Description
Delight in these decadent Chocolate Chip Cookie Oreo Cheesecake Bars that combine a rich cookie crust, a layer of whole Oreos, and a creamy Oreo-studded cheesecake topping. Perfectly baked to achieve a smooth, set cheesecake with crunchy Oreo bits, these bars are chilled to perfection and optionally drizzled with caramel sauce for an indulgent treat that serves 15.
Ingredients
Scale
Cookie Crust
- 17.5 ounce package chocolate chip cookie mix
- ½ cup (1 stick) salted butter, softened
- 1 large egg
Oreo Layer
- 24 Oreos
Cheesecake Filling
- 16 ounces (2 8-ounce packages) cream cheese, softened
- 1 â…“ cup powdered sugar
- 1 tablespoon cornstarch
- â…” cup sour cream
- 2 large eggs
- 1 â…“ cups roughly chopped Oreos, divided
Optional Topping
- Caramel sauce (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or spray it with non-stick cooking spray to ensure the bars do not stick.
- Make Cookie Dough: In a large mixing bowl, beat the chocolate chip cookie mix, softened butter, and one egg together using a hand mixer until the dough is smooth and well combined.
- Press Dough into Pan: Evenly press the cookie dough into the bottom of the prepared pan, forming a uniform crust layer.
- Add Oreo Layer: Arrange 24 whole Oreos evenly over the cookie dough base, covering the surface completely.
- Prepare Cheesecake Filling: In a separate large bowl, beat the softened cream cheese, powdered sugar, and cornstarch with a hand mixer until light and fluffy.
- Add Sour Cream: Mix the sour cream into the cream cheese mixture until smooth and creamy.
- Incorporate Eggs: Add the eggs one at a time, mixing after each until fully incorporated to maintain a smooth consistency.
- Fold in Chopped Oreos: Gently fold in â…” cup of the chopped Oreos to distribute cookie pieces throughout the cheesecake filling.
- Assemble Cheesecake Layer: Spread the cheesecake mixture evenly over the Oreo layer in the pan.
- Top with Remaining Oreos: Sprinkle the remaining â…” cup of chopped Oreos evenly over the cheesecake layer for added texture and flavor.
- Bake: Bake in the preheated oven for 35 to 40 minutes, until the cheesecake is just set and the center reaches approximately 150°F (65°C), being careful not to overbake.
- Cool: Remove from oven and allow the bars to cool on a wire rack to room temperature.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours to fully set and chill.
- Serve: Lift the bars out using the parchment paper, cut into 15 squares, and optionally drizzle with caramel sauce before serving.
Notes
- Make sure not to overbake the cheesecake layer to avoid cracks and dryness; it should still have a slight jiggle when done.
- Using softened butter and cream cheese ensures smooth dough and filling textures.
- For easier removal, allow the bars to chill completely before cutting.
- Caramel sauce is optional but adds a lovely touch of sweetness and richness to the finished bars.
- You can store leftovers in an airtight container in the refrigerator for up to 5 days.
