Tuesday, January 29, 2013

Recipe Review - Oreo Cheesecake Bars

Brown Eyed Baker

This recipe is from Michelle at Brown Eyed Baker and combines two of my favorites, Oreo cookies and cheesecake. The end result is a creamy and very rich dessert.

Photo Source: Brown Eyed Baker

Here's what you'll need:
Oreo cookies, eggs, sugar, butter, sour cream, cream cheese, and vanilla extract

Make the base of cheesecake by placing half of the Oreos in food processor and pulsing until fine crumbs.

 Add melted butter to crumb mixture and pulse several times until thoroughly blended.

Place crumb mixture in pan and press into even layer, then bake for 10 minutes (see my note at end of post).

Place cream cheese in mixer bowl and blend until fluffy.

Blend sugar into cream cheese a little at a time.

Blend in eggs, one at a time, and mix thoroughly after each.

Blend in sour cream.

Blend in vanilla extract.

Roughly chop remaining Oreos and stir into cheesecake mixture.

Pour mixture into prepared and baked crust.

Bake cheesecake until edges are set and middle is still jiggly. Remove from oven and let cool for 2 hours at room temperature, then refrigerate overnight. Here it is fresh out of the oven. Once it cooled, it formed cracks on top, but didn't affect taste.

Cut into small bars and serve.You may freeze these for four to six weeks, or store in the fridge for up to 3 days. If freezing, you can thaw in fridge before serving or eat them frozen (my preference).  These taste good added to vanilla ice cream and blended for a milk shake.

*Note: The only issue I had with these was cutting them without crumbling and mashing the bars. When I make these again, I will cook the cookie base for 8 minutes instead of 10, and cut them only after freezing.

Photo Source: Brown Eyed Baker

Recipe: Oreo Cheesecake Bars                

Thanks for stopping by!

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