These Slutty Pumpkin Cheesecake Bars layer rich brownies, Oreo cookies, and a creamy pumpkin cheesecake filling in one seriously decadent fall dessert. We call them brownie pumpkin cheesecake bars, but whatever name you use, each bite is packed with chocolate and pumpkin spice.
They’re a fun treat for Halloween parties, potlucks, or an at-home dessert night. And yes, they’re as delicious as they sound!
What Are Slutty Pumpkin Bars?
Slutty pumpkin bars are layered dessert bars made with brownie batter, chocolate sandwich cookies, and pumpkin cheesecake. The brownie base gives each bar a rich, fudgy layer, while the pumpkin filling adds a creamy, warmly spiced topping.
The name comes from the over-the-top combination of dessert favorites. These slutty cheesecake brownies bring together brownies, cookies, and cheesecake in one pan.
What Crust Goes with Pumpkin Cheesecake?
These bars use brownie batter for the base instead of a traditional graham cracker crust. A layer of whole Oreos sits on top of the brownies, then pumpkin cheesecake filling goes over the cookies. Chopped Oreos and mini chocolate chips finish the top.
Ingredients
Check the recipe card for measurements and the brownie mix package for its required ingredients. You’ll need:
- Milk chocolate brownie mix, plus the ingredients listed on the box
- Halloween Oreos or regular Oreos
- Cream cheese, softened to room temperature
- Pumpkin puree, not pumpkin pie filling
- White granulated sugar
- Eggs
- Pure vanilla extract
- Pumpkin pie spice
- Kosher salt or sea salt
- Mini chocolate chips
Regular or lite cream cheese both work. If you use salted butter in the brownie mix, leave out any additional salt.
How to Make Slutty Pumpkin Cheesecake Bars
- Heat the oven to 350°F. Line a 9-by-9-inch baking pan with parchment paper. If you don’t have parchment, lightly grease the pan or use lightly greased foil.
- Prepare the brownie mix according to the package directions.
- Spread the brownie batter in the prepared pan. Arrange a single layer of whole Oreos over the top, saving 5 to 7 cookies for the topping.
- In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, vanilla, pumpkin pie spice, and salt. Mix until creamy.
- Add the eggs one at a time, mixing after each addition until incorporated.
- Pour the pumpkin cheesecake mixture over the brownie and Oreo layers.
- Chop the reserved Oreos and scatter them over the cheesecake layer. Sprinkle the mini chocolate chips on top.
- Bake for about 75 minutes. The center should look set, and the edges should begin to pull away from the parchment. If the center still looks loose, return the pan to the oven and check again in 10-minute intervals.
- Let the bars cool to room temperature, then refrigerate them overnight.
- Slice into bars and enjoy!
Tips for Halloween Cheesecake Bars
Use pumpkin puree rather than pumpkin pie filling, which already contains added spices and sweeteners. Let the cream cheese soften before mixing so the filling turns out smooth, and add the eggs one at a time.
For a Halloween look, use Halloween Oreos and add orange sprinkles or candy corn before serving. You can also add a little whipped topping dusted with pumpkin pie spice. These make festive Halloween cheesecake bars without changing the recipe.
If you’d like ghost pumpkin cheesecake bars, decorate the chilled bars with small swirls of whipped topping and add chocolate chips for eyes. Keep the decorations simple so the brownie, cookie, and pumpkin layers still shine.
How to Tell When the Bars Are Done
The center should be set rather than liquid, and the edges should start to pull away from the parchment. Avoid judging the bake by the brownie layer alone, since the pumpkin cheesecake topping needs time to set. If the center still jiggles noticeably, bake for another 10 minutes and check again.
Let the bars cool before refrigerating, then chill them overnight for neater slices. A crack in the cheesecake topping won’t affect the flavor, and the Oreo and chocolate chip topping helps cover small imperfections.
Make-Ahead and Storage Tips
These bars are a great make-ahead dessert for a party. Bake them the day before, let them cool, then cover and refrigerate overnight. Slice just before serving, or arrange the bars on a platter and keep them chilled until dessert time.
Because the recipe contains cream cheese, store leftovers in an airtight container in the refrigerator. They’ll keep for up to five days.
To freeze them, cut the chilled bars and wrap each piece in plastic wrap. Wrap them again in foil, then place them in a freezer-safe bag. They’ll keep for up to one month. Thaw in the refrigerator overnight or on the counter for about two to four hours.
