This is a tower of guilt.
A tower of yum.
A tower that I want to take down.
With my teeth.
You guys. Every person who I have given this to try has told me, “I feel guilty eating this.”
As you should, but one bite of this will have you HOOKED.
Imagine shoving 12 Oreo’s in your mouth (is that possible?) and chugging milk at the same time. This is like an Oreo explosion in your mouth. It’s like a cookies and creme milkshake in bar form.
Words have never been truer: IT IS TO DIE FOR.
I honestly can’t sing enough praises for this dessert. It has become one of my all-time favorites and I know it’ll be on the top of your list too. Trust me. If you like the cookies and creme milkshake from Chick-Fil-A or if you’ve ever had a really good cookies and creme ice cream, this is like up there with that but in cheesecake form. The crust gives it a great crunch and bite and there are Oreo cookies scattered throughout the cheesecake. You’ll get that cheesecake bite and then immediately the Oreo taste. Such a great combination.
My job here is done, please go make this IMMEDIATELY.
Oreo Cheesecake Bars
Yield: 12 bars | Prep Time: 20 minutes | Cook Time: 40 minutes, plus 4 hours chill time
For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, room temperature
6 tbsp. sugar
6 tbsp. sour cream, room temperature
1/2 tsp. vanilla extract
1/4 tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped
- Preheat the oven to 325 degrees and line a 8×8 inch baking dish with foil. Let two sides of the foil overhang on the baking dish (so it’s easier to pull out the cheesecake).
- To make the crust, in a food processor, pulse the Oreos until they’re finely ground. Add in the melted butter and pulse until the cookies are moistened.
- Transfer the ground Oreos to the prepared baking pan and press the crumbs in an even layer over the bottom of the pan. Bake crust for 10 minutes then set aside while keeping the oven on.
- In the bowl of a stand mixer, beat the cream cheese on medium high until light and smooth, about 2 minutes. Then mix in the sugar until well-combined.
- Blend in the sour cream, vanilla, and salt. Then beat in the egg and egg yolk until well-incorporated.
- Gently stir in the chopped Oreos.
- Pour cheesecake batter over the prepared crust and smooth out the top with a spatula. Bake for 40 minutes, or until cheesecake is set around the edges but slightly wobbly in the center.
- Let cheesecake cool to room temperature, about 1 hour then cover the pan and refrigerate until well chilled, about 3 hours. I chilled mine overnight.
- To cut the bars, lift the overhanging foil from the pan and place it on a cutting board. Peel away the foil and slice into bars. Clean the knife blade after each slice to keep the edges pretty.
- Keep refrigerated until ready to serve. You may keep in an airtight container in the fridge for up to a week, if it lasts that long!
From Annie’s Eats