We hope everyone had a joyous holiday weekend. We have family in town this week. We love having guests and extra mouths to feed.
Last week I hosted a dessert party for a group of teenage girls in our neighborhood. I made Oreo Cheesecake bars and the girls loved them. The recipe is from, Beth Lipton’s, cookbook, “You Made That Dessert?” I highly recommend this recipe and the book:)
The cheesecake bars have an Oreo crust and chopped up Oreos in the cheesecake part. Double Oreo goodness! I liked that you bake the bars in a 9 by 13 pan-simple and easy to feed a crowd. I cut the bars in little squares, these babies are rich so a little goes a long way.
If you are having a New Year’s Eve party, make your guests these Oreo cheesecake bars-they will love them!
Oreo Cheesecake Bars
- 1 lb package Oreo cookies
- 4 Tbs ½ stick unsalted butter, melted
- 3-8 ounce packages cream cheese at room temperature
- 3/4 cup 5.25 ounces granulated sugar
- 3/4 cup sour cream at room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 large eggs at room temperature
- Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides. Spray with cooking spray.
- To make the crust- Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
- To make the filling- In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
- Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours or overnight.
- To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like these Oreo Cheesecake Bars, you might also like:
Oreo Truffles from Two Peas and Their Pod
Oreo Chocolate Chip Cookies from Two Peas and Their Pod
Homemade Oreos from Sassy Radish
Creamy Oreo Pie from the Purple Foodie