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pumpkin cheese cake baars is ready to serve

Halloween Pumpkin Cheesecake Bars Recipe

Easy cheesecake bars with a chocolate cookie crust and a pumpkin spiced up cheesecake filling are the perfect treat for any fall occasion.
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Course: Dessert, Helloween
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Author: Anne Carter
Servings: 16

Equipment

  • Baking parchment
  • Cooking spray
  • Food Processor
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Large rimmed baking sheet
  • Cooling Rack
  • Sharp knife for slicing

Ingredients

Crust:

  • 20 creme-filled chocolate sandwich cookies like Oreos
  • 2 1/2 tablespoon butter melted

Filling:

  • 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

Instructions

  • Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment or foil, leaving an overhang. Lightly spray with cooking spray.
  • For the crust, pulse cookies in a food processor until finely ground. Gradually add melted butter and pulse until combined.
    Pressing chocolate crust mixture into baking pan for pumpkin cheesecake bars
  • Press the crust mixture evenly into the lined pan and bake for 10 minutes. Set aside to cool for 10 minutes.
    reparing chocolate cookie crust for pumpkin cheesecake bars
  • In a mixing bowl, beat together cream cheese and sugar until smooth. Add pumpkin puree, then eggs one at a time, mixing well after each addition.
    Cream cheese and sugar mixture for pumpkin cheesecake bars filling
  • Mix in vanilla, cinnamon, ginger, allspice, salt, and flour, beating until just combined.
    Adding pumpkin and eggs to cheesecake mixture for pumpkin cheesecake bars
  • Pour the filling over the cooled crust, smoothing it evenly.
    Pouring pumpkin cheesecake filling onto the baked crust
  • Place the pan on a large, rimmed baking sheet. Carefully add hot water to the baking sheet until nearly full, creating a water bath.
  • Bake for 40-45 minutes, until edges are set but the center is slightly jiggly. Cool completely, then chill for at least 3 hours before lifting out and slicing.