It's time again for the Crazy Cooking Challenge hosted by Tina at Moms Crazy Cooking. This month's theme was cheesecake. I remember growing up I loved cheesecake. As I've gotten older, I enjoy cheesecake, but it's definitely not one of my top favorite desserts. So I don't really make cheesecake. When I heard the theme I knew I was going to make a cheesecake bar of some sort. To me, bars seem more casual and easy to eat. After thinking about it I thought I'd try an oreo cookies and cream cheesecake bar. I found my recipe at Thats so Yummy a new blog that I came across in my search for a recipe. Boy am I glad that I made these bars! They were really good and the kids were super excited since they don't get to eat Oreos very often! Plus, they love cheesecake. So these were definitely a hit in our house.
Oreo Cookies and Cream Cheesecake Bars
recipe from Thats so Yummy
1 lb package Oreo cookies
4 Tbs (1/2 stick) unsalted butter, melted
Three 8 ounce packages cream cheese, at room temperature
3/4 cup (5.25 ounces) granulated sugar
3/4 cup sour cream, at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 large eggs, at room temperature
Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides, spray with cooking spray.
Place 28 Oreos in a food processor and process until finely ground (or crush in a ziplock baggie with a can of soup like I did!). Pour the crushed Oreos into a large bowl.
Melt 4 tablespoons of unsalted butter in a small bowl. Add the melted butter, and stir crumbs and butter are all combined.
Place the cookie-crumb mixture in a foil-lined pan. Using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a cooling rack while you make the filling.
Crush up the remaining Oreos in half, so that your oreos are roughly chopped.
Combine in a large bowl the cream cheese and sugar. Beat the combo with an electric mixer on medium speed for about two minutes. Scrape down the sides and bottom of the bowl with a 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.
Pour in the chopped/ crushed oreos into the filling mixture. Stir in chopped Oreos with the same rubber spatula. Pour the cream cheese mixture over the baked cookie crust. Smooth the top with the rubber spatula, and bake for 40 minutes or until the filling is set around the edges but still slightly wobbly in the center.
Remove the pan to a wire rack to cool to room temperature, about 1 hour or longer.
When the cheesecake has set and cooled cover it with aluminum foil and place in the refrigerator for at least 3 hours or more.
Family Rating: 1 1/2 thumbs up.