Oreo Cheesecake Bars
Stacked with flavor, Oreo Cheesecake Bars are a homemade treat ready in half the time of regular cheesecake. Combining two classic favorites in one delicious indulgence, the creamy cheesecake filling is studded with Oreos and sits atop a thick cookie crust.
Ingredients
Oreo crust
- 22 Oreo cookies
- 5 Tbsp unsalted butter melted
Funfetti cheesecake filling
- 16 ounces full fat cream cheese room temperature
- 1/2 cup granulated sugar
- 1 Tbsp all-purpose flour unbleached
- 1/8 tsp sea salt fine
- 1 tsp vanilla pure
- 1/2 cup full fat sour cream room temperature
- 2 large eggs room temperature
- 10 Oreo cookies rough chopped
Topping
- 1 Oreo cookie crushed into fine crumbs
- 3 Oreo cookies rough chopped
Instructions
Oreo crust
- Preheat oven to 325 degrees. Line an 8 x 8 metal baking pan with an oversized sheet of parchment paper, allowing it to hang over the edges. Set aside.
- Pulse Oreo cookies, including filling, in a food processor until fine crumbs form.
- Add melted butter then pulse a few more times until crumbs are evenly moistened.
- Pour crumbs into baking pan then use the bottom of a measuring cup to press crumbs into an even layer.
- Bake crust for 10 minutes.
- Remove baking pan from oven then place on a wire rack to cool while you prepare the cheesecake filling.
Cheesecake Filling
- Beat softened cream cheese and sugar with an electric mixer for 2 minutes until smooth and lump free. Note: Scrape down the sides of the mixing bowl with a spatula as needed throughout the entire filling making process.
- Add flour, salt and vanilla then beat until combined.
- Beat in sour cream.
- Add eggs one at a time, beating after each addition until incorporated.
- Using a spatula, gently fold in chopped Oreos until evenly distributed.
Assembly
- Pour cheesecake filling onto warm Oreo crust then smooth the top with a spatula to level.
- Sprinkle Oreo crumbs on top of filling
- Bake at 325 degrees for approximately 40 to 45 minutes or until cheesecake edges are set but the center is still slightly jiggly. Cheesecake will continue to set as it cools, avoid overbaking.
- Place the baking pan on a wire rack at room temperature and cool for 1 hour
- Cover the baking pan with plastic wrap then chill in the refrigerator for a minimum of 3 hours (or up to 1 day).
- Top cheesecake squares with rough chopped Oreo cookies then slice and serve. For perfect slices, wipe the knife blade clean between each cut.
- Cover and store cheesecake bars in the refrigerator for up to 5 days.