PUMPKIN OREO CHEESECAKE BARS & PUMPKIN CHEESECAKE

PUMPKIN OREO CHEESECAKE OR BARS

YIELD: 

MAKES A 9-INCH PAN OF BARS

THIS WAS SUPER YUMMY!  I DID IT IN A 8" SPRINGFOAM.  THE THICKNESS WAS PERFECT!  COOKED THE CRUST A LITTLE LONG - WAS HARD IN SPOTS.  NEXT TIME PUT ON A COOKIE SHEET - MADE A MESS IN THE OVEN.  ABAGAIL LOVED THIS! MAKE DAY BEFORE.

UPDATE: Made for Thanksgiving 2016.  made with cinnamon bun oreos...yum!  It really complimented the flavor.  also spent the extra $ and bought libby canned pumpkin.  think it really made a difference.  again parts of the crusts turned hard.  cook less next time??

You can sub 1 1/2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves in the recipe. I haven't tried this recipe with low fat cream cheese or light sour cream.

A 9-inch springform pan would also work here; the layers might be a bit thinner. As I noted below in the instructions, make sure your 9-inch baking pan has sides nearly 2-inches tall. The pan will be very full. If I were wanting to make this in a 9X13-inch pan, I wouldn't double the recipe (I think it would be too thick), instead, I would 1 1/2 the ingredients (I haven't tried this yet myself, just thinking out loud about the best way to go about it).

Keep in mind these bars need to chill for at least 8 hours (they make a perfect make-ahead dessert!).

INGREDIENTS

Oreo Crust:
• 1 package (about 14 ounces) Oreo cookies (or similar chocolate sandwich-type cookie, 36 cookies total)
• 5 tablespoons butter, melted
Pumpking Filling:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (7.5 ounces) granulated sugar
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling) - Libby works best!
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
Topping:
• 1 1/2 cups sour cream (not low fat)
• 1/2 cup (2 ounces) powdered sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with at least 1 3/4-inch or higher sides (preferably aluminum but glass will work, too) with two strips of foil that overhang on all four sides (to easily lift out the squares after baking/cooled). You can omit the foil step and lightly grease the pan with nonstick cooking spray if you don't want to lift out the bars after baking.
2. For the crust, pulse 26 of the Oreo cookies (reserve the others for topping) in a blender or food processor until they are fine crumbs. Add the butter and pulse until the crumbs are wet and sandy in texture. Press the mixture firmly and evenly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. (try 5 minutes)
4. For the filling by beating the cream cheese and sugar with an electric mixer (handheld or stand) until light and fluffy. Add the pumpkin, eggs, flour, vanilla, salt, cinnamon, ginger, nutmeg and cloves and mix until smooth. Pour the filling onto the crust and spread evenly.
5. Bake for 50-60 minutes until the sides are set but the center (about a 4-inch radius in the middle) still jiggles slightly.
6. Remove the bars from the oven but leave it on.
7. Whisk together the sour cream and powdered sugar for the topping and spoon it in dollops across the top of the bars (if you pour it all into the middle, it will be hard to spread). Quickly spread it evenly across the top. Bake the bars for another 10-15 minutes until the edges of the sour cream topping are set.
8. Let the bars cool on a rack for an hour or so. Cover loosely with foil or plastic wrap and refrigerate for at least 8 hours. Chop the rest of the Oreos and sprinkle them on top before serving.

http://www.melskitchencafe.com/pumpkin-oreo-cheesecake-bars/

PUMPKIN CHEESECAKE

This was incredibly easy to make.  Used fresh pumpkin cooked & pureed (got pumpkins at Trader Joe's).  I thought it was okay.  Scott said it was better the next day and blog worthy.  Used Dulce de Leche from Our Best Bites Cookbook.  Needs a lot of cooling time/fridge time.  Make early in day if having at night.  

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

package (8 oz) cream cheese, cut into 16 pieces, softened

1/4

teaspoon vanilla

3

eggs

3/4

cup sugar

1/2

cup Original Bisquick® mix

1 1/2

teaspoons pumpkin pie spice

1

cup caramel topping, if desired

Pecan halves, if desired

top with whipped cream, pecans and a drizzle of caramel sauce.

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.