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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!
Hey Julie,
Just popped this heavenly desert in the oven and while I was making them I was like “hmmm 23+12 Oreos…that’s weird.” Girl, I totally understand now! Gotta have that Oreo for quality control measures while you’re bakin!
Haha! I hope you enjoyed it, Makani :)
Hi! can I ask if a water bath if required because my cheesecake bars turned out to be a little charred and doesnt look like yours.
Thanks in advance!
xoxo
Hi Velene, no, these don’t require a water bath. Maybe your oven temperature is hotter than average? Or perhaps your oven racks were up too high? That’s the only thing I can think of!
Hiya, these look amazing! Just wondering if the oven temperature is in fahrenheit or celcius??
Fahrenheit
I have been meaning to leave an updated comment…these freeze just fine! I wrapped individual bars in plastic wrap and then foil. Defrost 1 bar whenever I have a craving – tastes just as great as when I first prepared them.
The bars look really gooooood! Can’t wait to try..! Just wondering, did you remove any of the cream in the sandwiches at all?
I made these this weekend! But I didnt have time to make the cheesecake from scratch, so I used a Sugar-free, Fat-free Cheesecake Pudding mix! They tasted really good and no one had any idea!! Plus they might have had a few less calories :) I posted it on my blog and linked back to yours!
Awesome! Thanks for the link-back :) glad you enjoyed them!
1st time visiting your blog (nosh on it) and have been going through your top 12 and this really caught my eye. Looks so good. I am a newbie with cheesecakes and I love the convenience of freezing them (for portion control mostly – only 2 of us) – have you ever tried freezing this type? I generally just do a plain New York style and make a fresh topping when I serve. Have never tried to freeze a flavored type.
Hi Ellen, glad you found my blog. Welcome :) I’m pretty sure it’ll freeze fine just like regular cheesecake.
Thank you! Can’t wait to make them!
This recipe looks absolutely fantastic! One question though – by ’23 oreo cookies’, do you mean 23 sandwiches or 23 individual cookies (after splitting them in half) :) Thanks.
23 sandwiches :)
Would these work in a round springfoam pan for a traditional cheesecake shape? Would any of the baking instructions need to be altered? Thanks!
Yes, I believe they would, although I’ve never tried it. The steps would be the same, but you’d just be putting it in a springform pan, so I can’t imagine it going wrong. Just a different shape.
Although, I’m not sure how long it’d take to bake compared to the 8×8 pan. I would just keep an eye on it.