Who doesn’t love cheesecake? As much as I love cheesecake in it’s traditional sense, I’m a bigger fan of cheesecake bars. They are just smaller versions of indulgent, delicious cheesecake and it’s so easy to fold in your favorite flavors. This recipe can definitely feed a crowd and it’s super easy to take to work or family gatherings since it’s so portable.
In other news, I’ve been wanting a kitchenaid mixer for as long as I can remember (who doesn’t?). As I’m sure you know, they are expensive and an investment that I just couldn’t quite justify. Low and behold I mentioned wanting one at work when the next week, one magically showed up! No one will tell me where it came from, but I guess I shouldn’t look a gift horse in the mouth. That just means I have even more reason to bake and it’ll cut down on my prep time significantly.
- 1 lb package Oreo cookies
- 4 tbsp (1/2 stick) unsalted butter, melted
- 3-8 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°. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides.
To 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 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.
To 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.
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, preferably overnight.
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.