Pumpkin Oreo Cheesecake Bars 🎃🖤 Decorated like a pumpkin patch of course! (recipe makes an 8x8 pan) Crust: 24 Oreos, finely crushed ¼ cup (57g) unsalted butter, melted Filling: 16 oz (454g) cream cheese, softened (block-style, not spreadable) ⅔ cup (134g) granulated sugar ¾ cup (185g) canned pumpkin purée ¼ cup (60g) sour cream, room temp 1 tsp vanilla extract 2 tsp pumpkin pie spice ½ tsp cinnamon 1 tbsp all-purpose flour Pinch Salt 2 eggs, room temp 5-6 oreos, chopped Topping: Chocolate ganache (3 tbsp chocolate, 1½ tbsp heavy cream) Crushed oreos Pumpkin candies Green frosting (I just used store-bought) *for the ganache, microwave chocolate and heavy cream together in 10-second intervals, stirring in between until smooth. Let it cool. I used a 2:1 ratio, you can make more if you want but I wanted to let the pumpkin shine. Instructions: Preheat the oven to 325°F. Crush 24 oreos with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake for 8-10 minutes. Let it cool. Beat cream cheese and sugar until smooth. Mix in pumpkin puree, sour cream, vanilla, pumpkin spice, cinnamon, and flour. Add the eggs and mix on low speed or by hand until just combined. Fold in chopped oreos. Spread this filling over the cooled crust. Bake at 325°F for 35-45 minutes until the edges are set and the center has a slight jiggle. Cool for at least 30 minutes at room temp, then chill for 3 hours. Spread ganache over the chilled cheesecake layer. Top with crushed oreos and pumpkin candies. Pipe on the green frosting to make it look like a pumpkin patch. Enjoy! #bakingrecipe #cheesecake #pumpkin #pumpkincheesecake #fallrecipes — @audreybakes TikTok