Oreo Cheesecake Bars

Oreo Cheesecake Bars

Cheesecake has long been my dessert infatuation of choice. Having never been a big fan of traditional cake with frosting (I know, right?!), I started turning to birthday alternatives around the time I was in middle school. I went through an ice cream cake phase, then it was tiramisu and finally, cheesecake. I’ve had some version of cheesecake for my birthday more years than I can count. Once I really got the baking bug, I started experimenting with baking my own. The very first birthday “cake” that I made myself was an Oreo Cheesecake , as that was my favorite flavor from The Cheesecake Factory at the time. I don’t make many cheesecake bars (instead opting for a cheesecake the size of my head), but after playing around with some cheesecake bars this summer, I decided I needed to make more of them. An Oreo version was the next logical step. These cheesecake bars have a thick, substantial crust, which I love. Nothing is worse than cheesecake or cheesecake bars that sit upon a wimpy, thin, soggy crust. Thick and sturdy is the only way to go, and this crust fits the bill. On top is a smooth, creamy cheesecake that is absolutely packed with chopped Oreo cookies. One of the things I love about cheesecake bars is that I don’t feel nearly as guilty about eating two as I do when I eat two pieces of cheesecake (not that that’s ever stopped me!). I haven’t used them in this recipe yet, but if you wanted to go the 100% from-scratch route, you could even use homemade Oreos ! That cuts down on the guilt factor even more If you give them a try in the recipe, I’d love to hear how it goes! Oreos… Cheesecake… Life is very good. One year ago: Cheddar and Ale Soup with Potato & Bacon Three years ago: Quiche Lorraine Scones


  • For the Crust:
  • 23 Oreo cookies (store-bought or homemade)
  • 2 tablespoons unsalted butter, melted
  • For the Cheesecake:
  • 12 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 6 tablespoons sour cream
  • 1½ teaspoons vanilla extract
  • 12 Oreo cookies (store-bought or homemade), coarsely chopped


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