Flower and Sugar

Oreo Cheesecake Bars

I had a few of pharmacy residents over to talk about academia a few weeks ago. You can’t expect to come over for dinner and NOT have something baked... even this blog’s name revolves around baking!

This was a fun bar. Pretty easy to throw together and was much lower maintenance than a real cheesecake. Plus it didn’t need to be super pretty as they were all cut up into bars anyway!

I preferred the oreo crust to a traditional grahmcracker crust and the cream cheese and sour cream combo worked well mixed into the sweet cheesecake. It's a keeper in my opinion!

Recipe (From Annie’s Eat’s)

Makes appx 16 bars (depending on how large you cut them)

For the crust:

  • 23 Oreo cookies
  • 2 Tbsp melted butter

For the cheesecake:

  • 12 oz room temperature cream cheese
  • 6 Tbsp. sugar
  • 6 Tbsp. sour cream
  • ½ tsp vanilla
  • ¼ tsp.salt
  • 1 egg & 1 egg yolk
  • 12 Oreo cookies, chopped

Preheat the oven to 325F. Line an 8 x 8 inch baking pan with tinfoil.

Process the Oreos for the crust in a food processor until the cookies are crumbs. Then add the melted butter and pulse until the crumbs are moistened. Press the cookie mixture into the bottom to the baking pan and bake for 10 minutes.

Beat the cream cheese with a mixer for about 2 minutes or until smooth. Then cream the cheese with the sugar. Add in the sour cream, vanilla, and salt. Next add the egg and egg yolk. Lastly fold in the chopped Oreos with a spatula.

Spread the cheesecake batter over the baked crust and bake for another 40 minutes until the cheesecake is set and the edges are lightly browned. The cheesecake will probably still be a bit wobbly in the center. Let the cheesecake cool at room temperature for about an hour, but refrigerate well before cutting (at least 3 hours, but I made mine the day before I needed to serve it and allowed it to chill overnight).

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