I’m so glad to share these bars with you today. I’ve been making them for a few years and I love them. Do you know who loves them more than me? My little cousin who lives nearby. I brought these for her last year and whenever I make anything else, she or my aunt mentions that these really are her favorite. I made these on Saturday morning when I wanted to bake something and eat oatmeal for breakfast. They come together so easily and are rich and satisfying. They pair perfectly with a glass of milk.
For all of you Oreo lovers out there, these bars are fantastic. They are chock full of Oreos-they have an Oreo crust and the creamy cheesecake layer has a healthy amount of Oreos too. They taste like Oreo bars with a creamy filling. The cheesecake is sweet and has a subtle tang that pairs perfectly with the cookie crust.
They’re easy to make. Since they’re cheesecake bars, they don’t have any of the fuss of a regular cheesecake-no wrapping the pan in foil, no water bath. After crumbling the Oreos for the crust, you simply cream the ingredients for the cheesecake layer along with some chopped Oreos.
Since I don’t have a food processor, I used the Nutribullet to grind up the Oreos. The Nutribullet is perfect for processing cookies. I should know. Ever since my grandmother bought it for me a few years ago, probably thinking that I’d use it for healthy ends, such as smoothies or soups, I’ve used it only for crumbling cookies and graham crackers. It does an excellent job and I find it a little less intimidating than a food processor.
OREO CHEESECAKE BARS
from Brown Eyed Baker
yield: 16 bars
prep time: 20 minutes
cook time: 50 minutes
total time: 6 hours
A bar version of the fabulous Oreo Cheesecake, complete with an Oreo crumb crust and a creamy cheesecake loaded with chopped Oreo cookies!
For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted 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
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped
1. Preheat oven to 325 degrees F. Line an 8×8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
2. 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).
3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
4. 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.
5. 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.
6. 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.
7. 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.