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

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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