baking

OREO CHEESECAKE BARS = TO DIE FOR

oreo cheesecake bars

A long, long time ago, I promised a certain someone that if they did me a favor that they could choose my next baking adventure.

Well he came through on that favor and dropped a hint that he was a big fan of Oreo cheesecake. Challenge accepted.

It took me way too long to hold up my end of the bargain, but I finally, FINALLY, made it happen. I whipped up these oreo cheesecake bars earlier this week and I have to admit, they are freaking fantastic. Like way too good. I wanted to eat them all, but I had already promised them to someone else. NEVER AGAIN! (kidding)

If you catch yourself drooling over this photo, don’t worry, these are super simple to make.

Shout out to Table for Two for bringing this into our lives.

Ingredients

For the crust:

23 Oreo cookies

2 tbsp. unsalted butter, melted

For the cheesecake:

12 oz. cream cheese, room temperature

6 tbsp. sugar

6 tbsp. sour cream, room temperature

½ tsp. vanilla extract

¼ tsp. salt

1 large egg plus 1 egg yolk

12 Oreo cookies, roughly chopped

Directions

1. Preheat your oven to 325 degrees and line an 8×8 inch baking dish with parchment paper. Let the sides of the parchment paper hang over the edge of the baking dish; you’ll use this to help you remove it from the dish.

2. To make the crust, pulse the Oreos in a food processor until they are finely ground. Add in the melted butter and continue pulsing until the cookies are moist.

3. Press the ground Oreos into an even layer over the bottom of your baking dish. Bake the crust for 10 minutes and then set aside. Don’t turn the oven off!

4. In the bowl of your stand mixer, beat the cream cheese on medium high until light and smooth. Mix in the sugar until well-combined.

5. Blend in the sour cream, vanilla and salt. Then, add egg and egg yolk until well-incorporated.

6. Stir in the chopped Oreos with a spatula.

7. Pour cheesecake batter over the crust and smooth out the top with the spatula. Bake for 40 minutes or until cheesecake is set around the edges but a little wobbly in the center.

8. Let cheesecake cool to room temperature (about 1 hour), then cover it and refrigerate until well chilled. If you want to be on the safe side, let it chill overnight, but a few hours should do it.

9. To cut the bars, lift the overhanging parchment paper from the pan and place it on a cutting board. Peel the paper away and slice into bars. Make sure you use a clean knife blade for each cut so you don’t mess up the cheesecake.

10. Devour. Keep refrigerated until you’re ready to serve them. The creator of this recipe recommends keeping it in an airtight container for up to one week.

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