Oreo Cheesecake Bars


Yum! Yum! Yum! These were made for a baby shower and seemed to be a big hit. I was a little sweeted out by that time after having made three different desserts, so I had more than enough just eating the trimmings off the edges of the bars (and that was at breakfast time). They were so good!

They came together very easily and popped out of the pan no problem with the parchment paper. The unfortunate thing was that after cutting them all into pretty and equal size bars the parchment was cut to shreds and I had to try to fit them back in the carrying container. It was a bit of a challenge but I persevered and made it happen. Enjoy!

Oreo Cheesecake Bars
Source: Brown-Eyed Baker

23 Oreos
2 tablespoons unsalted butter, melted

12 ounces cream cheese, room temperature
1 cup granulated sugar
3 eggs, room temperature
6 tablespoons sour cream
1 1/2 teaspoons pure vanilla extract
12 Oreo cookies, coarsely chopped

Preheat oven to 325 degrees F. Line an 8×8 inch square pan with foil or parchment paper, allowing it to hang over two of the sides.

Make the crust: Crush the Oreo cookies in a bag. Melt butter in a bowl and mix with the cookie crumbs until 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 40-50 minutes.

Place the pan on a cooling rack and let cool room temperature, about 2 hours, then cover the pan with plastic wrap and place in the regrigerator 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.

Makes 16-24 servings (depends on how big you want the slices)


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