Why You’ll Love This Recipe
These Pumpkin Cheesecake Bars are not only delicious but also incredibly versatile. The chocolate cookie crust adds a rich, unexpected contrast to the creamy, spiced pumpkin filling, making every bite a delight. With a simple ingredient list and easy-to-follow steps, they’re perfect for both beginner and experienced bakers. The topping, which includes optional whipped cream and mini chocolate chips, adds a whimsical touch, making them even more fun for family gatherings or holiday parties.
Ingredients
Crust:
- 10 chocolate creme-filled cookies (such as Oreos)
- 2 1/2 tablespoons melted butter
Filling:
- 2 (8 oz each) packages cream cheese, at room temperature
- 1 cup sugar
- 1 cup pumpkin puree (homemade or store-bought)
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Topping (optional):
- Sweetened whipped cream
- Mini chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350ºF. Line an 8-inch baking dish with foil and spray with nonstick cooking spray.
- In a food processor, pulse the chocolate cookies until fine crumbs form. Add the melted butter and pulse again until combined.
- Press the cookie mixture into the bottom of the prepared baking dish. Bake in the preheated oven for 10-12 minutes. Set aside to cool.
- In a mixer, beat the cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes.
- Add the pumpkin puree, then beat in the eggs one at a time, scraping the sides of the bowl after each addition.
- Mix in the vanilla, flour, pumpkin pie spice, and salt, just until combined.
- Pour the cream cheese mixture over the cooled crust. Place the baking dish on a rimmed baking sheet and fill the baking sheet with water until nearly full.
- Bake for 45 minutes, or until the edges are set and the center barely jiggles.
- Remove from the oven and cool completely.
- Once cooled, cover with plastic wrap and refrigerate for at least 3 hours until firm.
- For an optional garnish, pipe sweetened whipped cream ghosts on top of the bars and add mini chocolate chips for eyes.
Servings and Timing
- Servings: 16 bars
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours 10 minutes
Variations
- Gluten-Free Option: Use gluten-free cookies for the crust and ensure your pumpkin puree is gluten-free.
- Vegan Version: Substitute the cream cheese with a plant-based alternative and use flax eggs or another egg substitute.
- Spice Variation: You can increase or decrease the pumpkin pie spice depending on your flavor preferences, or swap it for cinnamon, nutmeg, and ginger.
Storage/Reheating
- Storage: Store the Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
- Reheating: These bars are best served chilled. If you prefer to enjoy them at room temperature, remove them from the fridge about 30 minutes before serving.
FAQs
How do I make sure my cheesecake bars don’t crack?
To prevent cracks, avoid overbaking. The cheesecake should be set at the edges and only slightly jiggly in the center. Also, cooling the bars slowly at room temperature before refrigerating can help prevent cracks.
Can I freeze Pumpkin Cheesecake Bars?
Yes! These bars can be frozen for up to 3 months. Wrap them tightly in plastic wrap and foil before placing them in the freezer.
Can I use a different crust for this recipe?
Yes, you can use a graham cracker crust or any other cookie of your choice, though the chocolate flavor pairs particularly well with the pumpkin filling.
Can I make these bars ahead of time?
Absolutely! These bars need to chill for at least 3 hours, but they can be made a day or two in advance for convenience.
Can I make a larger batch?
Yes, you can double the recipe and use a 9×13-inch baking dish. Keep in mind that the baking time may increase slightly.
Is it necessary to refrigerate the bars?
Yes, refrigerating the bars allows them to set properly and gives them their signature creamy texture.
How do I prevent the crust from being too soggy?
Make sure the crust is pre-baked until slightly firm, and allow it to cool completely before adding the cheesecake filling. This helps the crust stay crisp.
Can I use fresh pumpkin puree?
Yes, fresh pumpkin puree works wonderfully in this recipe. Just make sure to remove excess moisture by draining the puree before using it.
How do I add whipped cream ghosts?
To create whipped cream ghosts, place sweetened whipped cream in a piping bag (or a ziplock bag with a cut-off corner) and pipe small ghost shapes onto each bar. Add mini chocolate chips for eyes.
Can I reduce the sugar in the filling?
You can reduce the sugar to suit your taste, but keep in mind that this may alter the texture slightly since sugar contributes to the cheesecake’s creamy consistency.
Conclusion
These Pumpkin Cheesecake Bars are a perfect fall treat that combines the richness of cheesecake with the warmth of pumpkin spice. Whether you’re making them for a Halloween party or a cozy family gathering, these bars are sure to impress. The optional whipped cream ghosts make them a fun addition for kids, but the bars stand out on their own as a delicious, festive dessert. Try making them today for a dessert that’s as delightful to look at as it is to eat!
Pumpkin Cheesecake Bars
- Total Time: 5 hours 10 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Bars combine the creamy richness of pumpkin cheesecake with a crunchy chocolate cookie crust for a perfect fall dessert. With the warm flavors of pumpkin spice and the velvety texture of cheesecake, these bars are an ideal make-ahead treat for any gathering. Whether garnished with whipped cream ghosts for Halloween or enjoyed as a festive fall dessert, these bars will surely be a hit!
Ingredients
For the Crust:
10 chocolate creme-filled cookies (such as Oreos)
2 ½ tablespoons melted butter
For the Filling:
2 (8 oz each) packages cream cheese, at room temperature
1 cup sugar
1 cup pumpkin puree (homemade or store-bought)
3 eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons flour
1 teaspoon pumpkin pie spice
¼ teaspoon salt
For the Topping (optional):
Sweetened whipped cream
Mini chocolate chips
Instructions
-
Preheat the Oven: Preheat the oven to 350ºF. Line an 8-inch baking dish with foil and spray with nonstick cooking spray.
-
Make the Crust: Pulse the chocolate cookies in a food processor until fine crumbs form. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared dish and bake for 10-12 minutes. Set aside to cool.
-
Prepare the Filling: Beat the cream cheese and sugar in a mixer until smooth and fluffy, about 2 minutes. Add pumpkin puree, then beat in the eggs one at a time, scraping the bowl after each addition. Mix in vanilla, flour, pumpkin pie spice, and salt until combined.
-
Assemble the Bars: Pour the pumpkin cream cheese mixture over the cooled crust. Place the baking dish on a rimmed baking sheet and add water to the sheet until nearly full.
-
Bake the Bars: Bake for 45 minutes, or until the edges are set and the center barely jiggles. Let cool completely.
-
Chill and Serve: Cover with plastic wrap and refrigerate for at least 3 hours until firm. Garnish with whipped cream ghosts and mini chocolate chips if desired.
Notes
To prevent cracks, avoid overbaking. The center should still be slightly jiggly when done.
If using fresh pumpkin puree, ensure it’s drained of excess moisture.
These bars are best served chilled and can be made up to 2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Fall Recipe, Cheesecake, Pumpkin
- Method: Baking
- Cuisine: American
