Oreo Cheesecake Bars

This is for all the Oreo fiends out there! These easy Oreo cheesecake bars are LOADED with Oreo cookie pieces and sit atop the most delicious Oreo cookie crust. Plus they’re made with just 7 simple ingredients and are super easy to make!

Oreo Cheesecake Bars

If you’re a cookies and cream fan you’re going to be obsessed with these Oreo cheesecake bars. They’re made with a buttery Oro cookie crust and a luscious, creamy vanilla cheesecake. And, of course, they are absolutely LOADED with Oreo cookie pieces. It’s okay if you’re salivating. I am too.

Ingredients for Oreo cheesecake bars

You’ll need just 7 simple ingredients to bring these Oreo cheesecake bars to life. As with all simple recipes, the quality of your ingredients will really make or break your final product, so I highly recommend investing in high quality ingredients here for best results! I’m talking on brand Oreo cookies, good cream cheese (we use Philadelphia!), pure vanilla extract, and full fat sour cream! Here’s your shopping list:

• Oreo cookies
• Butter
• Salt
• Cream Cheese
• Sour Cream
• Granulated Sugar
• Eggs
• Vanilla Extract

Tips for making perfect cheesecake bars (no cracks)

Is there anything worse than a cracked cheesecake? I mean yes, probably. Most definitely. But in the context of homemade cheesecake making…no, no there’s not. Luckily for you, I have made many a cracked cheesecake, so I’ve learned exactly how to prevent any fissures in your otherwise silky smooth cheesecake.

• Make sure the cream cheese at TRUE room temperature: This is the most *important* thing when it comes to cheesecake baking. If your cream cheese is not a super soft room temperature you’ll end up with a whole bunch of clumps and a dense texture. We like to leave the cream cheese on the counter for at least 4 hours, but if it’s still not warm, you can always pop it in the microwave on low for 10 seconds to warm it up!
• Don’t overbeat the eggs: If you beat air into the eggs they can cause bubbles and cracks in your cheesecake. Our advice? Beat the cream cheese, sour cream, and sugar until it’s super creamy, but not fluffy– about 2 minutes only. And absolutely DO NOT overbeat the eggs. Beat them in one at time until just combined and then turn the mixer off forever. Trust me. As long as your ingredients were at *true* room temperature (as I yelled at you about earlier hehe), everything will be silky smooth without any excessive mixing.
• Bake the cheesecake at a low temperature with added water: Fill a 9 x 13 inch pan with water and place it on the bottom rack of the oven while the cheesecake bakes. This will create homemade cheesecake’s preferred habitat: a steamy, humid oven. The extra moisture helps the cheesecake stay dense and moist, thus discouraging any cracking.
• Leave the cheesecake in the oven after baking: Big changes in temperature = cracks. After the cheesecake is done baking, turn off the oven and open the door. Leave the cheesecake in the oven for an hour to come to room temperature slowly

Happy cheesecake baking, my friends. And more importantly happy cheesecake eating.

Cheers!

XXX

• Author: Sofi | Broma Bakery

Oreo Cheesecake Bars

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This is for all the Oreo fiends out there! These easy Oreo cheesecake bars are LOADED with Oreo cookie pieces and sit atop the most delicious Oreo cookie crust. Plus they’re made with just 7 simple ingredients and are super easy to make!

• Author: Sofi | Broma Bakery

Units: USM

Ingredients

for the oreo crust

• 20 oreo cookies, finely crushed
• 1/3 cup unsalted butter, melted
• pinch of salt

for the cheesecake

• 2 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
• 1/2 cup sour cream, room temperature
• 3/4 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 16 oreo cookies, finely crushed

Instructions

1. Preheat the oven to 325°F and line a 9 x 9 square pan with parchment paper on all sides. Set aside.
2. Combine the oreo crumbs, melted butter, and salt, stirring together until combined. The mixture will be dry and sandy. Press the crust into the prepared pan, pressing it firmly into an even layer. Set aside.
3. In a stand mixer fit withe paddle attachment, whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy.
4. Add the vanilla extract and then the eggs one at a time, beating until just combined. Last, fold in the Oreo cookie pieces.
5. Pour the cheesecake batter over the prepared crust. Drop the pan on the counter a few times to get rid of any air bubbles.
6. Carefully place in the middle rack of the oven and bake for 45 minutes, rotating the bars halfway. Do not over bake! The cheesecake bars will still be wobbly in the center, but this is correct!
7. At the 45 minutes mark, sprinkle with more Oreo pieces on top if desired and  turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
8. After an hour, take it out of the oven, and set on a cooling rack for 1 hour to come to room temperature, before placing in the fridge until ready to serve.
9. When ready to serve, pull the cheesecake bars out of the pan and use a sharp knife to slice into 16 squares. Enjoy!