If I could describe myself as a dessert, I would say I am a cheesecake.
A cheesecake is simple — only needing a couple of ingredients. Cream cheese, eggs, sugar, etc. and there you go.
A cheesecake is flexible. Don’t love Oreos? Add strawberry jam instead. Not a fan of that either? Don’t add any toppings at all.
A cheesecake is delicate, yet strong. If you over bake the cake, it will crack in the center — though the creamy, sweet flavors will remain. A cheesecake can persevere through difficult experiences, but it will still hold scars from those situations.
You never thought you’d hear a cheesecake being described like this, right? Yes, a cheesecake is that deep.
I try to be a cheesecake most days. Though sometimes I am can be a pan of burnt brownies.. 😉
Oreo Cheesecake Bars
- 30 Oreo Cookies
- 2 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 12 tablespoons sour cream, room temperature
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- Pre-heat oven to 325º and line a 9×9 pan with foil or parchment paper.
- In a bowl, crush 20 Oreo cookies and mix with melted butter.
- Gently press butter-Oreo mixture into pan and set aside.
- In another bowl, cream sugar and cream choose.
- Add sour cream, eggs, and vanilla — until a creamy batter forms.
- Chop remaining 10 Oreo cookies and fold into batter.
- Pour batter on top of crust and bake for 25-30 minutes; until the center bounces back.
- Allow to cool at room temperature for 1 hour. Move to fridge for 6 hours (or overnight).
- This is a base recipe. You can substitute Oreo cookies for graham crackers and strawberry jam, caramel sauce, fudge, etc. Remember, this is flexible.
- Make sure all ingredients are at room temperature to ensure everything combines easily.
- I recommend overnight cooling; this allows the flavors to develop and makes the bars easier to cut.