Description
Delight in these decadent Chocolate Chip Cookie Oreo Cheesecake Bars, featuring a rich cookie crust, a whole Oreo layer, and a creamy, dreamy cheesecake filling mixed with chopped Oreos. Perfect for dessert lovers craving a combination of cookies and cheesecake with an optional caramel drizzle for extra indulgence.
Ingredients
Scale
Cookie Crust
- 17.5 ounce package chocolate chip cookie mix
- ½ cup (1 stick) salted butter, softened
- 1 large egg
- 24 Oreos
Cheesecake Filling
- 16 ounces (2 8-ounce packages) cream cheese, softened
- 1 ⅓ cup powdered sugar
- 1 tablespoon cornstarch
- ⅔ cup sour cream
- 2 large eggs
- 1 ⅓ cups rough chopped Oreos, divided
Optional Topping
- Caramel sauce
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 don’t stick.
- Make Cookie Dough: In a large mixing bowl, use a hand mixer to beat together the chocolate chip cookie mix, softened butter, and one egg until the dough is well combined and smooth.
- Press Dough into Pan: Evenly press the cookie dough mixture into the bottom of the prepared baking pan, creating a uniform crust layer.
- Add Oreo Layer: Place 24 whole Oreos evenly over the cookie dough layer, covering the surface.
- Prepare Cheesecake Filling: In a separate large mixing bowl, beat softened cream cheese, powdered sugar, and cornstarch with a hand mixer until light and fluffy.
- Add Sour Cream: Mix in the sour cream until the filling becomes smooth and creamy.
- Incorporate Eggs: Add the two eggs one at a time to the cheesecake mixture, mixing just until each egg is fully incorporated to maintain a smooth texture.
- Fold in Chopped Oreos: Gently fold in ⅔ cup of the chopped Oreos into the cheesecake batter to distribute cookie pieces throughout.
- Assemble Cheesecake Layer: Spread the cheesecake mixture evenly over the Oreo layer in the pan.
- Top with Remaining Oreos: Sprinkle the remaining ⅔ cup chopped Oreos evenly on top of the cheesecake layer for extra crunch and flavor.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the cheesecake layer is just set and the center reaches about 150°F (65°C), being careful not to overbake.
- Cool: Remove the pan from the oven and place it on a wire rack to cool to room temperature.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours to fully chill and set the bars.
- Serve: When ready to serve, lift the bars out of the pan using the parchment paper, cut into 15 squares, and optionally drizzle with caramel sauce for a decadent finish.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake filling.
- Do not overbake the cheesecake layer to avoid cracks and dryness; it should just be set in the center.
- Using parchment paper makes removing the bars easier after chilling.
- You can substitute salted butter with unsalted butter plus a pinch of salt if desired.
- Chilled bars can be stored covered in the refrigerator for up to 5 days.
- Allow bars to come to room temperature for a few minutes before serving for best texture.
