Description
Delight in these rich and indulgent Chocolate Chip Cookie Oreo Cheesecake Bars, featuring a buttery chocolate chip cookie crust layered with whole Oreos, creamy Oreo-studded cheesecake filling, and topped with chopped Oreos for an irresistible crunchy finish. Perfectly baked, chilled, and optionally drizzled with caramel sauce, these bars combine classic flavors in a decadent dessert that’s sure to impress.
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 cookies)
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)
Optional Topping
- Caramel sauce
Instructions
- Preheat Oven and Prepare Pan Preheat your oven to 350°F (175°C). 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 completely.
- 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 chopped Oreos into the cheesecake batter to distribute cookie pieces throughout.
- 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). Be careful not to overbake to maintain a creamy texture.
- 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.
- 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
- Ensure cream cheese is fully softened for a smooth cheesecake filling without lumps.
- Do not overbake to avoid cracking or drying out the cheesecake layer.
- Use parchment paper for easy removal of bars from the pan.
- Chilling is essential for the bars to fully set and develop flavor.
- Caramel sauce is optional but adds a lovely sweet finish complementing the chocolate and cream cheese flavors.
- For best texture, use fresh Oreos and avoid crushing until specified for distinct Oreo pieces.
