Oreo Cheesecake Bars
User Reviews
4.6
Oreo Cheesecake Bars
Description
These Oreo Cheesecake Bars start with an Oreo cookie crust made by pulsing cookies into fine crumbs and combining them with melted butter, then baking briefly to set the base. The cheesecake filling consists of room temperature cream cheese beaten smooth with sugar, then eggs are beaten in one at a time to maintain a creamy consistency. Sour cream and vanilla add moisture and flavor balance. Chopped Oreos folded into the batter provide cookie chunks and flavor throughout the cheesecake layer. Pouring the batter over the baked crust and baking until edges are set results in bars with a firm outer texture and a luscious, slightly softer center.
The recipe emphasizes careful mixing to maintain smoothness and even baking to achieve the ideal texture. Lining the pan with foil or parchment helps remove the bars easily after baking.
Serve bars chilled or at room temperature for a decadent treat. They offer a pleasing combination of chocolate cookie flavor and dense, creamy cheesecake in portioned slices, suitable for dessert or special occasions.
Ingredients
For the Crust:
- 23 Oreo cookies store-bought or homemade
- 2 tablespoons butter melted, unsalted
For the Cheesecake:
- 12 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 egg at room temperature
- 6 tablespoons sour cream
- 1½ teaspoons vanilla extract
- 12 Oreo cookies store-bought or homemade, coarsely chopped
Instructions
- 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: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).
- Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
- Slowly add the eggs, 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.
- Gently fold in the chopped Oreos, 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. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth batter without lumps.
- Use foil or parchment to line the pan for easy removal and cleaner slicing.
- Bake until edges are set but center still jiggles slightly to prevent overbaking and drying out the bars.
- Nutritional values correspond to one serving of the finished bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 204mg | 9% |
| Potassium | 103mg | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 400IU | 8% |
| Calcium | 36mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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