Delight in the perfect combination of creamy, rich cheesecake and the beloved Oreo cookie crust with these Chocolate Oreo Cheesecake Bars. This recipe guarantees a melt-in-your-mouth experience with every bite, making it an absolute must-try for all cheesecake and Oreo enthusiasts.
Ingredients:
- 1 1/3 cups crushed Oreo cookies (about 16 cookies)
- 1/4 cup unsalted butter, melted
- 2/3 cup semi-sweet or dark chocolate chips
- 16 ounces cream cheese (two 8-ounce blocks), room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
Instructions:
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or foil. Lightly spray the liner with non-stick cooking spray.
- Oreo Crust: In a medium bowl, combine the crushed Oreo cookies with melted butter, ensuring all crumbs are well-coated. Firmly press this mixture into the bottom of the prepared pan and set aside.
- Melt the Chocolate: In a microwave-safe bowl, place the chocolate chips. Heat on a 50% power level for 90 seconds, pausing every 30 seconds to give it a good stir. Continue to stir outside the microwave until the chocolate is smooth and fully melted. If needed, heat for an additional 15 seconds. Allow it to cool slightly.
- Cheesecake Mixture: Preheat your oven to 325° F. Using an electric mixer (or a hand mixer), beat the cream cheese on medium speed until silky smooth. Add the sugar and vanilla, mixing until incorporated. Now, pour in the cooled melted chocolate and blend well. Finally, incorporate the eggs, adding them one at a time and beating just enough to combine. Remember to frequently scrape down the sides of the bowl to ensure uniform mixing.
- Assemble and Bake: Pour the cheesecake filling over the Oreo crust, spreading it evenly. Bake in the preheated oven for 40-45 minutes. The cheesecake is ready when only the very center has a slight jiggle to it.
- Cool and Chill: After baking, turn off the oven. Leave the cheesecake inside the oven, with the door slightly ajar, for an hour. Then, transfer it to a wire rack, allowing it to cool down to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, but preferably overnight. This ensures it sets properly and makes slicing a breeze.
- Serve: Once fully chilled, slice the cheesecake into squares and enjoy!
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Tip: Garnish with additional Oreo crumbs or whipped cream for an extra touch of indulgence. Enjoy this divine fusion of flavors and textures!
