12 Weeks of Christmas Treats–Week 9–Oreo Cheesecake Bars

Welcome to Week 9 of the 12 Weeks of Christmas Treats blog event hosted by Brenda at Meal Planning Magic! Check out the links in the hop below and head over to Meal Planning Magic to learn more about joining in the fun!

I actually made this week’s recipe as my birthday “cake” – I’m not a huge cake fan but love cheesecake so cheesecake was a very appealing alternative. I have made a cheesecake at Christmas time every year for the last 4 years and this would be an excellent option for a holiday dessert.

I hope everyone that celebrates has a fantastic Thanksgiving. We are hosting for the first time so we have been busy cleaning and rearranging and I’ve been in the kitchen non-stop for the last few days. I’m excited to put this meal together!

Oreo Cheesecake Bars

As seen on Annie’s Eats

Ingredients

For the crust:
23 Oreo cookies
2 Tablespoons Butter (unsalted), melted

For the cheesecake:
12 Ounces Cream Cheese, at room temperature
6 Tablespoons Sugar
6 Tablespoons Sour Cream, at room temperature
½ Teaspoon Vanilla
¼ Teaspoon Salt
1 Large Egg plus 1 Egg Yolk
12 Oreo cookies, roughly chopped

Directions

Preheat oven at 325 degrees and line an 8x8 baking dish with aluminum foil.

Place the 23 Oreos in a food processor and pulse until the cookies are ground up. Add the melted butter and continue to pulse until the crumbs are moistened. Pour the mixture into the prepared pan and press the crumbs evenly over the bottom of the pan. Bake the empty crust for 10 minutes.

In the bowl of a mixer place the cream cheese and beat on high until smooth, about 2 minutes. Add the sugar and mix until combined then add in the sour cream, vanilla, and salt. Lower the mixer speed to medium-high and add the egg and egg yolk. Stop the mixer and stir in the Oreos with a spoon or rubber spatula.

Pour the batter over the crust and smooth to an even layer. Bake for 40 minutes or until the cheesecake is set around the edges but has a slight wobble still in the center.Cool the pan on a wire rack for an hour and then cover and store in the refrigerator for 3 hours until well chilled.