Smooth and creamy pumpkin cheesecake filling is poured over a Golden Oreo crust – these Pumpkin Cheesecake Bars are an easy way to get your pumpkin cheesecake fix!
Well, it is time. I tried to wait, but I just couldn’t. It is futile to try to resist it. And what is “it” you ask? PUMPKIN!!! I’m actually kind of mad at myself…I try not to bake with pumpkin until it is fall, and just because the calendar says September and school has started does not mean it is fall yet – there are still 12 more days of summer left!! And with the temperatures in NYC right now, it feels like early August! But I just couldn’t help myself. Pumpkin has overtaken the blogging world, and after looking at pumpkin recipe after pumpkin recipe, I just HAD to make something for myself. After all, pumpkin is one of my absolute favorite things to bake with – I devoted a whole week to pumpkin deliciousness last year! So, for my first recipe of the season I bring you Pumpkin Cheesecake Bars with a Golden Oreo Crust – a pretty great way to kick off pumpkin season!
I know that I’m supposed to be celebrating all things pumpkin, but I must say, the crust steals the show in these delicious pumpkin cheesecake bars. This is my first time working with Golden Oreos, and I think I’m in love (and no, this is not sponsored!). The flavor of this crust blows graham cracker crusts out of the water. The crust is formed from golden oreo crumbs and some melted butter pressed into the bottom of a pan and then prebaked for about 10 minutes – it gets all browned and nutty tasting and is the absolute perfect complement to the pumpkin cheesecake filling. I seriously want to make as many recipes as possible with a golden oreo crust – I’m obsessed.
I love making cheesecake bars because they are really easy to make! The filling comes together in no time! In addition to cream cheese and pumpkin, I added some Greek yogurt – I used yogurt in these peanut butter cheesecake bars, and it created such a great light texture.
One tip in making the filling – make sure all ingredients are at room temperature. Otherwise the mixture will not come together nicely and the cream cheese could get lumpy. This is VERY important. But once everything is at room temp, the rest of the filling is a cinch! Just mix together, pour over the crust, and pop in the oven. So easy – much easier than making an actual pumpkin cheesecake! Pumpkin cheesecake bars might be my new favorite fall treat.
Some more pumpkin favorites!
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