Cookies and Cream Cheesecake Bars
Stop it. Stop it right now. Don’t do this to me. Don’t make me try to describe these cookies and cream cheesecake bars in mere words.
Okay fine I will. I’ll do it for you. And for these bars. And for cheesecakes the world over. And for the Jewish holiday of Shavuot, which begins tomorrow night and is traditionally brimming with dairy delights.
So, let’s do it then. Let’s chat about these cookies and cream cheesecake bars presently.
First, the crust.
And can I just say. If a cheesecake doesn’t have a crust, I don’t want it, mmmkay?
The crust of a cheesecake is vital. It breaks up all the creamy, velvety texture of the cheesecake with a crispy, crunchy bite and I don’t want it, I need it.
This particular crust. For these Oreo cheesecake bars. It’s Oreo cookies. Of course. And a pinch of salt. Never forget the salt. And melted butter, to bring it all together.
Blend those three ingredients up in your food processor until a wet, sandy mixture forms. Press that mixture firmly into the bottom of your pan. And crust finito.
Rich. Sweet. Buttery. Crispy. Deep. Dark. Crumbly. Crunchy. Vital, as mentioned.
Now, the cheesecake layer.
We’ve got all the classic cheesecake stuff going down, as well as some subtle flavor additions for the perfect combination of sweet to tart to creamy to light to rich to velvety to fluffy to dense to tender.
Here’s the sitch: cream cheese, for the base. Granulated sugar, not too much, for the sweetness. Sour cream, for tartness and moisture. Vanilla extract, for rich flavor. Lemon juice, for extra tanginess. Eggs, for binding and moisture and creaminess. And salt. Never forget the salt.
And then. The Oreo cookies! Crush them up, mix them in, pour the batter over the Oreo crust, and send that pan off to the oven to bake up into a slightly jiggly but mostly set cheesecake that’ll continue to set and firm up first at room temperature and then for a few hours in the fridge before being ready to be sliced and consumed. Breath
Do I recommend making these cookies and cream cheesecake bars for Shavuot? Definitely.
Do I recommend making these cookies and cream cheesecake bars all year round? Definitely.
Do I prefer making cheesecake bars to an actual cheesecake because cheesecake bars are less finicky and don’t require a water bath and are less likely to crack on top and look ugly and even if they do the Oreo cookies anyway give the bars a rustic, purposely messy look? Definitely.
Rich, buttery, crunchy, deep, crumbly cookie crust. Creamy, velvety, light, sweet, tart, cookie-filled cheesecake filling.
Cookies and cream cookie bars — you are worth the lactose-induced stomach difficulties.
Cookies and Cream Cheesecake Bars
Yield: about 16 bars
Crust:
18 Oreo cookies
Pinch of salt
4 tablespoons butter, melted
Filling:
12 oz. cream cheese, softened
1/2 cup granulated sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 teaspoon salt
2 small eggs
8 Oreo cookies, crushed
1. Preheat oven to 350 F. Line an 8” square baking pan with parchment paper, leaving some excess hanging over the rim for easy removal later.
2. In a food processor, blend the Oreo cookies with the salt until sandy. Stir in the melted butter. Press mixture firmly into the bottom of prepared pan. Place pan into freezer while preparing filling.
3. In a food processor or electric mixer, beat the cream cheese and sugar until fluffy. Add in the sour cream, vanilla extract, lemon juice, and salt and blend until creamy. Add in the eggs and mix until just combined. Stir in crushed Oreos last.
4. Pour batter over the crust and bang pan against countertop a few times to remove air bubbles. Bake for 33-40 minutes, until the edges are just set but the center is still slightly jiggly. Let cheesecake cool at room temperature for an hour before placing into the fridge to cool for several more hours. Once cooled, lift cheesecake by the excess parchment paper and slice into bars of desired size.
