Pumpkin Oreo Cheesecake Bars Recipe 445
PUMPKIN OREO CHEESECAKE BARS RECIPE - (4.4/5)
Provided by Niecer
Number Of Ingredients 13
Steps:
- Directions: Preheat oven to 325 degrees. 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 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Add pumpkin, cinnamon, cloves and nutmeg and stir gently until well blended. Carefully spread over the batter in the crust. 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 CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
- Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
- In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
- Preheat the oven to 325˚F (160˚C).
- Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
- Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
- Top the cheesecake with the crumble topping and bake for another 25 minutes.
- Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams
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- Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with at least 1 3/4-inch or higher sides (preferably aluminum but glass will work, too) with two strips of foil that overhang on all four sides (to easily lift out the squares after baking/cooled). You can omit the foil step and lightly grease the pan with nonstick cooking spray if you don't want to lift out the bars after baking.
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