Name: Pumpkin Cheesecake Bars (with Golden Oreo crust!)
Prep time: 10 min
Cook time: PT-492119H17M
Cuisine: American
Ingredients: 32 Golden Oreo cookies; 6 tablespoons unsalted butter (melted); 12 oz cream cheese (softened); 3/4 cup sugar; 1 egg; 1 teaspoon vanilla extract; 3/4 teaspoon pumpkin pie spice; 1/2 cup pumpkin puree; 1/2 cup cinnamon baking chips; 16.5 oz package refrigerated sugar cookie dough

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There’s something undeniably magical about the pumpkin season, especially when you fill your kitchen with the warm, inviting aromas of baking. As the leaves turn vibrant shades of orange and gold, the thought of indulging in a slice of creamy pumpkin cheesecake becomes irresistible. Picture this: velvety pumpkin filling, comforting spices, and a buttery, sweet Golden Oreo crust that carries each bite. That’s exactly what this recipe for Pumpkin Cheesecake Bars (with Golden Oreo crust!) brings to the table.

Table of Contents

Why This Is The Best Pumpkin Cheesecake Bars (with Golden Oreo crust!) Recipe
Ingredients You’ll Need
How to Make Pumpkin Cheesecake Bars (with Golden Oreo crust!)
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Pumpkin Cheesecake Bars (with Golden Oreo crust!)

This beloved dessert has been part of my family gatherings for years, often making an appearance at autumn potlucks and cozy holiday dinners. I remember the first time I made these bars; the look of joy on my friends’ faces when they took the first bite will forever be etched in my memory. They were a delightful surprise, combining two beloved desserts into one scrumptious treat. Perfectly sweet, with a hint of spice and the nostalgic crunch of Oreos, these bars are a celebration of fall’s favorite flavors. So, dust off that baking pan, and let’s dive into creating this magnificent seasonal sweet!

Why This Is The Best Pumpkin Cheesecake Bars (with Golden Oreo crust!) Recipe

These Pumpkin Cheesecake Bars (with Golden Oreo crust!) are a slice of heaven for several reasons. First off, they are incredibly easy to prepare—you’ll only need about 10 minutes of hands-on time before they go into the oven! The flavor profile boasts a delightful balance of pumpkin, creamy cheese, and warm spices, making every bite a dreamy experience. Visually, they stand out with their golden crust and sprinkled cinnamon chips, perfect for impressing any guest. Plus, these bars are versatile enough to serve at any occasion, whether enjoyed at breakfast, as a snack, or as a crowd-pleasing dessert at your next gathering.

Ingredients You’ll Need

32 Golden Oreo cookies: These cookies create a sweet, buttery crust that sets the stage for the rich filling. Make sure to use the original Golden Oreos for that delicious vanilla flavor profile.
6 tablespoons unsalted butter (melted): The melted butter helps bind the cookie crumbs together and adds a luxurious, rich taste to the crust. If you want a dairy-free option, you can use coconut oil instead.
12 oz cream cheese (softened): Soften the cream cheese for a perfectly smooth filling. Using full-fat cream cheese gives the bars their luscious texture. For a lighter option, Neufchâtel cheese works well.
3/4 cup sugar: This sweetener balances the tartness of the cream cheese and enhances the overall flavor. You can substitute with coconut sugar for a more wholesome option.
1 egg: The egg acts as a binding agent to hold the filling together. You can use a flax egg as a vegan substitute if required.
1 teaspoon vanilla extract: Pure vanilla extract elevates the flavors with its aromatic sweetness. Don’t skimp on this ingredient; it makes a noticeable difference!
3/4 teaspoon pumpkin pie spice: A warm blend of spices like cinnamon, nutmeg, and ginger, pumpkin pie spice adds depth to the pumpkin filling. Feel free to mix your own blend or use more cinnamon if you prefer.
1/2 cup pumpkin puree: Ensure you use pure pumpkin puree—not pumpkin pie filling—for the best flavor and authenticity. This ingredient provides the characteristic taste and creamy texture.
1/2 cup cinnamon baking chips: These little gems add bursts of cinnamon flavor throughout the bars. If you can’t find them, feel free to add in chocolate chips or chopped nuts for extra texture.
16.5 oz package refrigerated sugar cookie dough: The sugar cookie dough on top gives a sweet, soft finish and pairs perfectly with the pumpkin base. You can create your own dough or use gluten-free dough for dietary needs.

How to Make Pumpkin Cheesecake Bars (with Golden Oreo crust!)

Preheat and Prepare

Start by preheating your oven to 350°F. As it heats up, grab a 13×9 inch baking pan and line it with parchment paper. This quick step will make it so much easier for you to lift the bars out after baking, allowing for clean, even cuts. The golden brown crust will be your first layer of deliciousness, creating the perfect foundation for your pumpkin cheesecake filling.

