Oreo Cheesecake Bars

I do a ton with Oreo’s on the blog partly because they remind me of my brother and partly because when I buy them, I feel like I need to use them up quickly. When I make fun recipes and share with others, I all of sudden don’t have to eat the whole bag of them myself. On that note, do Oreo’s come in a bag or a box? As I was writing this blog post I couldn’t remember how other people refer to that plastic that surrounds more plastic filled with Oreos.

One quick Google search later and I’ve confirmed that it is in fact a bag of Oreo’s. Phew, glad we got that covered. Now back to these decadent and messy-looking bars.

Sometimes when I mess around in the kitchen the photos turn out really beautiful. The food is yummy and the pictures convey that so I’ll count it as a win. Other times, the food still tastes good but it drips in all the wrong places or doesn’t quite sit how I want it to. Life happens. These bars were definitely one of those baking instances when things just don’t turn out neat but taste absolutely amazing. So rich and decadent but so messy. Worth it.

When you make these, make sure you have plans for them and aren’t just planning on eating them all by yourself. Trust me when I say you’ll want to share and everyone will be grateful.

Ingredients for the brownie layer:

  • 2 1/2 cups (500g) granulated sugar
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 1 3/4 (115g) cups unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour

Ingredients for the Oreo cheesecake layer:

  • 16 ounces (2 bricks) cream cheese, softened
  • 2/3 Cups (133g) granulated sugar
  • 2 Tablespoons (20g) cornstarch
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1 package Oreos, broken into pieces

Recipe:

  • Preheat oven to 350 degrees
  • Grease a 9x13 pan and set aside
  • Beat sugar, butter, cocoa powder and salt in a large bowl
  • Mix in the eggs one at a time, followed by the vanilla
  • Gently mix in the flour until combined
  • Pour brownie batter into prepared pan and bake for 30 minutes
  • Remove from oven and let cool while you prepare the cheesecake layer
  • Preheat the oven to 350 degrees
  • Cream the cream cheese, sugar and cornstarch
  • Mix in one egg at a time, waiting until just combined before adding the next one
  • Mix in the vanilla extract
  • Pour over brownie layer and top with the chopped up oreos
  • Bake for another 15 minutes before reducing the heat to 250 degrees and baking for another 30 minutes
  • Let cool for an hour before placing in fridge to firm up overnight

Adapted from a recipe by Baking a Moment