These cheesecake bars are easy to make. Begin by making the chocolate cookie crust. It’s super simple. Crushed chocolate creme filled cookies and butter and combined then pressed into a baking pan. Bake the crust for about 10 minutes and allow to cool a bit.
Mix together cream cheese, sugar, canned pumpkin puree, eggs, vanilla, along with cinnamon, ginger, allspice, salt, and a bit of flour. Once combined pour over the baked and slightly cooled cookie crust. The secret to making sure that the cheesecake does not crack is to place the baking pan that you are using for your cheesecake bars onto a rimmed baking sheet, then fill partway with hot water.
- 1 1/2 c. finely crushed Oreos
- 5 tbsp. melted butter
- 1 tbsp. granulated sugar
- Pinch kosher salt
- 2 (8-oz.) blocks cream cheese, softened
- 1 c. pumpkin puree
- 1/2 c. granulated sugar
- 1/4 c. brown sugar, packed
- 1 large egg
- 2 large egg yolks
- 1 tsp. pure vanilla extract
- 1 tsp. pumpkin pie spice
- 1/2 tsp. kosher salt
- 2 tbsp. superfine (or granulated) sugar
- Preheat oven to 325°. Grease an 8″-x-8″ pan with cooking spray. Make crust: In a medium bowl, combine crushed
- Oreos with melted butter, sugar, and salt. Press in an even layer into the bottom of prepared pan.
- Make filling: In a large bowl using a hand mixer, beat cream cheese, pumpkin puree, and sugar together until no lumps remain.
- Add egg and egg yolks, then stir in vanilla. Add pumpkin spice and salt and beat until just combined. Pour mixture over crust.
- Place baking pan in a large roasting pan and pour in enough boiling water to come halfway up your baking pan.
- Bake until only slightly jiggly, about 50 minutes. Turn off the oven and prop the oven door open slightly. Let cool in oven 1 hour.
- Remove pan from water and refrigerate until firm, 2 hours, or up to overnight.
- When ready to serve, slice into bars. Sprinkle with an even layer of sugar and carefully use a kitchen torch sugar until lightly golden and caramelized.