Saturday, July 5, 2014

Oreo Cheesecake Cookie Dough Bars

These amazing bars cant get any better, a Oreo crust,  then a creamy Oreo cheesecake filling, topped off with a cookie dough. These bars everyone will love you have a perfect combination of Oreo, cheesecake and cookie dough..Yes, I know these are the perfect recipe, so go grab all the ingredients, make these bars and grab a tall glass of ice cold milk and enjoy. Perfect for parties, after dinner dessert for your family, or any occasion..Enjoy!!!


For the Oreo Crust:
1 1/2 cups crushed Oreo cookies
5 tablespoons butter, melted
For the cookie dough:
5 tablespoons butter, at room temperature
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup mini chocolate chips 
For the Oreo Cheesecake Filling:
10 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup crushed Oreos


1. Preheat the oven to 325 F. Line an 8-inch square baking pan with parchment paper leaving a little overhang. Spray with cooking spray and set aside.
2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Evenly press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. 
3. Prepare the cookie dough while the crust is cooling. In a large mixing bowl beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1-2 minutes. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.
4. In a large mixing bowl, beat the cream cheese and sugar together until smooth, about 1-2 minutes then mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter evenly into the prepared crust.
5. Using your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. This doesn't have to be perfect. 
6. Bake for about 28-35 minutes, until the cookie dough top feels firm and set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.
7. Lift the cooled bars out by the overhang then cut into bars and store in the refrigerator. Serve cold or at room temperature.

recipe and photo source slightly adapted from:

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