Side Pannel
Oreo Cheesecake Bars
Oreo Cheesecake Bars
- Recipe Submitted by maryjosh on 08/24/2018
Ingredients List
- For the Crust
- 23 Oreo cookies
- 2 tablespoons butter, melted
- For the Cheesecake
- 12 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 6 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 12 Oreo cookies, coarsely chopped
Directions
Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
Make the Crust: Pulse the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over the top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Spread the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes then set aside. You can leave the oven on.
Make the Cheesecake: Beat the cream cheese on medium-high speed for about 2 minutes, until smooth. Gradually add the sugar and beat until incorporated.
Add the eggs one at a time, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.
Fold in the chopped Oreos with a spatula, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
To serve, lift the cheesecake out of the pan using the parchment or foil handles. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it with a warm wet washcloth between each cut. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Make the Crust: Pulse the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over the top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Spread the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes then set aside. You can leave the oven on.
Make the Cheesecake: Beat the cream cheese on medium-high speed for about 2 minutes, until smooth. Gradually add the sugar and beat until incorporated.
Add the eggs one at a time, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.
Fold in the chopped Oreos with a spatula, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
To serve, lift the cheesecake out of the pan using the parchment or foil handles. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it with a warm wet washcloth between each cut. Store leftovers in an airtight container in the refrigerator for up to 1 week.
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