These bars will give you that rich, smoothy, creamy flavor and texture of cheesecake and the crunch and delicious nostalgia of Oreo cookies all combined together.
Total Time: 4 Hours, 50 Minutes (Prep - 10 Minutes / Cook - 4 Hours, 40 Minutes)
Servings: 15-18
Ingredients
19.1 oz package regular Oreo cookies
1/4 cup (1/2 stick) salted butter, melted
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3/4 cup sour cream, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs, room temperature
Instructions
Preheat the oven to 325 degrees and line a 9x13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.
Place 28 Oreos in a food processor and pulse until finely ground. Add the melted butter and stir until the crumbs are completely coated.
Evenly press the cookie mixture firmly into the prepared pan. Bake for 10 minutes and transfer to a wire cooking rack.
Roughly chop the remaining Oreos, either by pulsing a few times in a food processor, or by chopping by hand.
In a large bowl, use an electric mixer to beat the cream cheese on medium speed. Once smooth and creamy, add the sugar and blend well, about 2 minutes. Scrape down the sides as needed.
Beat in the sour cream, vanilla, and salt. Scrape the bowl and mix again.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides and then beat again, making sure the mixture is fully combined.
Gently fold in the Oreos and mix well.
Pour the cream cheese mixture over the crust and smooth out on top. Bake for 40 minutes, until filling is slightly wobbly in the middle and set on the outside.
Move to a wire rack and let cool completely, about 1 hour.
Once cooled, chill in the refrigerator for at least 3 hours.
Once cooled, lift from pan, using foil overhanging and cut into squares. Keep chilled until ready to eat.
Tips
If you don't have a food processor, you can crush the Oreos in a Ziploc bag with a rolling pin or by hand.
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