DOUBLE oreo cheesecake bars?!
Uh huh! Inspired by my friend at work who introduced me to the double oreo blizzard at DQ (which are seriously addicting by the way.) So much oreo I can’t even take it.
Speaking of work, I’ve worked ten days straight and I am SO ready for the weekend. Although, ending the night with a square of delicious oreo overloaded cheesecake while watching mindless television makes my work days not too bad. So I can’t complain.
Moving on, these cheesecake bars are where it’s at. Classic creamy, rich, cheesecake blasted with the chocolate-y crunch of the classic oreo. I mean, I know it’d have to be really hard to mess up anything with oreos in them, but these turned out amazing.
Enjoy your weekend everyone!
Double Oreo Cheesecake Bars:
Ingredients: (makes 12)
1 stick unsalted butter, melted
1 1/2 packages of oreos (or other chocolate creme filled cookie), divided (45 oreos total)
16 oz cream cheese, softened
1 cup sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
Preheat oven to 325 degrees F. In a food processor, process 1 package (30 cookies) of oreos until it forms a fine crumb. Pour the melted butter over the oreo crumbs until they’re moistened. Line a 9×13 glass baking dish with foil or parchment paper. Press the oreo crumb/butter mixture into the lined baking dish evenly. Bake for 10-15 minutes. Meanwhile, beat together the cream cheese and sugar until smooth. Then add in the eggs, vanilla, and salt until combined. In a food processor or large plastic bag with a mallet, chop the remaining 1/2 package of oreos (about 15). Stir 3/4 of the oreo pieces into the cheesecake batter. Pour the cream cheese mixture over the crust and top with remaining oreo pieces. Bake for 40-45 minutes until edges are lightly browned and set, while the middle still being slightly wobbly. Let cool for 5-10 minutes then transfer pan into the fridge for at least two hours. Keep refridgerated before serving. Cut and serve! Enjoy!