A while back I made an Oreo Cheesecake that was so heavenly, I ended up eating a couple bites of it right out of the pan every time I opened the fridge. It was a decadent, delicious problem. These Chocolate Chip Oreo Cheesecake Bars are still decadent and delicious, but I’m hoping that the fact that they are bars, and not an entire cake, will discourage me from the whole “let-me-just-even-out-that-slice-by-shaving-a-bit-off-this-piece” mentality when I see them sitting in the fridge later tonight.
This Oreo Cheesecake Bar recipe is really easy to make. They are rich, chocolatey, and filled with mini chocolate chips and crushed Oreos, all baked on to a buttery, Oreo crust. If you like Oreos and cheesecake, make this recipe as soon as you can get your hands on one and a half packages of Oreos (yes, I know that’s a lot of Oreos. Are you complaining?) And, if you want to risk making these bars as a regular cheesecake instead, the recipe will work perfectly in a 9-inch springform pan, with no need to adjust the baking time. But when you find yourself going to grab an apple out of the fridge and end up shoving forkfuls of Oreo goodness into your mouth instead, do not say I didn’t warn you.
Chocolate Chip Oreo Cheesecake Bars
Ingredients
For the Crust
- 23 Oreo cookies
- 2 tbsp butter melted
For the Cheesecake
- 12 oz cream cheese room temperature
- 6 tbsp sugar
- 6 tbsp sour cream
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 large egg plus 1 egg yolk
- 12 Oreos roughly chopped
- 1 cup chocolate chips
Instructions
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Heat the oven to 325° F. Line an 8" x 8" cake pan with foil and cooking spray or parchment paper.
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In the bowl of a food processor, process the Oreos until they are fine crumbs. Add the melted butter and process until the ingredients are fully mixed.
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Pour the crust ingredients into the lined pan and press down to form an even layer. Bake the crust for 10 minutes. Set aside.
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Add the cream cheese to the bowl of a stand mixer with the paddle attachment. Beat on medium-high for about 2 minutes. Add the sugar and beat until combined. Add the sour cream, vanilla, and salt and beat to combine.
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Add the eggs and beat on medium-high speed until incorporated.
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Using a rubber spatula, stir in the chopped Oreos and chocolate chips.
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Pour the batter into the pan and smooth. Bake for 30 to 40 minutes, until the mixture is cooked through on the edges and jiggly in the middle.
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Let the pan cool on a wire rack for an hour at room temperature. Cover the pan and refrigerate for at least 3 hours before cutting and serving. Enjoy!