Try this Oreo Cheesecake Bars recipe
- Carbohydrate 33.002175001553 g
- Cholesterol 31.5187500142177 mg
- Fat 9.08604000437469 g
- Fiber 5.82399978637695 g
- Protein 19.5299650010718 g
- Saturated Fat 5.32577750272324 g
- Serving Size 1 1 recipe (1011g)
- Sodium 56341.272410428 mg
- Sugar 27.1781752151761 g
- Trans Fat 0.623071500225298 g
- Calories 297 calories
Step-by-step
- Preheat oven to 325
- Line a 8x8 baking pan with parchment paper or aluminum foil, leaving overhang on all sides.
- Add 24 Oreo Cookies to a Food Processor or place in a ziplock bag to crush.
- Add melted butter and mix well.
- Add to prepared pan.
- Press firmly to line bottom completely.
- Bake for 10 minutes.
- Add Cream Cheese, Sugar and Vanilla to a medium sized bowl or stand mixer and mix until smooth.
- Add eggs one at a time making sure to blend well.
- Add sour cream and beat util incorporated.
- Fold in chopped Oreos.
- Pour mixture over crust.
- Bake for 30-45 minutes or until the center of your cheesecake is almost set.
- Let cool on rack for 2 hours,
- Cover with plastic and place in refrigerator for 4 hours.
Baking dense desserts without specialized restaurant equipment requires careful management of standard kitchen tools. This recipe utilizes an eight-by-eight-inch pan lined with parchment paper, creating a sling that lifts the entire chilled block cleanly out for slicing. Standard metal pans conduct heat more aggressively than glass, which affects edge browning during the initial crust bake at 325 degrees.
Managing Texture and Substitutions
Incorporating eggs one at a time prevents the batter from breaking and ensures a smooth emulsion with the cream cheese. Sour cream introduces necessary acidity, balancing the heavy dairy fats and cutting the sweetness of the sugar. Dairy-free cream cheese blocks and vegan butter substitute effectively without altering the structural integrity, provided the fat content remains comparable to traditional dairy products. Fold chopped cookies gently at the final mixing stage to prevent the dark cookie crumbs from bleeding muddy streaks into the pale batter.
- If the center still jiggles excessively after 45 minutes in the oven, turn off the heat and leave the door cracked for ten minutes to finish setting.
- Chill the baked squares in the refrigerator for a mandatory minimum of four hours to allow the cornstarch or dairy proteins to solidify fully.
- Store leftovers in an airtight container for up to five days, placing parchment paper between stacked layers to prevent moisture transfer.
