Chocolate Pumpkin Cheesecake Bars Recipe
This recipe is really easy to make and what’s even better, you can make it ahead of time and freeze it. For a short cut, you can buy a ready-made store bought oreo cookie pie crust or oreo baking crumbs (if you don't want the extra cookie temptation around so you can save yourself for the chocolate pumpkin cheesecake bars)! 😋You can made this gluten free by using GF oreos and a GF flour. We like to use, oat, almond, or hazelnut flour substitutes for added rich flavor and nutrients, including protein.
Servings 12
Ingredients
Oreo Pie Crust from Scratch:
- 35 Oreos or 3 cups oreo crumbs
- 4 tbsp unsalted butter
Filling:
- 16 oz cream cheese (softened)
- 1 cup sugar see substitution ideas
- 1 cup canned pumpkin puree or roasted, mashed winter squash
- 3 large eggs
- 3 tbsp flour - use your favorite
- 1 tsp pumpkin pie spice
- 1/2 teaspoon salt
Chocolate
- 4 ounces semi-sweet chocolate melted gently in sauce pan or double boiler.
Instructions
Directions:
- SET cream cheese out to soften.
- PREHEAT oven to 350°F.
- LINE an 8″ baking pan with foil or parchment paper, leaving an overhang on all sides.
- MIX pie crust and sugar, add butter and blend until moistened.
- SPREAD pie crust mixture in bottom of pan and pressing with back of spoon or heel of hand to firm and even.
- BAKE crust 12-15 minutes, set aside to cool.
- BLEND softened cream cheese until smooth. Add all filling ingredients except chocolate and mix thoroughly.
- MELT chocolate and stir into 1 cup filling mixture.
- POUR remaining filling into prepared pan.
- SWIRL chocolate mixture by drizzling chocolate sauce over cream chees batter then "drawing" squigglies through batter using a butter knife, chopstick or thin spatulata..
- BAKE 40-50 minutes. Test for firmness by pressing gently on top. If soft and not set cook for another 5-10 minutes or until firm but not brown.
- COOL and CHILL for at least 2 hours.
- CUT into bars with wet knife.