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Pumpkin Cheesecake Bars with Chocolate Cookie Crust

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Creamy, warmly spiced pumpkin cheesecake bars baked over a rich chocolate cookie crust. These easy fall dessert bars are smooth, decadent, and perfect for sharing.

Ingredients

  • 20 creme-filled chocolate sandwich cookies (like Oreos)
  • 2 1/2 tablespoon butter, melted
  • 16 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • hot water, for water bath
  • cooking spray, for pan

Instructions

  1. Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving enough overhang to lift out the cheesecake later. Lightly coat with cooking spray.
  2. Pulse the chocolate sandwich cookies in a food processor until finely ground. Continue pulsing while gradually adding the melted butter until incorporated.
  3. Press the cookie mixture evenly into the prepared pan. Bake for 10 minutes, then set aside and cool for about 10 minutes.
  4. Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Mix in the pumpkin puree. Add the eggs one at a time, beating until smooth after each addition.
  5. Add the vanilla extract, cinnamon, ginger, allspice, salt, and flour. Beat just until combined.
  6. Pour the filling evenly over the prepared crust. Place the pan on a large rimmed baking sheet and transfer to the center rack of the oven. Carefully pour hot water into the baking sheet until it is almost full.
  7. Bake at 350 degrees F for 40 to 45 minutes, or until the edges are set and the center remains slightly jiggly.
  8. Remove from the oven and cool completely on a wire rack. Once cool, cover and refrigerate until firm, at least 3 hours.
  9. Use the parchment or foil overhang to lift the cheesecake from the pan. Cut into 16 bars and serve chilled.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling for the best flavor and texture.
  • Room-temperature cream cheese and eggs help produce a smoother cheesecake filling.
  • A slight jiggle in the center after baking is normal; the cheesecake will firm as it cools and chills.
  • For clean slices, chill thoroughly and wipe the knife clean between cuts.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-cheesecake-bars-with-chocolate-cookie-crust/