Oreo cheesecake bars are simple cheesecake treats that take cookies & cream desserts to the next level. Easy to make but enough to feed a crowd, this is a simple, sharable, party-pleaser.
I just landed in Salt Lake City tonight about an hour ago and I am tired.
I’m here for my first ever food blogging conference — did you know that was a thing? Two years ago I had no idea, either.
I’m really looking forward to learning more about food photography and all of the behind-the-scenes tricks and tips to help keep Sugar Spun Run growing and moving smoothly through it’s third year, but right now I’m just tired and hungry and while Salt Lake City looked absolutely beautiful from my short shuttle to the hotel, I’m not ready to venture out in the middle of the night in a new city, by myself, for food.
Needless to say, these Oreo cheesecake bars are looking particularly enticing to my empty stomach.
While I (unfortunately) can’t reach through the screen and grab one of these Oreo cheesecake bars, I’m still eager to share the recipe with you today.
This is a recipe that my family has been making for a long time, adapted slightly over time from one that my Mom found long ago in an old issue of a Kraft food magazine (or maybe it was on the inside of a cream cheese container, I honestly can’t remember anymore!).
Every time my mom (or I) made these Oreo cheesecake bars, they were a hit — they’re a smooth, creamy cheesecake layered over a crunchy Oreo crust and peppered with chocolate cookie pieces, so it’s no surprise that they always went over well, and that people always wanted the recipe.
They were also popular on our end because they were so easy to make and, since they can be made in a 13×9 pan, they make enough to feed a whole party — you don’t have to worry about doubling the ingredients or making multiple desserts (though we definitely did that, anyway).
Cheesecake doesn’t get much easier than this — there’s no water bath to worry about and no pressure, it’s just a matter of stirring your ingredients together and layering them over your cookie crust into a pan.
Sweet, simple, and to the point.
Oreo Cheesecake Bars
- 40 Oreo cookies divided
- 4 Tablespoons butter melted 55g
- ¼ teaspoon salt
- 32 oz cream cheese softened 910g
- 1 cup sugar 200g
- 3/4 cup sour cream 180g
- 4 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 325F (160C). Line a 13x9 baking pan with foil and set aside.
- To make the crust, place 25 of your Oreo cookies in a food processor and pulverize until they are fine crumbs. Add butter and salt and pulverize again, until completely combined.
- Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
- Break your remaining 15 Oreo cookies into pieces -- do not completely pulverize them but break them into fragments (to do this, I place the cookies in a large Ziploc bag and whack them a few times with a rolling pin). Set aside.
- To make your cheesecake: In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition)
- Stir in vanilla extract and then use a spatula to stir in cookie pieces.
- Spread cheesecake batter evenly over prepared cookie crust.
- Bake on 325F (160C) for 40 minutes, or until center is set (center should bounce back if lightly touched).
- Allow to cool to room temperature, and then place in refrigerator for at least 6 hours before cutting and serving.
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