Description
These Decadent Oreo Cheesecake Cookie Bars combine a rich, creamy cheesecake layer with a soft, buttery Oreo cookie base. Perfectly swirled together and baked to golden perfection, these bars offer the ultimate indulgence for Oreo and cheesecake lovers alike, making a delightful treat for parties, dessert tables, or any sweet craving.
Ingredients
Scale
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Oreos (about 10-12 cookies)
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup crushed Oreos (about 5-6 cookies)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Make the Cookie Base: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the eggs and vanilla extract, beating until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Fold in the crushed Oreos gently to retain their texture.
- Prepare the Cheesecake Layer: In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg, vanilla extract, and sour cream, mixing well until fully combined. Carefully fold in the remaining crushed Oreos to infuse the cheesecake layer with chocolatey chunks.
- Layer the Bars: Press the cookie dough evenly into the prepared baking pan, forming a solid base layer. Pour the cheesecake mixture on top and spread it evenly over the cookie dough. Using a spatula or knife, lightly swirl the two layers together to create a beautiful marbled effect.
- Bake the Bars: Bake for 30-35 minutes, or until the cheesecake layer is set and the edges of the cookie bars turn golden brown. To check doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cooled, slice into 12 squares. For an extra indulgent touch, optionally top with more crushed Oreos or whipped cream before serving.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the flour into the wet ingredients to keep the bars tender.
- The swirling effect is optional but adds a beautiful presentation.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For easier slicing, chill the bars before cutting.
