Frozen Oreo Pumpkin Cheesecake Bars
A frozen treat combining three of our favorites: Oreo, pumpkin and cheesecake.
Ingredients
Bottom Layer:
- 20 Oreo cookies (for the bottom layer)
- 10 Oreo cookies broken in pieces, for the middle layer
- 5 tablespoons butter melted
Middle Layer:
- 1 8oz. block cream cheese room temperature
- 1 cup powdered sugar
- 2 1/2 teaspoon vanilla
- 1 16oz. container frozen whipped topping thawed
- 1/2 can pumpkin puree
Top Layer:
- 1/2 package semi-sweet chocolate chips about 6oz.
- 8oz. heavy whipping cream
Instructions
For the Bottom Layer:
-
Line a 9x9 or 8x8 inch square pan with tin foil.
-
With a food processor, pulse the 25 Oreo cookies into cookie crumbs.
-
Add in the melted butter, and pulse in the food processor a few more times to combine.
-
Pour the cookie crumb mixture into the lined pan, and press down firmly to the bottom of the pan. Set aside.
For the Middle Layer:
-
With a mixer (either hand mixer or stand mixer), cream together the cream cheese and powdered sugar. Mix until creamy and slightly fluffy.
-
Add in the vanilla and mix a little more.
-
Mix in the pumpkin puree.
-
Gradually add in the thawed whipped topping. Fold in the broken Oreo cookie pieces, and mix together. Spread the mixture evenly over the top of the cookie crust, making sure to spread firmly and evenly into corners of the pan. Move to the fridge until the chocolate ganache glaze is ready.
For the Top Layer:
-
To make the ganache glaze, add the chocolate chips into a glass bowl.
-
In a small saucepan, bring the cream to a low simmer, and remove from heat. Pour the hot cream over the chocolate chips, and continue to mix together with a rubber scraper until all the chocolate chips have melted and the mixture is smooth. Let the chocolate cool slightly. Pour the cooled chocolate mixture over the top of the cream cheese pumpkin layer, and spread evenly. Keep in the freezer until set and firm: 4 hours or overnight.
-
Cut into bars, serve and enjoy!