Description
Indulge in these decadent Chocolate Chip Cookie Oreo Cheesecake Bars that combine a rich chocolate chip cookie crust, a hidden layer of whole Oreos, and a creamy Oreo-studded cheesecake topping. Perfectly baked and chilled to set, these bars offer a delightful blend of textures and flavors, finished optionally with a drizzle of caramel sauce for an extra touch of sweetness.
Ingredients
Scale
Cookie Crust
- 17.5 ounce package chocolate chip cookie mix
- ½ cup (1 stick) salted butter, softened
- 1 large egg
- 24 Oreos (whole)
Cheesecake Filling
- 16 ounces (2 8-ounce packages) cream cheese, softened
- 1 â…“ cups powdered sugar
- 1 tablespoon cornstarch
- â…” cup sour cream
- 2 large eggs
- 1 â…“ cups rough chopped Oreos, divided (â…” cup folded into batter, â…” cup for 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 it with non-stick cooking spray to ensure the bars don’t stick.
- Make Cookie Dough: In a large mixing bowl, beat together the chocolate chip cookie mix, softened butter, and one egg with a hand mixer 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 surface completely.
- Prepare Cheesecake Filling: In a separate large mixing bowl, beat the softened cream cheese, powdered sugar, and cornstarch using a hand mixer until light and fluffy.
- Add Sour Cream: Mix in the sour cream until the cheesecake filling is smooth and creamy.
- Incorporate Eggs: Add the two eggs one at a time, mixing just until each egg is fully incorporated to maintain a silky texture.
- Fold in Chopped Oreos: Gently fold â…” cup of the chopped Oreos into the cheesecake batter to add cookie chunks throughout.
- Assemble Cheesecake Layer: Spread the cheesecake mixture evenly over the Oreo layer in the pan, creating a thick, creamy layer.
- Top with Remaining Oreos: Sprinkle the remaining â…” cup chopped Oreos evenly over the cheesecake layer for added texture and flavor.
- Bake: Place the pan into the preheated oven and bake for 35 to 40 minutes, or until the cheesecake layer is just set and the center reaches about 150°F (65°C). Be careful not to overbake to avoid cracking.
- Cool: Remove the pan from the oven and set 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, allowing the bars to fully chill and set before serving.
- Serve: When ready, lift the bars out of the pan using the parchment paper, cut into 15 squares, and optionally drizzle caramel sauce over the top for a decadent finish.
Notes
- Ensure the cream cheese is softened for a smooth cheesecake batter.
- Do not overmix the cheesecake batter once eggs are added to prevent cracks.
- Baking time may vary; check for set edges and a slightly jiggly center.
- Chilling the bars overnight improves flavor and texture.
- The caramel sauce is optional but adds a nice contrast to the rich bars.
- Use parchment paper for easy removal of the bars from the pan.
