Oreo Cheesecake Bars Recipe
Crowd-pleasing Oreo Cheesecake Bars are so easy to make with simple ingredients!
Servings 24 bars
Calories 267kcal
Equipment
- 9x13-inch pan
- Stand mixer with paddle attachment or handheld electric mixer
- Food Processor
Ingredients
For the Crust:
- 42 Oreo Cookies divided (about one 18.2-ounce/ 513g package)
- 6 tablespoons unsalted butter melted (84g)
- ½ teaspoon salt divided
- 3 (8-ounce/ 226g) packages cream cheese room temperature
- ¾ cup sour cream room temperature (180g)
- ⅔ cup granulated sugar (133g)
- 1½ teaspoons vanilla extract
- 3 large eggs room temperature
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch pan with nonstick cooking spray. Line the pan with parchment paper, leaving a slight overhang on at least two sides.
- In the bowl of a food processor, add 30 Oreo cookies (340g) and process for about 30 seconds until finely crushed. Drizzle in the melted butter, sprinkle ¼ teaspoon of salt, and process for 20 to 30 more seconds to combine. Pinch the mixture between your fingers and thumb. If it holds together on its own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and process to combine.
- Pour the mixture into the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan in an even layer. Bake for 10 to 12 minutes until slightly dry around the edges. Set aside to cool slightly while you make the filling.
- Reduce the oven temperature to 325°F.
- In a large bowl with an electric mixer or in a stand mixer with the paddle attachment, beat the cream cheese on medium speed for 1 to 2 minutes until fluffy and smooth. Scrape down the sides and bottom of the bowl.
- Add the granulated sugar and beat for 1 minute until well combined.
- Add the sour cream, vanilla, and remaining ¼ teaspoon of salt and beat for 30 seconds, until combined. Scrape the bottom and sides of the bowl. If any small pieces of cream cheese remain, continue to mix until it’s smooth.
- Add the eggs one at a time, and beat on low speed for 20 to 30 seconds until fully combined between each addition.
- In a ziptop plastic bag, break apart the remaining 12 Oreos (160g) by tapping with a rolling pin (bigger pieces are ok!). Add them to the cream cheese mixture and fold together with a silicone or rubber spatula.
- Pour the mixture over the cooled crust and spread into an even layer. Bake for 30 to 35 minutes until the edges are slightly puffed, the top looks dry and the middle is just set. Remove from the oven and let cool to room temperature.
- Cover and refrigerate for at least 4 hours or until very cold before slicing.
Notes
- Use room temperature ingredients. Set the refrigerated ingredients out in advance so they come to room temperature before you start this easy recipe. Cold ingredients, especially cream cheese, are difficult to incorporate, and you will end up with a lumpy batter. I typically give the cream cheese at least 4 hours at room temperature to soften.
- Want even more Oreos? Buy a party-sized package or two regular-sized packages! This way, you will have extra Oreos to crush and serve on top of the bars.
- Don’t overmix the batter. This will incorporate too much air into the cheesecake filling and can cause it to puff too much during baking and then crack when cooling.
Nutrition
Calories: 267kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 231mg | Potassium: 106mg | Fiber: 1g | Sugar: 15g | Vitamin A: 547IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 3mg