It’s official.  I love oreo crusts.  Now these look a little “fluffier” than they should.  These bars are supposed to include one + a partial additional package of cream cheese.  I knew that – saw it and it was noted.  What did I do?  Add two entire packages.  I’m blaming this one on my husband.  I was chatting with him while baking (he’s very cute), and he therefore distracted me.  This does make a large amount of crust, so if you want a slightly thinner version (I mentioned I like crust right?) you could reduce the amount of cookies and butter slightly.

We didn’t end up going where I was originally taking these bars so I ate almost all of them myself.  It was a horribly delicious idea.

Oreo Cheesecake Bars

Crust:

  • 23 Oreo cookies
  • 2 Tbsp. unsalted butter, melted

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

Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking dish with foil.

For the crust, pulse the Oreos in the bowl of a food processor until finely ground.  Add in the melted butter and pulse again until the crumbs are moistened.  Press the crumbs into an even layer over the bottom of the 8×8 pan, and bake 10 minutes.  Set aside to cool (but leave the oven on).

For the filling, beat the cream cheese on medium-high in your mixer (paddle attachment) until light and smooth, about 2 minutes.  Mix in the sugar until well combined.  Then mix in the sour cream, vanilla and salt.  Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.  Stir in the chopped Oreos with a rubber spatula.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.  Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.  Transfer the pan to a wire rack and let cool about 1 hour to room temperature.  Cover the pan and refrigerate until well chilled, about 3 hours.

To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on a cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.

Adapted from Recipe Girl, originally from You Made That Dessert? by Beth Lipton; Found at Annie’s Eats

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