Saturday, 6 April 2013
Oreo Cheesecake Bars
Today, I'm sharing these delicious oreo cheesecake bars recipe with you. Looking back, I realize that I've done a lot of oreo/oreo cheesecake recipes. I swear it's not on purpose, I mean I love oreo/cheesecake as much as the next girl but it just so happens that I've made a ton of recipes that fall into this category. I think my problem is that there are sooooo many recipes out there and I have so many saved that I sometimes forget what I have done in the recent past.
Anyway, I hope that you can enjoy these as much as I did! They are rich and creamy, and oh so delicious! I actually took these to a Christmas potluck and they had all vanished mere minutes after I had set them on the table.
If that isn't proof of how good they are, then I don't know what is!
Before the recipe I just wanted to take a minute, on behalf of my sister Claire, to dedicate this post to her good friend Ali, who passed away earlier this week after a year of battling cancer. Ali and my sister were classmates, and became fast friends. I had met Ali on many occasions and she was always friendly and kind.
Ali's battle ended quickly, and much too soon. She will be greatly missed by all who knew her and were lucky enough to have her in their lives.
To read more about Ali's amazing life accomplishments, click here
To learn more about Acute Myeloid Leukemia, click here
To donate to the Canadian Cancer Society, click here
Oreo Cheesecake Bars
Cook Time: 40mins Chill time: 4hrs Yields: 16-20 bars
23 oreo cookies
2 Tbsps unsalted butter, melted
12oz cream cheese, room temp
6 Tbsps sugar
6 Tbsps sour cream
1/2 tsp vanilla
1/4 tsp salt
1 egg, plus 1 egg yolk
12 oreo cookies, coarsely chopped
1) Preheat oven to 325 F. Line an 8x8 baking sheet with foil, letting the ends hang off the pan. Set aside.
2) Place 23 oreos into a food processor and pulse until the oreos are finely ground. Add the melted butter and mix until crumbs are moistened.
3) Pour crumbs into the prepared pan and press down evenly into the bottom of the pan. Bake for 10 mins, then set aside to cool. Leave the oven on.
4) In a large bowl, beat together cream cheese and sugar until smooth and creamy. Add sour cream, vanilla and salt and beat until completely combined, scraping the bowl as necessary. Add the egg and egg yolk and beat until just combined. Do not over-beat.
5) Add the chopped oreos and stir by hand until just combined.
6) Pour the batter evenly on top of the crust. Bake for 40, until cheesecake is set at the edges but slightly wobbly in the center.
7) Let cheesecake cool in the pan for about 1 hour, then cover and place in the fridge to chill for 4 hours or overnight. Once they are chilled, remove from pan and cut into squares. Store in an airtight container in the fridge.
(Recipe adapted from Table for Two)