Oreo Cheesecake Cookie Dough Bars

No, you didn’t read the title wrong.  This is a recipe for probably one of the best desserts I’ve ever had.  Please eat responsibly and try to make them last (Blake and I did not take this advice).  You have been warned.

Also, be prepared: This recipe is a doozy and pretty involved, but is SO WORTH IT.

Mad props to those who created this recipe – Recipe is adapted from one found here.

Ingredients:

  • 1 package of Oreos, crushed.  (I prefer using the Double Stuffed Oreos, because there really is no other option 😛 )
  • 13 tablespoons of unsalted butter (8 tablespoons should be melted & the remaining 5 tablespoons should just be at room temperature)
  • 1/3 cup packed light brown sugar
  • 1/4 cup + 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup mini chocolate chips
  • 12 oz. cream cheese at room temperature
  • 1 large egg, room temperature

Directions:

  1. Pre-heat oven to 325°F.  Line a 9×9 pan with parchment paper and allow some overhang.  Spray with cooking spray.
  2. Making the oreo crust:
    1. In a medium bowl, mix 2 cups of crushed oreos + 8 tablespoons of melted butter.
    2. Press the oreo mixture into the pan and bake for 6-8 minutes.  Set crust aside and let cool.  Leave oven on.
  3. Making the cookie dough topping:
    1. Using a stand mixer bowl, beat 5 tablespoons of butter at room temperature, brown sugar, 3 tablespoons of granulated sugar, salt, and 1 teaspoon of vanilla together until smooth.  This should take about 45-60 seconds.
    2. Mix in flour slowly until just incorportaed.
    3. Add chocolate chips and set aside.
    4. Warning:  This will not end up looking like regular cookie dough.  It’s a relatively dry mixture.  Do not worry (like I did!)
  4. Making the oreo cheese cake filling:
    1. Using a stand mixer bowl, combine the cream cheese and 1/4 cup granulated sugar until smooth.
    2. Mix in egg and 1 teaspoon of vanilla.
    3. Mix in 1/4 cup crushed oreos
  5. Pour the cheese cake filling (made in step  #4) onto the prepared oreo crust (made in step #2).
  6. Using the cookie dough (made in step #3), form clumps using your hands.  There is no wrong way to make the clumps.  Make about 6-10 silver dollar sized clumps and spread evenly over the pan.  Disperse the rest of the loose crust mixture on top, filling in the gaps and covering the cheesecake batter.
    1. This is not going to be beautiful and even in this step and that’s okay!
  7. Bake for about 25 to 35 minutes.  You will know it is done baking when the cookie dough feels dry and and firm.
  8. Lift the parchment paper using the overhang and transfer to a cooling rack.  Cut into square or rectangles for serving.
  9. Store in refrigerator and serve either cold or at room temperature.

 

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