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Here is a confession for all today. See I don’t really like traditional pumpkin pie.
But I happen to love Pumpkin Spice though so go figure. Still, I really want to enjoy pumpkin pie, especially in the fall and at Thanksgiving time.
No matter how much, I have tried over the years I just bring myself to eat pumpkin pie.Do you not love pumpkin pie? Then, get a recipe that even those who aren't fans of pumpkin pie will enjoy here.
However, I happen to love cheesecake. I grew up within dring distance of the world famous Junior’s Cheesecake. During the holiday time, I made my dad drive us there to get cheesecake. Because yes, that is apparently how I roll during the holidays!
Nowadays, I don’t live close enough to get Junior’s Cheesecakes for the holiday anymore. But I still love cheesecake. Plus, I also need my pumpkin spice fill. So, I have had to get creative.
Enter Pumpkin Pie Cheesecake Bars. See cheesecake in smaller bit sizes with bars. Pumpkin puree is used here for the pumpkin spice lover in me. But isn’t the only flavor. I also use Oreos Cookies for the crust for a chocolate and sweeter spin on this one. Because who doesn’t love chocolate or Oreos?!
These pumpkin pie cheesecake bars have quite a few steps involved in preparing. But I promise they are totally worth it. They are seriously a Thanksgiving dessert favorite here and worthy of the extra time to make. Therefore, you are going to want to pin this recipe for your Thanksgiving dessert table now.
So how about it? Do you want to learn how to make Pumpkin Pie Cheesecake Bars for your Thanksgiving this year?
Scroll down now to get the recipe now.
Pumpkin Pie Cheesecake Bars with Chocolate Cookie Crust Recipe
- 25 Chocolate creme filled cookies (like Oreos)
- 5 tbsp. Melted butter
- 16 oz. Cream cheese
- 1 c. Granulated sugar
- Dash of salt
- 1 tbsp. Flour
- 1 tsp. Vanilla
- 2 Beaten eggs
- ½ c. Pumpkin puree
- ¼ tsp. Nutmeg
- 1 tsp. Cinnamon
- Wax or parchment paper
- Preheat your oven to 350 degrees, and line a 9x9 baking dish with wax or parchment paper.
- Use a food processor or blender to turn 25 chocolate creme filled sandwich cookies like Oreos into crumbs. If you do not have a blender or food processor, you can place the cookies in a bag and use a rolling pin or other heavy object to break them into fine crumbs.
- Pour 5 tablespoons of melted butter into the cookie crumbs in a mixing bowl, and stir them until well combined.
- Place the cookie crumb mixture into the bottom of a lined 9x9 baking dish, and press it into a single even layer. Compact the cookie crumb mixture down to form a crust at the bottom of the baking dish.
- Bake the crust for 5 minutes in the oven. Remove, and set it aside to cool.
- Reduce the oven to 325 degrees.
- In a mixing bowl, combine the cream cheese and sugar. Beat until the mixture is fluffy.
- Add in the salt, flour and vanilla. Mix until just combined.
- Pour in 2 beaten eggs, and blend on high until the batter is well incorporated and silky smooth.
- In a separate mixing bowl, blend together ½ cup of pumpkin puree, the nutmeg and the cinnamon.
- Add in ¾ of a cup of the cream cheese mixture to the bowl, and stir to combine.
- Place 1 ½ cups of the plain cream cheese mixture along the bottom of your 9x9 baking dish, on top of the cookie crust. Smooth it out into a thin even layer.
- Take a ¼ c. measuring cup and alternate placing piles of the plain cream cheese mixture next to the pumpkin mixture, so that it forms alternating squares like those on a chess board.
- Bake the cheesecake for 40-45 minutes.
- Remove the cheesecake from the oven, let cool for 30 minutes, and then place it in the fridge for a minimum of 4 hours.
- Slice the cheesecake into squares, and serve chilled.
Amount Per Serving: Calories: 469 Total Fat: 30.9g Saturated Fat: 16.5g Cholesterol: 109mg Sodium: 359mg Carbohydrates: 45.6g Fiber: 1.4g Sugar: 34.2g Protein: 6.8g
Do you like pumpkin pie for Thanksgiving?
Now, let me know in the comments.