Description
Indulge in these decadent Chocolate Chip Cookie Oreo Cheesecake Bars that combine a buttery chocolate chip cookie crust with a whole layer of Oreos and a creamy cheesecake filling loaded with chopped Oreos. Baked to perfection and chilled for hours, these rich dessert bars deliver a delightful combination of textures and flavors perfect for any occasion.
Ingredients
Scale
Cookie Crust
- 17.5 ounce package chocolate chip cookie mix
- ½ cup (1 stick) salted butter, softened
- 1 large egg
Oreo Layer
- 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 rough chopped Oreos, divided (⅔ cup for batter and ⅔ cup for topping)
Optional
- Caramel sauce (for drizzling)
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 grease it with non-stick cooking spray to prevent sticking.
- Make Cookie Dough: In a large bowl, use a hand mixer to combine the chocolate chip cookie mix, softened butter, and one egg. Beat until the dough is smooth and well mixed.
- Press Dough into Pan: Evenly press the cookie dough mixture into the bottom of the prepared baking pan to form a uniform crust layer.
- Add Oreo Layer: Arrange 24 whole Oreos evenly over the pressed cookie dough, 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 the mixture is light and fluffy.
- Add Sour Cream: Mix the sour cream into the cheesecake mixture until smooth and creamy.
- Incorporate Eggs: Add the two eggs one at a time, mixing just until each egg is fully incorporated to maintain a smooth texture.
- Fold in Chopped Oreos: Gently fold in ⅔ cup of chopped Oreos into the cheesecake batter to evenly distribute cookie pieces.
- Assemble Cheesecake Layer: Spread the cheesecake filling evenly over the Oreo layer in the pan.
- Top with Remaining Oreos: Sprinkle the remaining ⅔ cup chopped Oreos on top of the cheesecake layer for added texture 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 keep the creamy texture.
- Cool: Remove the pan from the oven and let it cool to room temperature on a wire rack.
- Chill: Cover tightly with plastic wrap and refrigerate for at least 3 hours to fully chill and set the bars.
- Serve: Use the parchment paper to lift the bars out of the pan. Cut into 15 squares and optionally drizzle with caramel sauce before serving for an extra decadent touch.
Notes
- Ensure the cream cheese is softened before mixing to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecake layer to prevent cracking and dryness; it should still jiggle slightly when done.
- Chilling is important for the bars to firm up and achieve the perfect texture.
- You can substitute caramel sauce with chocolate or fudge sauce if desired for topping.
- Use parchment paper to make removing the bars easier and cleaner.
