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Oreo’s. The chocolate sandwich cookie that I find absolutely irresistible. I am a fan of cookies and creme everything especially in the form of ice cream and milkshakes.
The big question is: regular or double-stuffed?
Double-stuffed all the way. Whenever I have regular Oreo’s, I’m constantly wondering where the filling went because I’m so used to the double-stuffed, haha
If you love cheesecake and Oreo’s and the whole cookies and creme flavor then you will love these Oreo cheesecake bars! It’s full of Oreo goodness. Oreo crust on the bottom and crumbled up Oreo’s throughout the entire cheesecake! You won’t be able to resist this. It’s a little too dangerous to keep in the house!
Oreo Cheesecake Bars
Ingredients
For the crust:
- 23 Oreo cookies, the whole cookie – icing and all!
- 2 tablespoons (28 g) unsalted butter, melted
For the cheesecake:
- 12 ounce (340 g) cream cheese, room temperature
- 6 tablespoons (72 g) sugar
- 6 tablespoons (72 g) sour cream, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg plus 1 egg yolk
- 12 Oreo cookies, roughly chopped (the whole cookie – icing and all!)
Instructions
- Preheat the oven to 325 °F (163 °C) 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.23 Oreo cookies, 2 tablespoons (28 g) unsalted butter
- 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.12 ounce (340 g) cream cheese, 6 tablespoons (72 g) sugar
- Blend in the sour cream, vanilla, and salt. Then beat in the egg and egg yolk until well-incorporated.6 tablespoons (72 g) sour cream, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1 large egg plus 1 egg yolk
- Gently stir in the chopped Oreos.12 Oreo cookies
- 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!
I don’t know what’s more amazing–your recipe idea or your photographs! Delish!!
Seriously Julie?! These look incredible! Please make these for me please :)
“This is a tower of guilt” Made me LOL. These look incredible, Oreos are like crack.
Girl don’t even show me these!!! They look Ah,mazing!
: ))
Jen
Yum….these bars look amazing, and definitely need to make their way into my kitchen asap!
WOW is all I can say! This truly looks absolutely decadent! I’ve been browsing through some of your recipes and my oh my, you really have a knack for creating and photographing some delicious looking treats!
Gorgeous bars! You can never go wrong with a bag of Oreo’s!!
Just sent a frantic “BRING HOME OREOS” text to the boy – these need to happen!
Haha, that’s awesome. I hope you make these! They’re so good :)
Wow these cheesecake bars look irresistible! Loving your new blog look!
wow – these look incredible. Wonderful photos you have here.