Oreo Cheesecake Bars

Ingredients

• 20 Oreo cookies (finely crushed)
• 0.333 cup unsalted butter (melted)
• salt (pinch)
• 2 oz Philadelphia Original Cream Cheese (8 ounces each, room temperature)
• 0.5 cup sour cream (room temperature, full fat recommended)
• 0.75 cup granulated sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract (pure vanilla extract recommended)
• 16 Oreo cookies (finely crushed, for folding into batter)

Steps

1. 1

   Preheat the oven to 325°F (163°C) and line a 9 x 9 square pan with parchment paper on all sides. Set aside.

2. 2

   In a medium bowl, combine the 20 crushed Oreo cookies, melted butter, and salt, stirring together until combined. The mixture will be dry and sandy.

3. 3

   Press the crust mixture into the prepared pan, pressing it firmly into an even layer. Set aside.

4. 4

   In a stand mixer fitted with the paddle attachment, whip the softened cream cheese, room temperature sour cream, and granulated sugar together for 2 minutes until smooth and creamy.

5. 5

   Add the vanilla extract and then the eggs one at a time, beating until just combined. Do not overbeat the eggs as this can cause cracks.

6. 6

   Fold in the 16 crushed Oreo cookie pieces by hand until evenly distributed.

7. 7

   Pour the cheesecake batter over the prepared crust. Drop the pan on the counter a few times to get rid of any air bubbles.

8. 8

   Carefully place the pan on the middle rack of the oven and bake for 45 minutes, rotating the bars halfway through. The cheesecake bars will still be wobbly in the center, but this is correct; do not over bake.

9. 9

   At the 45-minute mark, sprinkle with more Oreo pieces on top if desired. Turn off the oven and open the door slightly.

10. 10

    Leave the cheesecake in the turned-off oven for 1 hour to allow it to cool down gradually, which helps prevent cracking.

11. 11

    After an hour, take the pan out of the oven and set it on a cooling rack for 1 hour to come to room temperature.

12. 12

    Place the bars in the fridge until chilled and ready to serve.

13. 13

    When ready to serve, pull the cheesecake bars out of the pan using the parchment paper and use a sharp knife to slice into 16 squares.

Notes

To prevent cracks: Ensure cream cheese is at true room temperature (leave out for 4 hours). Do not overbeat the eggs. You can also place a 9x13 pan filled with water on the bottom rack of the oven during baking to create a humid environment.

Nutrition per serving

• dessert
• cheesecake
• bars
• baked
• Oreo
• kid-friendly
• party food