Description
Delight in these decadent Chocolate Chip Cookie Oreo Cheesecake Bars, combining a rich chocolate chip cookie crust layered with whole Oreos and a creamy cheesecake filling studded with chopped Oreos. Baked to perfection and chilled for a smooth texture, they make an irresistible dessert that’s perfect for sharing.
Ingredients
Scale
Cookie Crust
- 17.5 ounce package chocolate chip cookie mix
- ½ cup (1 stick) salted butter, softened
- 1 large egg
- 24 whole Oreos
Cheesecake Filling
- 16 ounces (2 8-ounce packages) cream cheese, softened
- 1 â…“ cup powdered sugar
- 1 tablespoon cornstarch
- â…” cup sour cream
- 2 large eggs
- 1 â…“ cups roughly chopped Oreos, divided
Topping (Optional)
- Caramel sauce for drizzling
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 with non-stick cooking spray to ensure easy removal and prevent sticking.
- 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 smooth and well combined.
- Press Dough into Pan: Evenly press the cookie dough mixture into the bottom of the prepared baking pan, forming a uniform crust layer.
- Add Oreo Layer: Arrange 24 whole Oreos evenly over the cookie dough crust, covering the entire surface.
- Prepare Cheesecake Filling: In a separate large bowl, beat the 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 cheesecake mixture becomes smooth and creamy.
- Incorporate Eggs: Add the two eggs one at a time, mixing just until fully incorporated after each addition to maintain a smooth texture.
- Fold in Chopped Oreos: Gently fold in â…” cup of the chopped Oreos into the cheesecake batter to distribute cookie pieces evenly.
- Assemble Cheesecake Layer: Spread the cheesecake mixture evenly over the Oreo layer in the pan.
- Top with Remaining Oreos: Sprinkle the remaining â…” cup chopped Oreos evenly over the cheesecake layer for added crunch.
- 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). Avoid overbaking to keep the texture creamy.
- Cool: Remove from oven and place the pan on a wire rack to cool to room temperature.
- Chill: Cover tightly with plastic wrap and refrigerate for at least 3 hours to allow the bars to fully set and chill.
- Serve: Lift the bars out of the pan using the parchment paper, cut into 15 squares, and optionally drizzle with caramel sauce before serving.
Notes
- Make sure cream cheese and butter are softened for easy mixing and smooth texture.
- Do not overbake the cheesecake layer to maintain a creamy consistency.
- Chilling for at least 3 hours is important for the bars to set properly and for flavors to meld.
- Using parchment paper helps remove the bars easily from the pan without breaking.
- Optional caramel drizzle adds a deliciously sweet finish but can be omitted for a less sweet option.
