thinner than yours)… I’m not sure what happened there as I used full fat sour cream and the right amount of powdered sugar. Nonetheless, a tasty success that will surely make a reappearance this season! Thanks, Mel!
I’m making this, but substituting the fabulous crust from your caramel apple cheesecake bars (which were wonderful) for the Oreos crust. I am certain these will be spectacular!
Hi Mel,
I’m planning on making this with the 1 and 1/2 recipe in a 9×13 and wondering if it would change the baking time? Any thoughts? Thanks!
I haven’t tried it, Jana – but it probably won’t change much, I’ve found sometimes with larger pan sizes (larger surface area), it actually bakes a bit faster – just keep your eye on it. 🙂
Hi Mel! I’m new to your website and love all the wonderful recipes! As for when cheesecake is done, I was taught that if it jiggles like a bowl of milk, it needs to bake a little longer. If it jiggles like a bowl of Jello, then it is done. Hope this helps!
Thanks, Liz.
I made this using 2 packages of low fat cream cheese and it turned out fabulous. I baked it for the full 60 minutes, and then for the full 15 minutes once I put the sour cream topping on it. It got rave reviews!
Made this today. Very yummy. I have to confess, I made it with crushed gingersnaps, but will give it a try with Oreos sometime. Thanks for another good recipe.
Why can’t you use canned pumpkin pie instead of pumpkin puree?
Never mad anything with pumpkin before. Want to try this for Thanksgiving.
If I use canned pumpkin, what do I leave out or add to the recipe, Looks great.
I am the most easterly point in Canada.
Thanking you for your earliest reply.
The pumpkin puree called for in the recipe is the same as canned pumpkin.
Oh my – this sounds delicious. I never understand why so many people don’t like pumpkin – it is one of my favorite flavors! Plus, it pairs so nicely with chocolate and I LOVE the sour cream topping for this cheesecake – yum!
Pumpkin Oreo Cheesecake Bars…oh my goodness. These look so delicious!
This looks perfect for a fall Sunday or T-giving. I’ve always loved pumpkin cheesecake, but only recently realized the pairing of chocolate with pumpkin. another match made in food-heaven.
It looks yummy:-) I love pumpkins:-)
This has the perfect Halloween colored layers!
I just broke out the pumpkin this weekend to make pumpkin bread. I think I know what I will do with the rest of my can of pumpkin . . .
Oh YUM!! Love pumpkin anything, but in a cheesecake with Oreos??? Hello heaven! Thanks so much! This is screaming to be put on my Thanksgiving menu or an extra special treat for Halloween night–like you need anything extra sweet on Halloween, but the adults would enjoy it! Thanks! You really are a rock star!
Mmmmm . Sounds and looks so good. I need to start preserving my pumpkins soon. This will have to be on the list of what to do with the pumpkin.
Oh my!!! Cheesecake, Oreos, pumpkin all together I might cry from happiness! All the best flavors wrapped up together. Genius Mel! I think I might just mix it all up into some homemade ice cream. Pumpkin cheesecake ice cream is my fall dream come true with some Oreos added. Wowza!!! I should bottle that and make millions.