This post is supposed to be about pumpkin cinnamon rolls. I stocked up on all the necessary ingredients this weekend, but every time I thought about dealing with yeast, my zeal for cinnamon rolls dissipated.
Besides, I have a jar of Oreos getting staler by the second. (Without fail, my guests ask for an Oreo, and I have to warn them about the compromised quality, thanks to my non-air-tight cookie jar. That's what I get for buying a $4 jar.)
I wasn't sure how Oreos would taste with pumpkin, especially Birthday Cake Oreos, which have been lingering around my house for months. But I plunged ahead. (Don't be alarmed by the colored dots in the photos. Those are from the Birthday Cake creme filling.)
I found the recipe on Something Swanky, but modified it slightly. The recipe calls for Oreos crumbled on top, which I did, but with an extra flair: I tossed the cookie pieces in butter, then covered them in yellow cake mix, creating a crumb-like topping. I ditched the chocolate chips on top, since that might be TOO sweet (if that's even possible).
My first tester was a sugar fanatic like me, so she, of course, wanted a second serving. But the true test was my husband, who had just eaten a steak (which to him is the definition of culinary heaven). He gave me a fist pump, which in Frank language means a job well done (and also means I'm apparently married to a teenage boy).
Oreo Pumpkin Cheesecake Bars
What you need
20 Oreo cookies + 5 for topping
2.5 Tbsp butter + 2.5 Tbsp for topping
1/3 cup yellow cake mix
2 (8-oz) packages cream cheese (I used lower-calorie neufchatel)
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
1 tsp vanilla
3 Tbsp flour
1 tsp pumpkin pie spice (I just used cinnamon)
1/4 tsp salt
Put it all together
- Preheat the oven to 350°F. Line an 8" square baking dish with foil, then lightly coat it with cooking spray.
- Crush the 20 Oreos for the crust in a food processor (I hand-crushed them for a chunkier crust), then toss with 2.5 Tbsp melted butter. Press into the prepared pan, and bake for 10 minutes.
- To make the filling, beat the cream cheese (at room temperature) with the sugar. Once smooth, add the pumpkin puree, followed by the eggs one at a time. Finally, incorporate the flour, spice, and salt. Pour the mixture over the crust.
- Crumble the remaining 5 Oreos, toss them in 2.5 Tbsp melted butter, then coat them in the cake mix. Sprinkle evenly on top of the pumpkin mixture.
- Bake for 40 to 45 minutes. Cool completely, then cover and place in the refrigerator for at least 3 hours before serving.