Original recipe from Kraft
If you are looking for delicious and easy desserts to make, boy have I got a good one for you! I came across an amazing recipe for Oreo Cheesecake Bars that I simply HAD to try out! Oreo’s have always been a family favorite, so the mixture of them with cheesecake was simply too hard to pass up. These delectable bars are made from scratch with a cream cheese mixture, Oreo cookies, of course and a semi-sweet chocolate finish.
Involve the Kiddos: This is a fun and easy dessert recipe for kids that they love to help make. They can help you mix, measure and mash those cookies into pieces. MJ was my personal cookie crusher and did a superb job! As always, supervision is required.
36 OREO Cookies, divided (I used the whole package, which was about 40 Oreos!)
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
1 tsp. vanilla (I changed to 1 TBSP, I like them sweeter)
4 squares Semi-Sweet Chocolate
Pre-heat the oven to 325°F. Line a 13×9-inch baking pan with an over-sized piece of foil, be sure that the ends are extending nicely over the sides of the pan. MJ’s specialty: Crush 24 cookies, nice and fine. I do not have any fancy kitchenware for this, so I grabbed zipper bags and threw the Oreos in there (double bag it, the cookies tend to rip the bag), mashing with the back of a large, sturdy spoon. Melt 1/4 cup butter (half a stick); mix with crumbs. Press onto bottom of prepared pan. You’ve just made Oreo cookie crust!
|Crust Layer: Oreo’s mixed with butter. I should have crushed them more finely|
Beat all of the cream cheese and sugar with a mixer (or by hand if you are mixer-less, like me) until blended. Then, add the sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop up the remaining cookies, there should be about 16-20 left. I just used the rest). Gently stir them into the cheesecake batter and pour over the Oreo cookie crust.
|The Cheesecake Mixture, before adding Oreos|
|Spread evenly in the pan over the Oreo cookie crust|
Bake for 45 min. or until center is almost set. When it is finished, take it out and let it cool, I left it for about 20 minutes. Meanwhile, microwave the semi-sweet chocolate squares and the other half of the butter in microwaveable bowl for 1 min, stir until smooth. Spread over top of cheesecake.
|Yummy, chocolatey spread atop|
Refrigerate for 4 hours to set everything in place. Use the foil handles you left hanging off to lift cheesecake from pan before cutting to serve. When you cut each bar, the size is totally up to you. They can be square, rectangular, or even little bites. I cut mine in about 3 x 3 squares, but I really should have cut them smaller to keep the portion size down. Also, clean the knife between slices to ensure a clean cut.
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