Cookies and Cream Cheesecake Bars
I have never made cheesecake but
decided to try this recipe out for my husband, and they were AMAZING! I
was meaning to take them around to our friends, but there weren't
enough left after we got to them! I found the recipe at
Recipe Girl. She has so many delicious recipes that I can't wait to try!
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| I literally just
had to go eat half of one right now after thinking about how good they
are. Don't come between me and my cheesecake! |
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CRUST:
1 (1 pound) package Oreo cookies
4 Tablespoons unsalted butter, melted
FILLING:
3 (8 ounce) packages cream cheese, at room temperature (I used low fat!)
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
Directions:
1.
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).
2. Make 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.
3. Make 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.
4. 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)
5. 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.
