SweetSci Bakery: Oreo Cheesecake Bars

There are very few people I have ever met who don't like cheesecake. Generally, it pops up on most peoples list of acceptable, if not favorite, desserts. So when I was going to visit my friend in Philadelphia for her birthday and I asked her what she wanted me to make, she immediately replied "Oreo Cheesecake!" Not a problem!

One bar, cut and ready for consumption!

Her only request was that I use HFCS-free "Oreos" which are easily available for purchase from Whole Foods or a similar grocery store. The flavor of the cookies is exactly the same, so if you have similar concerns, the cookie can easily be swapped out without any taste difference.

Once you crush up "Oreos" they all look the same

My only concern with this recipe is that the cheesecake batter is quite tangy compared to what I normally make. I think the addition of the Oreo cookies really helps sweeten it out a bit, but for me, the tang was still a bit too much. However, everyone else who tried a piece quite enjoyed it and I got no complaints from anyone else that the cheesecake wasn't quite right. I may go back and switch out the batter recipe in the future with a different one, but for now, this should suffice.

This recipe can be made in a brownie pan, cooled, and cut into bars which make for a much easier and uniform serving size. I was able to wrap them individually in sandwich bags, tie them off with ribbon, and throw them all in my lunchbox with some freezer packs. They not only survived a 5-hour trip across the state but also the rest of the night out and about downtown Philadelphia!

Thinking of making a cheesecake for your next event? Check out the recipe below!

"Oreo" Cheesecake Bars (adapted from RecipeGirl.com)

Ingredients

Crust

1 package (1 lb) of chocolate creme sandwich cookies (I used Whole Foods 365 brand, Oreo works too)
4 tablespoons unsalted butter, melted

Filling

3 8-oz packages of cream cheese, softened to room temperature (I used Philadelphia 1/3 less fat)
3/4 cup granulated white sugar
3/4 cup sour cream, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs, room temperature

Preheat your oven to 325°F. Line a 9x13 (brownie/cake pan) pan with aluminum foil, making sure to have enough to create an overhang on all four sides. Make sure if you use two pieces that you fold them over to avoid leaking in the center of the pan. Spray evenly with cooking spray along bottom and sides.
Crust: Crush 28 cookies (2/3 of the package) until pretty fine. You can use a food processor if you have one that can handle it. I used a gallon ziploc bag and a heavy rolling pin.
Combine the cookies in a bowl with the melted butter. Press firmly into the bottom of the pan, covering the entire bottom.
Bake the crust for 10 minutes in the oven and then remove and cool to room temperature
Filling: Beat the cream cheese and sugar together using an electric mixer or mixing stand until well combined.
Add in the sour cream, vanilla, and salt and beat again. Make sure to scrape down the sides of the bowl to thoroughly incorporate all the ingredients.
Add the eggs one at a time and beat thoroughly after each egg.
Take the remaining 1/3 of the cookies and coarsely chop or process them in a food processor. You want these pieces to still be on the chunky side.
Add remaining cookie chunks into the filling bowl and stir with a rubber spatula until just incorporated into the batter.
Pour filling over crust and smooth the top with the spatula. Bake for 40 minutes or until the filling is set and only slightly wobbly in the center. You may see some cracking, that's ok.
Cool on a counter for 1 hour and then cover and refrigerate for at least 3 hours (I made mine at night and cooled it overnight in the fridge).
When ready to cut, using the foil overhang to carefully remove the entire cheesecake from the pan (it helps to do this as quickly as possible to avoid having the cheesecake bend from its own weight). Using a clean knife, cut through the crust (applying some pressure) to create your bars.
Enjoy immediately!