Pumpkin Oreo Cheesecake Bars

My husband and oldest son LOVE Cheesecake…and I love Pumpkin.  So we decided to make some Pumpkin Oreo Cheesecake Bars.  They are super easy to make and taste pretty darn good.  They are the perfect Sunday afternoon treat.  I don’t love a thick cheesecake, so I decided to make these in a 9 x 13 pan, instead of an 8 x 8 pan and am really glad that I did.  But, if you like a thicker cheesecake…go ahead and put these in a smaller pan so that you have a thicker bar and a thicker Oreo crust!

Pumpkin Oreo Cheesecake Bars cover



Pumpkin Oreo Cheesecake Bars

Ingredients:

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

Oreo Crust:

24 Oreos, crushed finely

1 TBSP butter, melted

Pumpkin Oreo Cheesecake

Directions:

  1. Preheat oven to 325 degrees.

  2. Make the Oreo crust by mixing crushed Oreo with the melted butter.  Press with clean hands into the bottom of a lightly greased 9 x 13 pan (for thin Cheesecake) or an 8 x 8 pan (for a thick cheesecake) and bake for 8 minutes in a 325 degree oven.  Pull out of the oven and let it cool completely before adding the cheesecake filling
  3. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.

  4. Add pumpkin, cinnamon, cloves and nutmeg and stir gently until well blended. Carefully spread over the batter in the crust.

  5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.  Add crushed Oreos for a fun garnish.

Pumpkin Oreo Cheesecake Bars

This is sure to be a crowd pleaser that you can serve at any family and friend get together.  If you want to take it up a notch you could add some chocolate syrup to drizzle across the top of the Pumpkin Oreo Cheesecake Bars and toss on some chopped Pecans!

Pumpkin Oreo Cheesecake Bars

It was a big hit at our house and has now made it’s way into our regular recipe rotation.  It is fun to have certain family recipes that we pull out with the different seasons.

Pumpkin Oreo Cheesecake Bars

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If you liked this recipe, you may want to check out some of our past recipes:

Great Harvest Pumpkin Chocolate Chip Bread

Chocolate Marbled Banana Bread

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

Chocolate Silk Pie Recipe

We recently celebrated my husband’s birthday.  He requested his mom’s Chocolate Silk Pie.  I was happy to oblige!  Who doesn’t want a slice of Chocolate Silk Pie?

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This is a pretty simple recipe to make.  I use a store bought Oreo Crust to make it even easier (gasp!).  You can also make this using a regular pie crust.  If you need a good pie crust recipe, you can use my Grandma’s recipe which is my absolute favorite Pie Crust Recipe, which I shared here:

Pie Crust Recipe

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If you go with an Oreo Crust recipe you will just need to make the pie filling.  If you make a regular Pie Crust, roll out the dough and place it in a pie dish.  Trim the excess and then flute the edges of the pie crust.  Chill for about 10 minutes in the refrigerator to allow the dough to relax (this will help prevent the crust from shrinking as you bake it).

Once the dough has rested, use a fork to lightly prick the bottom of the pastry. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.

Preheat the oven to 425 degrees F. Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner.  Set it aside to cool.

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Chocolate Silk Pie Recipe

1/2 cup butter (softened, room temperature)

2 (1 ounce) squares unsweetened baking chocolate, melted and cooled

1/2 cup white sugar total (divided into TWO 1/4 cups and used at different times)

1 teaspoon vanilla extract

2 eggs

1 prepared 8 inch Oreo Crust or Pastry Crust

Directions

  1. Cream butter in a mixing bowl. Gradually beat in 1/4 of a cup of the sugar with an electric mixer until light colored and well blended.
  2. In a separate bowl, beat your eggs into stiff peaks to help form stiff peaks.  Gradually adding the other 1/4 cup of sugar.
  3. Fold gently in the thoroughly cooled chocolate, and vanilla extract. And the butter mix.
  4. Spoon the chocolate filling into a cooled, baked pie shell.
  5. Refrigerate at least 2 hours before serving.

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Serve with lots of ice cold milk!  You will LOVE it!

For your birthday do your prefer cake or pie?


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