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Decadent Chocolate Pumpkin Cheesecake Bars with Oreo Crust

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These decadent chocolate pumpkin cheesecake bars with an Oreo crust combine rich chocolate, spiced pumpkin, and creamy cheesecake for a cozy fall dessert that’s quick and easy to make.

Ingredients

Scale
  • 24 Oreo cookies (regular or double-stuffed), crushed finely
  • 5 tablespoons unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 g) canned pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 oz (115 g) semi-sweet chocolate, melted and slightly cooled

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease an 8×8-inch baking pan.
  2. Crush Oreo cookies finely using a food processor or a zip-top bag and rolling pin.
  3. Mix crushed Oreos with melted butter until evenly moistened.
  4. Press the Oreo mixture firmly into the bottom of the prepared pan to form an even layer.
  5. Bake the crust for 10 minutes, then remove from oven and let cool slightly.
  6. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).
  7. Gradually add sugar and beat until fully combined and fluffy.
  8. Beat in pumpkin puree, eggs (one at a time), vanilla extract, cinnamon, nutmeg, ginger, and salt until just combined. Avoid overmixing.
  9. Melt semi-sweet chocolate gently in a microwave or double boiler and let cool slightly but remain pourable.
  10. Pour half of the pumpkin cheesecake filling over the Oreo crust.
  11. Drizzle half of the melted chocolate over the filling.
  12. Repeat layers with remaining cheesecake mixture and chocolate.
  13. Use a toothpick or skewer to gently swirl the chocolate through the filling to create marbled patterns.
  14. Bake at 325°F (160°C) for 45-50 minutes until edges are set but center has a slight jiggle.
  15. Let bars cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  16. Cut into squares and serve chilled or slightly warmed, optionally with whipped cream or vanilla ice cream.

Notes

Use room temperature cream cheese and eggs for smooth filling. Avoid overmixing after adding eggs to prevent cracks. Pre-bake the Oreo crust to avoid sogginess. Chill bars overnight for best slicing and flavor. For vegan/dairy-free, substitute cream cheese and butter with plant-based alternatives and eggs with flax eggs. Use a sharp knife warmed under hot water for clean cuts.

Nutrition

Keywords: chocolate pumpkin cheesecake bars, Oreo crust, fall dessert, pumpkin cheesecake, easy cheesecake bars, Halloween dessert, Thanksgiving dessert

Find it online: https://pokirecipes.com/decadent-chocolate-pumpkin-cheesecake-bars-with-oreo-crust-recipe-easy-and-perfect-for-fall/