Can I Make These Gluten-Free?
You can make a gluten-free version with a gluten-free brownie mix and certified gluten-free chocolate sandwich cookies. Check the labels on all ingredients, including the baking mix and cookie package.
Can I Make a No-Bake Version?
This recipe needs the oven to bake the brownie layer, so a no-bake version won’t have the same brownie base or texture. For a shortcut before a holiday party, bake the bars a day ahead and chill them overnight. That gives the cheesecake layer time to set and makes the bars easier to slice.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use plain pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and spiced, so it can change the flavor and texture of the cheesecake layer.
Can I use homemade pumpkin puree?
Yes, as long as it’s thick and not watery. If your homemade puree seems loose, drain off excess liquid before adding it to the filling.
Do these bars need to be refrigerated?
Yes. Keep them in the refrigerator because the cheesecake layer contains cream cheese.
Why are they called slutty cheesecake bars?
The name refers to the indulgent layers of brownies, cookies, and cheesecake. This pumpkin version adds a spiced pumpkin filling to the mix.
Can I use a 9-by-13-inch pan?
This recipe is written for a 9-by-9-inch pan. A larger pan will make the layers thinner and change the baking time, so check the center often if you choose to use one.
More Decadent Pumpkin Dessert Recipes
- Over 50 Pumpkin Dessert Recipes
- The Best Chocolate Pumpkin Roll Recipe
- Triple Layered Pumpkin Brownie Recipe
- Pumpkin Donuts Recipe
Slutty Pumpkin Cheesecake Bars
Equipment
- 9 x 9 inch pan
- parchment paper or foil you can also use non-stick cooking spray
- 2 large bowls or mixing bowls
- hand-held mixer or stand mixer
- Spatula
Ingredients
Brownie Ingredients
- 1 box milk chocolate brownie mix
- 3 large eggs
- ¼ cup water
- ½ cup canola oil
- 1 package Halloween Oreos – family size regular Oreos can be used (keep out 5 – 7 Oreos for the topping
Pumpkin Cheesecake ingredients
- 12 ounces cream cheese softened to room temperature
- ⅔ cup pumpkin puree
- ⅔ cup white granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon kosher salt
Topping
- 5 – 7 Oreos chopped
- ½ cup mini chocolate chips
Directions
- Preheat oven to 350 and line a 9×9 baking pan with parchment paper
- In a large mixing bowl, add in the brownie mix and any ingredients the back of the box calls for. Turn the mixer on low and mix all of the ingredients together.
- Pour the prepared batter into the baking dish.
- Then top the brownie batter with a layer of whole Oreos. Reserve 5 to 7 Oreos to use for the topping and then set aside.
- In another large mixing bowl or wash the one you used in the first few steps. Beat together the cream cheese until it's nice and creamy. Then add in the pumpkin puree, white granulated sugar, pure vanilla extract, pumpkin pie spice, and Kosher salt. Beat the ingredients together until they are nice and smooth.
- Next, add in one egg at a time, making sure to thoroughly incorporate each egg into the mixture before adding the next one.
- Then, pour the cheesecake batter over the brownie batter.
- Using a knife, chop up about 5-7 Oreo cookies and sprinkle them on top of the cheesecake batter.
- Then, sprinkle the mini chocolate chips on top.
- Bake the cheesecake bars in the oven for about 75 minutes or until the center is set and the sides start to peel away from the parchment paper. Once you reach 75 minutes, check the brownies and if it hasn't set, place them back into the oven and check at 10-minute increments.
- When they are done, remove them from the oven, and allow them to come to room temperature. Then place them into the fridge to cool overnight.
- The next day, cut into bars and enjoy!
Notes
Sarah
I haven’t made these yet, but wanted to point something out about the recipe. You have the Oreos and mini chocolate chips under the brownie ingredients, however I think you need to either separate or note that some Oreos and the chocolate chips are reserved for later (step 4 and step 10). According to the instructions they are added later and not mixed in with all the other brownie ingredients in step 2. If someone didn’t notice that, they would probably mix all the Oreos and chocolate chips in with the brownie batter. Just a suggestion.
Our Wabi Sabi Staff
Thank you for pointing that out. We have updated the recipe card to reflect that.