Some desserts have a reputation for being difficult to make. No one bats an eye if you show up with a plate of chocolate chip cookies, but if you bring cheesecake to the office, people are wowed.
“I could never make cheesecake,” they say. “It’s so hard!”
I’m here to bust that myth. Cheesecake is waaaay easier than you may think. Cream the cream cheese with some sugar, beat in a few eggs and pour it over a graham cracker crust. Bake for an hour or so, and let it cool. So much less involved than scooping individual individual cookies onto tray after tray.
And that’s why I whipped up a pan of these Oreo cheesecake bars for dessert with friends a few weeks ago. They’re easy to put together, and cheesecake is always a hit with everyone in our social circle. Plus, I almost always have cream cheese in the fridge.
The recipe calls for Oreos, but I can confirm that they work just as well with the off-brand / Aldi version of everyone’s favorite sandwich cookie. And since the off-brand package apparently has fewer cookies, I can also confirm that the filling is just as good with 10 Oreos instead of 12.
The four of us managed to not eat the entire pan that night, so I told Andy to leave the leftovers alone until I could photograph them. And he did, mostly. I mean, there are still three squares on that plate. 🙂
Oreo Cheesecake Squares
For the crust:
23 Oreo cookies, crushed
2 tablespoons unsalted butter, melted
For the filling:
12 ounces of cream cheese, at room temperature
6 tablespoons sugar
6 tablespoons sour cream, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped
Preheat the oven to 325° and line a 8″ x 8″ baking pan with foil, leaving an overhang on each end of the pan to use as a sling.
In a medium bowl, combine the cookie crumbs and the melted butter. Stir until the mixture is evenly combined. Spread the cookie crumbs in the bottom of the prepared pan and bake for 10 minutes. Remove the crust from the oven and maintain the oven temperature.
To make the filling, beat the cream cheese in the bowl of a stand mixer until it is light and fluffy, about 2-3 minutes. Gradually add the sugar to the cream cheese and beat until well-combined. Mix in the sour cream, vanilla and salt. Beat in the egg and egg yolk until combined, scraping down the bowl as needed.
Use a rubber spatula to fold in the chopped Oreo cookies. Spread the batter in the prepared pan and smooth the top with the spatula. Bake until the cheesecake is set around the edges but slightly jiggly in the center, about 40 minutes.
Remove the pan from the oven and let cool on a wire rack for 1 hour. Cover the pan and refrigerate until well-chilled, at least three hours. (I left mine in the fridge overnight.)
To cut the bars, use the foil as a sling and remove them from the pan. Place the bars on a cutting board and remove the foil. Use a large chef’s knife to slice the bars into equal-sized squares. Refrigerate cut bars until serving.
Click here for a printable version.