Cookies and Cream Cheesecake Bars


Edible Reflections

Cookies and Cream Cheesecake Bars by Edible Reflections

My friend who’s moving to Jacksonville, Florida has been asking me for about 3 weeks to make this for her again. So here we go…

Exactly 2 minutes later…this is killing me!!! The Oreo cookie crust baking in the oven makes me want to eat just that. But I have to be patient. 🙂
Edible Reflections

Cookies and Cream Cheesecake Bars by Edible Reflections

Edible Reflections

Cookies and Cream Cheesecake Bars by Edible Reflections

Edible Reflections

Cookies and Cream Cheesecake Bars by Edible Reflections

Edible Reflections

Cookies and Cream Cheesecake Bars by Edible Reflections

Edible Reflections

Cookies and Cream Cheesecake Bars by Edible Reflections

Ingredients:

1 pound Oreo cookies
4 tablespoon unsalted butter, melted
24 ounces, weight Philadelphia cream cheese (room temperature)
3/4 cups granulated sugar
3/4 cups sour cream (room temperate)
1 teaspoon vanilla extract
1/2 teaspoon salt
3 whole eggs (room temperature)
Preparation:
  1. Preheat oven to 325 degrees Fahrenheit. Line a. 9 x 13-inch pan with aluminum foil and leave about 2-inch overhang on two sides. Spray with cooking spray.
  2. Make the crust: place 28 cookies in food processor and process until finely ground. Pour into large bowl and add melted butter. Mix well. Place mixture in lined pan. Distribute evenly and press firmly into the the bottom of the pan. Bake for 10 minutes and move to wire cooling rack to cool. Leave the oven on!
  3. Grab remaining cookies, break in half and place in food processor. Pulse 5-6 times. Set aside.
  4. Make the filling: in a large bowl with electric mixer on medium speed, beat cream cheese and sugar until well blended. Scrape the sides and bottom and blend until uniform. Best in sour cream, vanilla and salt. Scrape the sides and bottom and blend again. Add eggs one at a time, beating well. Stir in chopped Oreo cookies and fold with a flexible spatula.
  5. Pour cream cheese mixture over baked cookie crust. Smooth the top with the spatula.
  6. Bake for 40 minutes until filling is set around the edges, but slightly wobbly around the center.
  7. Remove the pan and place in wire cooling rack for an hour to cool completely.
  8. When cool, cover it with foil and refrigerate until well chilled (at least 3 hours).
  9. Use the foil overhang to lift the cheesecake from the pan. Place on top of cutting board. Use large knife to cut into squares. Place knife in hot water and wipe it dry between each cut. Keep refrigerated until ready to serve.
Yield 24 bars.
I got this recipe from Tasty Kitchen.
This is absolutely to die for. It’s so yummy! I have to remind myself not to have too may of these all at once. To keep me from doing this, I will be giving some to my neighbor. Lucky neighbor! 😉
Enjoy, Bon Appétit, Buen Provecho!

2 Comments

  1. Pingback: Pumpkin Cheesecake Bars | Edible Reflections

  2. Pingback: Reader’s favorite recipes of 2013 | Edible Reflections

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