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Oreo Cheesecake Bars

Category : dessert

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I’ve renamed these, because they are made with Oreos. It is like Oreo cheesecake in bar form. Duh. And it is delicious.

And I forgot to take a picture of these individually. Oops. Guess I’ll have to make them again.

Or I’ll just borrow a picture from Tasty Kitchen.

Cover picture is also from Tasty Kitchen.

I’m getting hungry again watching The Food Network. I’m about to go make some of this Caprese Quinoa.

I’ll let you know how it is in one of my next posts.

So I’m obsessed with my new camera. I still have posts from my old camera to write, though, but don’t worry! A post from the new, wonderful, amazing, high-tech, awesome new camera are to come! You’ll surely notice the difference.

I’m sitting in my second to last government class for this part of the summer. So much is happening this month I can’t even think straight. House sitting. Moving out. Moving in with my friend Carly for a month. Moving home. Getting a job. (???)

Enough of my to-do list. It’s time for dessert.

Ingredients

1 1-pound box Oreo cookies

4 tablespoons unsalted butter, melted

24 ounces, weight, cream cheese, at room temperature

3/4 cup granulated sugar

3/4 cup sour cream, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt

3 whole eggs, at room temperature

Preparation

1. Preheat oven to 325℉. Line at 13 x 9 inch pan with foil, leaving some hanging off the edges. Spray with a little cooking spray, too.  Make the crust. Place 28 Oreos in a food processor and process until finely ground. If you’re poor like me and have a mini chopper, this must be done in batches. Add melted butter to ground oreos and mix until fully combined.

2. Place the cookie crumb mixture in the lined pan and press with a spatula or your fingers to flatten and even out. Bake for 10 minutes, then remove to a wire cooling rack. Leave in the pan, and don’t turn your oven off yet!

3. Snap the remaining Oreos in half, and pulse a few times in the food processor to break them up. (I forgot to snap them in half, oops). In a large bowl, beat cream cheese and sugar with an electric mixer until well blended, about 2 minutes. Scrape down the sides of the bowl with a spatula and beat again until uniform.

4. Beat in sour cream, vanilla, and salt. (Notice my old camera’s inability to open the shutters completely at times..)

5. Add the eggs, one at a time, beating well after each one. Scrape down the sides of the bowl again and beat until everything is smoothly combined and there are no bits left unblended.

6. Stir in chopped Oreos.

7. Pour the cream cheese mixture over the crust, flatten with a spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center.

8. Remove the pan to a wire rack to cool for about an hour.  When cool, cover with foil and refrigerate for at least 3 hours, or overnight.

9. To cut, use the foil overhang to remove the bars from the pan onto a cutting board. Use a large, wet knife to cut into smaller bars.  Rinse off the knife with hot water and dry before each cut. (This was a hassle, so I just cut them up and used my finger to taste what was left on the knife :)  )  Enjoy!!
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Oreo Cheesecake Bars

Adapted from Tasty Kitchen

Ingredients

1 1-pound box Oreo cookies

4 tablespoons unsalted butter, melted

24 ounces, weight, cream cheese, at room temperature

3/4 cup granulated sugar

3/4 cup sour cream, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt

3 whole eggs, at room temperature

Preparation

1. Preheat oven to 325℉. Line at 13 x 9 inch pan with foil, leaving some hanging off the edges. Spray with a little cooking spray, too.  Make the crust. Place 28 Oreos in a food processor and process until finely ground. If you’re poor like me and have a mini chopper, this must be done in batches. Add melted butter to ground oreos and mix until fully combined.

2. Place the cookie crumb mixture in the lined pan and press with a spatula or your fingers to flatten and even out. Bake for 10 minutes, then remove to a wire cooling rack. Leave in the pan, and don’t turn your oven off yet!

3. Snap the remaining Oreos in half, and pulse a few times in the food processor to break them up. In a large bowl, beat cream cheese and sugar with an electric mixer until well blended, about 2 minutes. Scrape down the sides of the bowl with a spatula and beat again until uniform.

4. Beat in sour cream, vanilla, and salt. Add the eggs, one at a time, beating well after each one. Scrape down the sides of the bowl again and beat until everything is smoothly combined and there are no bits left unblended. Stir in chopped Oreos.

5. Pour the cream cheese mixture over the crust, flatten with a spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center. Remove the pan to a wire rack to cool for about an hour.  When cool, cover with foil and refrigerate for at least 3 hours, or overnight.

6. To cut, use the foil overhang to remove the bars from the pan onto a cutting board. Use a large, wet knife to cut into smaller bars.  Rinse off the knife with hot water and dry before each cut. Enjoy!!

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