OREO CHEESECAKE BARS
That is the exceptional and simplest recipe for Oreo Cheesecake Bars! Crunchy, creamy, and loaded with Oreo cookies in every chew.
Every body in our circle of relatives loves Oreo cookies. And at the same time as i really like dunking one in a tumbler of milk as lots as my future hubby, my actual ardour is baking with them!
Due to the fact those Oreo Cheesecake Bars are wealthy, creamy, and loaded with crunchy cookies in each bite! but the pleasant element? these cookies and cream cheesecake bars are freezer friendly! And let’s be real… in this busy world, who doesn’t love a make-in advance dessert recipe?! This clean cheesecake recipe additionally does now not require a water tub or a springform pan!
Making them an excellent excursion dessert alternative. surely thaw the night before you plan on serving! Then slice and serve! you can serve them as is, or top with whipped cream and overwhelmed Oreo cookies.
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:
- Preheat oven to 350 levels (F). Line a 9x13-inch baking pan with heavy-obligation aluminum foil, permitting two of the sides to overlap (you need an overhang of at the least 2-inches on two sides) and spray gently with nonstick baking spray. Set apart.
- In a massive bowl integrate the overwhelmed cookie crumbs and melted butter, blend properly to mix.
- Press the combination into the bottom - and slightly up the edges - of the organized pan.
- Bake the crust in preheated oven for 10 minutes. eliminate the crust from the oven and set aside on a cooling rack until wished.
- lessen the oven temperature to 325 degrees (F).
For the Oreo Cheesecake Filling:
- In the body of a excessive strength blender, meals processor, stand mixer geared up with the whisk attachment, or in a huge bowl using a hand held electric powered mixer, beat the cream cheese and sour cream till absolutely smooth.
- upload sugar and vanilla and beat till easy, scraping down the sides and backside of bowl as wished. add within the eggs and yolks and beat till combined.
- Stir in the flour, mixing simply until blended.
- using a rubber spatula, fold within the cream, mixing just till it is integrated in the batter. sooner or later, fold three/4 of the chopped Oreo cookies into the batter.
- Pour filling on top of prepared crust, and unfold evenly. Sprinkle the pinnacle with final Oreo cookies.
- check to make certain your oven has cooled to 325°F, then location the pan inside the oven and bake for 35 to forty minutes, or until the rims have set and the center remains a little jiggly. The cheesecake will firm up lots as they cool.
- do away with the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
- whilst you're prepared to serve: use the foil overhang to raise the cheesecake bars from the pan and switch them to a slicing board. using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp material among slices. Serve straight away.
