Chocolate lovers get ready, this is the ultimate cheesecake for you! Chocolate Oreo Cheesecake Bars are a creamy, chocolatey dessert, with chopped Oreos. Can it get any better than that?? I don’t think so.
Ok I have a confession to make, I am addicted to Oreos! Lately I want to eat them all and put them into everything that I bake! You name it and I’m all, “Can we add Oreos to that?” Since I’ve been craving chocolate lately I decided to make chocolate cheesecake bars, but could I just leave them plain? Nope! I ran out to the store and bought a package of Oreos. Since I love traditional cheesecake with Oreos, I figured why not put a twist on it?
These cheesecake bars start out with the traditional cheesecake base with a little cocoa powder added to the batter. This makes for a rich, creamy, chocolatey base to add Oreos. They add a little texture to the already decadent cheesecake and a little extra sweetness. I mean look at those chunks of Oreos running through the batter! Ugh I want I eat the whole pan! Believe me, these did not last twenty-four hours in my house.
I’m loving that this is portable cheesecake!! Cheesecake can be hard to take to a party or special occasion because it is difficult to remove the bottom of the springform pan before serving. Don’t try it, I have and the results are disastrous! The solution: make cheesecake bars, cut them up and bring them to whomever you like. I’m sure they won’t be disappointed!
What are your favorite cheesecake varieties? Let me know!
Chocolate Oreo Cheesecake Bars (makes 9 squares)
4 Tablespoons butter, melted
12 ounces cream cheese
6 tablespoons sour cream
6 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
12 Oreos roughly chopped
1. To make the crust preheat oven to 325 degrees. Place the Oreos in a resealable bag and crush with a rolling pin until they resemble coarse sand (you may also use a food processor). Place the Oreos in a medium sized bowl and add the melted butter. Moisten the crumbs using a fork until they are all evenly coated. Press crust into an 8×8 inch square baking pan and bake for 10 minutes. Set aside to cool.
2. In a large mixing bowl blend the cream cheese and sour cream using a handheld mixer on medium speed for about 2 minutes until light and fluffy. Add the sugar and blend to combine. Beat in the vanilla, salt, and egg on medium speed until thoroughly mixed. Add the cocoa powder and mix until fully incorporated, scraping down the bowl with a rubber spatula as necessary. Fold in the chopped Oreos with a rubber spatula, being careful not to over mix.
3. Pour the batter over the cooled crust smoothing the top evenly with a spatula. Bake for 40 minutes, until edges are set but the middle may still be wobbly. Cool on a wire rack at room temperature for 1 hour, then move the cheesecake to the refrigerator to chill for 3 hours.
Adapted from Annie’s Eats