The Pioneer Woman Tasty Kitchen
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Cookies and Cream Cheesecake Bars

4.75 Mitt(s) 20 Rating(s)20 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 5

Prep:

Cook:

Level: Intermediate

System:

24

Description

Oreo cookie fans everywhere will delight in these delicious cheesecake bars. :)

Ingredients

  • 1 pound Oreo Cookies
  • 4 Tablespoons Unsalted Butter, melted
  • 24 ounces, weight Cream Cheese, At Room Temperature
  • ¾ cups Granulated Sugar
  • ¾ cups Sour Cream At Room Temperature
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Salt
  • 3 whole Large Eggs, At Room Temperature

Preparation

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Cooking Tips:
These work best served on flattened out cupcake papers with a fork stuck on top.

3 Comments

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Avatar of inkdork

inkdork on 5.19.2011

I’m waiting for my ingredients to get up to room temp as I type this… can’t wait to get started! This will be my first baked cheesecake.

Avatar of bakingbrenda

bakingbrenda on 5.13.2011

ummmm. i cant wait to make these!

Avatar of morgaine28

morgaine28 on 5.13.2011

mmm…I bet these would be good with nutter butters too instead of oreos!

20 Reviews

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Avatar of fruitloopgirl

fruitloopgirl on 3.14.2012

These have become the most requested dessert in our family. Yesterday I also made a mint version! OH.MY.

Avatar of dreams

dreams on 9.30.2011

I made these and they were delicious

Avatar of Amy Wobser

Amy Wobser on 8.28.2011

These were such a HUGE hit & oh so yummy! A really wonderful & easy recipe!

Avatar of JoKnitWit

JoKnitWit on 7.11.2011

I’ve made these twice now (to take other places) and my son is wondering when we can keep the whole pan for us! They’re awesome and easy.

Avatar of terrilw

terrilw on 6.3.2011

These were good, but not great. I was so looking forward to making (and eating) them but was a little disappointed. Too much sour cream taste, not enough cheesecake taste.

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