Oreo Cheesecake Bars


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Oreos and cheesecake are two great desserts. Combine them together and the combination is amazing. Cheesecake is always delicious, but it is often too rich and too large of a dessert to make for only three people. These bars were a perfect solution. They have that delicious cheesecake flavor, without the guilt factor of a whole slice of cheesecake. Plus, they are easy to share and people love them.

Oreo Cheesecake Bars
yield: 1 8×8 pan


For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted

For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped


Make the Crust:

Preheat the oven to 325˚ F and line an 8×8- inch baking dish with foil. Spray the foil with cooking spray for easy removal. Place the Oreos in the bowl of a food processor and pulse until the cookies are finely ground (if you don’t have a food processor, put them in a bag and roll them with a rolling pin. It worked great for me). Add in the melted butter and pulse until it is moistened. Transfer the mixture to the baking pan, and press the crumbs into an even layer on the bottom of the pan. Bake the crust for 10 minutes and set aside. Prepare the filling and keep the oven temperature where it is at.

Make the Filling:

Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until light and smooth, roughly two minutes. Mix in the sugar until well combined, and then add 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 chopped oreos.

Pour the 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 pan to a wire cooking rack and let sit for about an hour at 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 out of the pan. Place on cutting board and peel away the foil. Slice into the bars and clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.

This recipe can be easily converted to a 9×13 inch pan.

Source Annie’s Eats, originally from Beth Lipton


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