Cookies and Cream Cheesecake Bars

by Kelli H. on September 28, 2011


That’s what these are. For David’s birthday he requested these little bites of amazingness. They were so simple to make which was important since we were traveling to South Lake Tahoe for his birthday. They also traveled well and we had plenty to share the whole weekend!

I definitely recommend bringing these to a pot luck or anywhere that you want people to like you.

Cookies and Cream Cheesecake Bars
Recipe from Recipe Girl
1  package Oreo cookies
4 Tablespoons unsalted butter, melted
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 

1. Preheat oven to 325 degrees. Line a 9 x 13″ pan with foil. Make sure there is foil hanging over the pan and spray with cooking spray
2. 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 fork until moist. Place the cookie-crumb mixture in the  pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack. 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.
3. In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended. Scrape the sides and bottom of the bowl with a spoonula 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 fully combined. Stir in chopped Oreos.
4. Pour the cream cheese mixture over the baked cookie crust, smooth the top and bake for 40 minutes or until edges are puffed and middle is jiggly. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover and refrigerate until well chilled, at least 3 hours.
5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Cut into uniform squares with a large sharp knife.

{ 7 comments… read them below or add one }

my little celebration September 28, 2011 at 1:46 pm

DROOL! Happy birthday to Davey Jones : )


Made in Sonoma September 28, 2011 at 2:42 pm

@my little celebration
ha! I like his new name.


Mom September 28, 2011 at 2:58 pm

They were fantastic! you can make for my b-day any time… Davey Jones… the Monkee?? haha.


David September 28, 2011 at 5:02 pm

HAHA! I like that my new nickname is Davey Jones. That’s pretty funny.
YES, these are so amazing. I just had another one right before I made my coffee, actually. You should make these again and again. 🙂


Kathryn @ Flopoodle September 29, 2011 at 3:03 am

ohh…my goodness. These look fantastic! Next time I make dessert, I know what I’m making.


Aunt Shellie September 30, 2011 at 2:09 am

Those were so delicious I almost got up in the middle of the night to eat more. Who’s b-day’s next…oh yeah nanas. 🙂


Made in Sonoma September 30, 2011 at 2:51 am

@Aunt Shellie
Hmm…I need to start planning on what dessert to make her. 🙂


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