Crush Golden Oreos

Now it’s time to crush the Golden Oreos! Place them in a large, resealable zip-top bag and use a meat mallet or heavy can to crush them into fine crumbs. If you have a food processor, that’s even better; it will save you time and energy. Once crushed, combine the Oreo crumbs with the melted butter in a medium bowl. Stir until everything is evenly moistened, then press the mixture firmly into the bottom of your prepared baking pan. Don’t skip this step—pressing the crust down well ensures it holds together perfectly after baking.

Combine Cream Cheese Mixture

In a medium-sized bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy. Add in the egg, vanilla extract, pumpkin pie spice, and pumpkin puree into the bowl. Beat again until the mixture is smooth without lumps. This rich, velvety filling is truly the star of the show, so make sure to scrape down the sides and fully incorporate all the ingredients for the best results.

Assemble the Bars

Once your crust is ready, pour the cream cheese mixture over the cookie crust, spreading it evenly. Next, thinly slice the refrigerated sugar cookie dough with a sharp knife. Place these slices over the pumpkin cheesecake filling; don’t worry if you have extra dough left over. This creates an attractive topping and a delightful texture contrast! Finally, sprinkle the cinnamon chips evenly over the top, adding a touch of sweetness and a beautiful finish.

Bake Until Golden

Place your baking pan in the preheated oven and bake the pumpkin cheesecake bars for about 30-40 minutes. You’ll know they are ready when the edges are golden, and the center is slightly wobbly but not liquid. Let the bars cool completely in the pan. After they’ve cooled, transfer to the refrigerator, allowing them to chill for at least two hours before serving. This chilling time is crucial as it allows the bars to set, making them easier to cut into perfect squares.

Tips for Success

Make sure your cream cheese is at room temperature for a smooth filling. Cold cream cheese can lead to lumps.
Avoid overbaking; the center should turn firm but still jiggly. Remember, it will firm up as it cools.
Don’t skip chilling the bars. It makes cutting easier and improves the texture.
Use a sharp knife or a hot knife for smooth slicing.
For added flavor, consider folding in some chopped nuts or dark chocolate chips into the cheesecake mixture.

Serve It With

Top your bars with a dollop of whipped cream for a decadent finish.
Drizzle with caramel sauce for an extra layer of sweetness.
Serve with fresh berries to balance out the richness of the cheesecake.
Pair them with a warm cup of chai or apple cider for a cozy fall treat.
Dust lightly with powdered sugar for a beautiful presentation.

How To Store & Reheat Leftovers

Room Temperature: These bars can stay out for up to two hours before they need to be refrigerated.
Refrigeration: Store leftovers in an airtight container in the fridge for up to one week.
Freezing: You can freeze these bars for up to three months. Cut them into squares first, then layer with parchment paper in an airtight container.
Reheating: If you wish to enjoy them warm, gently reheat individual slices in the microwave for about 15-20 seconds, but be careful not to overheat, as it can change the creamy texture.
Quality Notes: If chilled for too long or frozen, the texture can slightly change, but a quick reheat can help restore some of that creaminess.

Tips & Variations

If you’re feeling adventurous, here are a few variations to switch things up:

Swap out the pumpkin puree for butternut squash puree for a different flavor profile.
Add a layer of chocolate ganache on top before serving for a rich, indulgent twist.
For a pumpkin spice latte flavor, mix in a teaspoon of coffee extract with the cream cheese.
Use gluten-free cookies and dough for a gluten-free version without compromising taste.
Try adding different spices like gingerbread spice for a seasonal twist.

Recipe FAQs

Can I make these bars ahead of time?
Absolutely! These Pumpkin Cheesecake Bars (with Golden Oreo crust!) can be made a day or two in advance. Just keep them stored in the refrigerator until you’re ready to serve. The flavors will meld together beautifully over time.

How can I make this a gluten-free dessert?
You can easily adapt this recipe by using gluten-free Oreos and gluten-free sugar cookie dough. Just check labels to ensure there are no hidden gluten ingredients.

Can I use homemade sugar cookie dough?
Definitely! Feel free to use your favorite homemade sugar cookie recipe instead of store-bought dough. Just make sure it’s chilled before slicing to ensure easy assembly.

What if I don’t have cinnamon baking chips?
If you can’t find cinnamon chips, chocolate chips or chopped nuts could be a delightful substitute, and they pair wonderfully with pumpkin.

These Pumpkin Cheesecake Bars (with Golden Oreo crust!) are delightful, easy to make, and perfect for any fall occasion. The combination of flavors and textures makes this dessert unforgettable, whether enjoyed with a group or savored alone. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to a sweet slice of autumn! Enjoy every bite!

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