These did not last long.
I held my siblings off for hours so that these squares could cool and I could get my photos… and let me tell you it was not easy. They hovered and circled like a flock of hungry vultures. Once I took these photos and gave them the OK… Bam, these cheesecake squares were gone.
Just like that. The Whole. Entire. Pan. Devoured. Within 20 minutes.
It was so good that even my picky “desserts aren’t really my thing” boyfriend described these cheesecake squares as “freaking good” and complained that I hadn’t given him more.
“Freaking good?” For something that doesn’t contain bacon!? That is the compliment of all compliments.
They’re cheesecake, but with more of an Oreo taste and texture. The Marshmallow fluff is essential to the texture; soft, creamy, delicious. Packed with Oreos atop an Oreo crust, it’s Oreo heaven. It’s like a combination of cheesecake, cookies and cream ice cream, and a triple-quadruple-stuffed Oreo cookie.
*sigh* I miss them already. Guess it’s time for another batch.
- 3 packages cream cheese 21 oz
- 7 oz marshmallow fluff
- 3/4 cups granulated sugar
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 20 Oreos broken into small pieces
- 4 Tbsp melted butter
- 25 Oreos
- Preheat oven to 350F
- Prepare 13x9 baking pan by lining with nonstick foil.
- In food processor, process melted butter and 25 Oreos until finely crushed.
- Spread onto the bottom of your prepared pan, pressing down with the back of a spoon until you have an even layer. Set aside.
- In an electric mixer, cream together cream cheese and sour cream.
- Add marshmallow fluff and sugar, beat until combined.
- Add eggs, one at a time, and vanilla.
- Stir in broken Oreo pieces.
- Pour over Oreo crust layer in prepared pan (be gentle, some of the crust will want to come up with the cheesecake layer if you are not careful)
- Bake on 350F oven for 35-40 minutes, or until edges begin to turn golden and center is set.
- Allow pan to cool and then refrigerate 4 hours before enjoying.