Oreo Cheesecake Bars
Hello and welcome to another episode of my cheesecake addiction. Cheesecake is by far one of my favorite desserts; I’ve shared a classic cheesecake recipe, a no-bake version, a chocolate version, a pumpkin version, a brownie version, and quite a few others. This was actually the first cheesecake-type of recipe I ever made. My mom found its ancestor in a Kraft magazine years ago and it was a well-loved party favorite, falling just behind her Angel Food Cake in terms of requests. This recipe has since been tweaked to perfection to be the Oreo cheesecake bars you see here. A smooth, creamy cheesecake layered over a crunchy Oreo crust, peppered with chocolate cookie pieces. It’s no surprise this recipe was always such a hit. It’s also so easy to make! Served in a 13×9 pan this recipe easily makes enough to feed a party. And did I mention that there’s no fussy water bath required?
What You Need:
We have a pretty standard cast of characters for these cheesecake bars.
A homemade Oreo crust made from pulverized cookies, melted butter, and a dash of salt. Cream cheese. Set this out to soften at least an hour before beginning your Oreo cheesecake bars. Sour cream. I’ve mentioned this before in one of my thousand other cheesecake renditions, but sour cream adds an excellent and very necessary depth of flavor to cheesecake. Eggs. You’ll need 4 large. Ideally these should be at room temperature as well. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes. Sugar. You’ll use granulated for this recipe Vanilla extract.
Nothing too fancy here.
Tips for Perfect Cheesecake Bars
For best results, use room temperature ingredients. Having all of your ingredients at the same temperature ensures a smooth, well-combined, lump-free cheesecake (without having to run your mixer on high-speed and risk over-beating and compromising the texture). Don’t over-beat the batter. This incorporates too much air into the batter and can yield a cheesecake with cracks (which aren’t a huge deal for cheesecake bars) and a sub-par final texture. Don’t over-bake the cheesecake bars. This can yield bars with a spongy texture and eggy taste.
Cheesecake doesn’t get much easier than this — there’s no water bath to worry about and no pressure, it’s just a matter of stirring your ingredients together and layering them over your cookie crust into a pan.
Sweet, simple, and so good. Enjoy!
More Recipes You Might Like:
Cheesecake Brownies Funfetti Cheesecake Squares Oreo Cheesecake Dessert Shooters Oreo Cheesecake
Let’s bake together! Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
I originally published this Oreo Cheesecake Bar recipe 05/04/2017. Recipe updated to include more notes, additional photos, and a how-to video 01/19/2019.
