COOKIES AND CREAM CHEESECAKE BARS
COURSE: DESSERT CUISINE: AMERICAN KEYWORD: COOKIES AND CREAM CHEESECAKE BARS, OREO CHEESECAKE BARS PREP TIME: 30 MINUTES COOK TIME: 50 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES SERVINGS: 24 BARS CALORIES: 250 KCAL AUTHOR: RECIPEGIRL.COM (YOU MADE THAT DESSERT COOKBOOK)
I adore these cookies and cream cheesecake bars from cookbook author Beth Lipton. They're quite addicting.
INGREDIENTS
CRUST:
- 16 ounces Oreo cookies
- 4 tablespoons unsalted butter, melted
FILLING:
- 3 8-ounce packages cream cheese, at room temperature
- 3/4 cup granulated white sugar
- 3/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
INSTRUCTIONS
- Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
PREPARE 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.
PREPARE 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, at least 3 hours. (I chill mine 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.
RECIPE NOTES
These work best served on flattened out cupcake papers w/ a fork stuck on top.
Nutrition Facts
Cookies and Cream Cheesecake Bars
Amount Per Serving (1 bar)
Calories 250 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 66mg22%
Sodium 242mg11%
Potassium 99mg3%
Carbohydrates 21g7%
Sugar 15g17%
Protein 3g6%
Vitamin A 520IU10%
Vitamin C 0.1mg0%
Calcium 44mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Source : recipegirl.com
