Wednesday, May 18, 2011

Oreo Cheesecake Bars

i bought my first package of oreos. ever. now before you get all crazy, i have eaten oreos of course. i just don't think i have ever bought a package myself. apparently it's a good thing because as soon as i got home, i taste tested 3 of them. then, just to make sure they hadn't gone stale, i tasted 3 more today.

finally i wised up and made a batch of these oreo cheesecake bars. after-all, they were the reason i bought the package in the first place. it all started with a glance at this. as soon as i laid eyes of the recipe i knew i had to make them.

i know what you're thinking. this food blog has been a bit heavy on the sweets lately. what's up with that? it's true, i have been letting my sweet tooth run the show a bit. i am trying to get that under control. i am attempting to limit myself to one baked good a week. ok, this week will probably have two. baby steps.

so, feast your eyes on these babies. i only changed one thing in this recipe (besides halving the recipe). i reduced the sugar. i'm so glad i did because it surely wasn't missed.

here is the very slightly revised version:

Oreo Cheesecake Bars
adapted from recipe girl

22 oreo cookies 
2 tbs unsalted butter, melted 
12 oz, cream cheese, room temperature 
1/4 cup sugar 
1/3 cups sour cream room temperature 
1 tsp vanilla extract 
1/8 tsp salt
1 extra large egg, room temperature

preheat oven to 325 degrees F.

in the bowl of a food processor, process 14 oreo cookies until finely chopped. melt butter in a medium bowl and add oreos. stir until well combined. press mixture into foil-lined 8x8" baking pan. bake for 10 minutes.

meanwhile, with an electric mixer, cream together cream cheese and sugar on medium speed until smooth (about 2 minutes). scrape down sides well and add sour cream. beat until smooth. add vanilla and salt. scrape down sides and add egg. beat until smooth and combined.

with the food processor, pulse 8 oreos 2-3 times until roughly chopped. stir chopped cookies into cream cheese mixture and pour over crust. bake for 30-40 minutes. (edges should be just starting to brown.)

remove from oven and let cool on wire rack. once cooled, refrigerate at least 3 hours or overnight. serve chilled.

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