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Oreo Cheesecake Bars

That is the very best and best recipe for Oreo Cheesecake Bars! Crunchy, creamy, and loaded with Oreo cookies in each chunk.

This is the best and easiest recipe for Oreo Cheesecake Bars! Crunchy, creamy, and loaded with Oreo cookies in every bite.

Oreo Cheesecake Bars Recipe

 

This is the best and easiest recipe for Oreo Cheesecake Bars! Crunchy, creamy, and loaded with Oreo cookies in every bite.

This is the best and easiest recipe for Oreo Cheesecake Bars! Crunchy, creamy, and loaded with Oreo cookies in every bite.


Ideas and Methods for Recipe Success:

  • Earlier than you start, be sure you frivolously spray your complete baking pan with non-stick spray. When you don’t have – or don’t use – canned sprays, you might grease the pan with butter and even shortening. Greasing your complete pan will guarantee your crust and cheesecake don’t follow the pan. No sticking = good slices.
  • As a result of this recipe begins with the crust, that can be the place we are going to start. To make the crust you will have melted butter and crushed Oreo cookies. Yep – simply two ingredients! You do not want to take away the cream from the middle of the cookies. Merely place them in a blender or meals processor and pulverize them into small crumbs. As soon as they’re crushed, you’ll mix them with the melted butter after which press this combination into your ready pan. And that’s that. You simply made a selfmade cheesecake crust! 
  • When urgent the Oreo crust down into the underside of the pan, you’re going to need to press it down very firmly. A firmly packed crust will bake up good and thick, and most significantly, gained’t crumble an excessive amount of when sliced. I like to recommend beginning to press the crumbs down within the heart of the pan, then working the crust out and just a bit bit up the sides. You need to use the again of a spoon to do that, or wrap your hand in a bit of plastic wrap (also called saran wrap) and do it manually.
  • Room temperature ingredients are essential relating to making a cheesecake! So be certain you carry your cream cheese, eggs, bitter cream, and heavy cream to room temperature earlier than you start making the batter.
  • The batter may be made in a meals processor, excessive powered blender, or add the entire ingredients to a bowl and mix with a hand mixer. I exploit my blender!

This is the best and easiest recipe for Oreo Cheesecake Bars! Crunchy, creamy, and loaded with Oreo cookies in every bite.

 

This is the best and easiest recipe for Oreo Cheesecake Bars! Crunchy, creamy, and loaded with Oreo cookies in every bite.

Ingredients

For the Oreo Cookie Crust:

  • (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
  • 8 tablespoons (4 ounces) unsalted butter, melted

For the Oreo Cheesecake Filling:

  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 cup full-fat sour cream, at room temperature
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoons pure vanilla extract
  • 3 large eggs + 2 egg yolks, at room temperature
  • 2 teaspoons all-purpose flour
  • 1/2 cup heavy cream
  • 16 Oreo cookies, roughly chopped, divided

Instructions

For the Oreo Cookie Crust:

  1. Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
  2. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
  3. Press the mixture into the bottom – and slightly up the sides – of the prepared pan.
  4. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  5. Reduce the oven temperature to 325 degrees (F).

For the Oreo Cheesecake Filling:

  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
  2. Add sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
  3. Stir in the flour, mixing just until combined.
  4. Using a rubber spatula, fold in the cream, mixing just until it’s incorporated in the batter. Finally, fold 3/4 of the chopped Oreo cookies into the batter.
  5. Pour filling on top of prepared crust, and spread evenly. Sprinkle the top with remaining Oreo cookies.
  6. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 35 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
  7. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
  8. When you’re ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.

 

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