Description
These Chocolate Chip Cookie Oreo Cheesecake Bars combine a rich chocolate chip cookie crust with a layer of whole Oreos and a creamy Oreo-studded cheesecake topping. Baked to perfection and chilled to set, these bars deliver a decadent dessert experience perfect for parties or any sweet craving.
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 ⅓ cup powdered sugar
- 1 tablespoon cornstarch
- ⅔ cup sour cream
- 2 large eggs
- 1 ⅓ cups roughly chopped Oreos, divided
Optional Topping
- Caramel sauce (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or spray it with non-stick cooking spray to 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 well combined and smooth.
- Press Dough into Pan: Evenly press the cookie dough mixture into the bottom of the prepared baking pan, creating a uniform crust layer.
- Add Oreo Layer: Place 24 whole Oreos evenly over the cookie dough layer, covering the surface to create a solid Oreo layer.
- Prepare Cheesecake Filling: In a separate large mixing bowl, beat softened cream cheese, powdered sugar, and cornstarch with a hand mixer until the mixture is light and fluffy.
- Add Sour Cream: Mix in the sour cream until the filling becomes smooth and creamy.
- Incorporate Eggs: Add the two eggs one at a time to the cheesecake mixture, mixing just until each egg is fully incorporated to maintain a smooth texture.
- Fold in Chopped Oreos: Gently fold in ⅔ cup of the roughly chopped Oreos into the cheesecake batter to distribute cookie pieces throughout the filling.
- Assemble Cheesecake Layer: Spread the cheesecake mixture evenly over the Oreo layer in the pan.
- Top with Remaining Oreos: Sprinkle the remaining ⅔ cup chopped Oreos evenly on top of the cheesecake layer for extra crunch and flavor.
- 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), being careful not to overbake to avoid cracking.
- Cool: Remove the pan from the oven and place 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 to fully chill and set the bars for clean slicing.
- Serve: When ready to serve, lift the bars out of the pan using the parchment paper, cut into 15 squares, and optionally drizzle with caramel sauce for a decadent finish.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother cheesecake texture.
- Do not overmix the cheesecake batter to avoid air bubbles and cracks during baking.
- Use parchment paper for easy removal of bars without breaking.
- Chilling the bars overnight improves the flavor and firmness.
- Optional caramel sauce adds extra sweetness but is not necessary for the recipe.
- Keep the baking temperature steady and avoid opening the oven frequently during baking.
