Pumpkin Cheesecake Sugar Cookie Bars
User Reviews
5
Pumpkin Cheesecake Sugar Cookie Bars
Description
Pumpkin Cheesecake Sugar Cookie Bars feature a crust made from crushed Golden Oreos mixed with melted unsalted butter, pressed firmly into a baking pan. The creamy cheesecake filling includes softened cream cheese beaten with sugar, an egg, vanilla, pumpkin pie spice, and pumpkin puree to create a smooth pumpkin-flavored layer. Over the filling, crumbled or sliced refrigerated sugar cookie dough is arranged and sprinkled with cinnamon chips before baking.
The combination of crunchy Oreo crumbs and the soft, slightly spiced cheesecake offers a textural contrast, enhanced by melted cinnamon chips scattered on top. Baking the bars until set results in a rich, autumn-inspired dessert suitable for slicing and serving at room temperature or chilled.
These bars can be lifted from the pan using parchment paper for easy cutting and wrapped to store in the refrigerator for up to five days. Cinnamon chips can be substituted with white or semi-sweet chocolate chips if unavailable. The recipe can also be adjusted to gluten-free by using a gluten-free sugar cookie dough.
Ingredients
- 32 golden Oreo cookies
- 6 Tablespoons butter melted, unsalted
- 12 oz cream cheese softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1/2 cup pumpkin not pumpkin pie filling, puree
- 1/2 cup cinnamon chips
- 16.5 oz sugar cookie dough refrigerated, package
Instructions
- Preheat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper (this helps make it easier to lift the bars from the pan for cutting).
- Crush Golden Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You can also crush them using your blender or food processor; that's what I like to do.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture firmly into the bottom of prepared baking pan.
- In a medium sized bowl, combine the cream cheese and sugar and beat over medium speed with an electric mixer. Add the egg, vanilla, pumpkin pie spice, and pumpkin puree and beat until smooth. Pour over the crust.
- Crumble the sugar cookie dough in small chunks over the top of the cheesecake filling. You can also thinly slice the sugar cookie dough with a sharp knife and place the slices over the filling (my new favorite way.) You will have some dough left over. Evenly sprinkle the cinnamon chips on top.
- Bake in the preheated oven for 30-40 minutes until crust is golden and edges are set. Allow to cool completely before transferring the pan to the refrigerator to chill for at least two hours (this helps the bars to set). Store bars in the refrigerator. Enjoy!
Notes
- Line the baking pan with parchment paper hanging over edges to easily lift and cut bars.
- Store cooled bars covered in the refrigerator for up to five days to maintain freshness.
- Substitute cinnamon chips with white or semi-sweet chocolate chips if cinnamon chips are unavailable.
- Freeze bars tightly wrapped for up to 3 months; thaw overnight in the refrigerator before serving.
- Make gluten-free by using gluten-free sugar cookie dough in place of regular dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18bars
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 145mg | 6% |
| Potassium | 112mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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