These Oreo Cheesecake Bars are a great dessert recipe for the Super Bowl or any party!
When I think of the Super Bowl, I think of healthy foods. I think of green smoothies and kale chips and tofu and flax seed granola and…
That’s not right at all.
Let’s start over.
When I think of the Super Bowl, I think of deep fried mozzarella sticks, giant bowls of chili and hot wings, hip-widening creamy dips, and bite sized desserts– many of them, preferably with chocolate.
We’ve had a good long run of healthy recipes here on the blog, but I hope you’re as ready as I am to jump back on the dessert train. I’ve grown to love cooking over the years, and I’ve really enjoyed this season of healthier recipes. But baking is my first love and there’s nothing like the warmth of the oven, the drum of my mixer blade, and the smell of dessert wafting from the kitchen to make my soul happy.
I figured if I was jumping back into this dessert train, I might as well go all out with two of my favorite things: Oreos and Cheesecake. I really don’t feel much explanation is in order. I mean, when you combine two things as amazing as Oreos and Cheesecake magical things happen. In fact, a unicorn might have actually been born when this came out of the oven.
These bars are easy to throw together, totally make ahead friendly, and, since they’re fairly rich, you can cut them small and feed a bunch of people (or just a few people who really love cheesecake).
So do your part to grow the unicorn population. Make Oreo Cheesecake Bars. Share them with your friends. Be the star of your Super Bowl party.
Then make another batch and hoard all the creamy, crunchy, chocolatey Oreo goodness for yourself. I don’t think the unicorns will mind.
Oreo Cheesecake Bars
- 36 Oreos, divided
- 1/4 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla
- 3 large eggs
- 6 ounces semisweet chocolate, chopped
- Preheat the oven to 325 degrees. Line a 9 x13 inch baking pan with foil allowing it to go up each end and up the sides. Spray with cooking spray.
- Place 26 of the Oreos in a ziplock bag and use a rolling pin to smash them into fine crumbs. (You can also use a food processor if you have one). Add the melted butter to the bag, zip it up tight, and shake it until well combined.
- Press the Oreos down into the bottom of the prepared pan.
- In the bowl of a stand mixer, beat together the cream cheese and sugar until well combined, about 3 minutes. Scrape down the sides then add the sour cream and vanilla and beat until smooth. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Pour the mixture over top of the Oreo crumb crust.
- Bake for 42-45 minutes or until the edges are completely set and the center is just barely jiggly. Allow the cheesecake to cool. Refrigerate for at least 2 hours.
- Meanwhile,melt the chocolate in a double boiler or in the microwave in 1 minute increments until smooth. Roughly chop or crumble the remaining Oreos.
- Once the bars are set, use the foil to pull them from the pan. Spread the remaining crumbled Oreos evenly on top of the baked cheesecake.Use a spoon to drizzle the ganache evenly over the bars. Allow the chocolate to set for 10-15 minutes then cut into bars and serve.
Recipe adapted from Mel’s Kitchen Cafe