06 March 2013

Oreo Love

Happy National Oreo Cookie Day!!! To show a little Oreo love I made a few different recipes this week...

"Oh, Oh, Oh, ice cold milk
And and Oreo Cookie
They forever go together,
What a classic combination
When a dark, delicious cookie
Meets an icy cold sensation
Like the one and only cream, 
crunch, chocolate, O-R-E-O"

This is one of the delicious recipes that we made. It was super easy to make, and could be easily be your dessert tonight!!

Oreo Cheesecake Bars
recipe by brown eyed baker
For the crust:

23 Oreo cookies (I used the gluten free version)
2   Tbsp melted butter

For the Filling:

12 ounces cream cheese
1   cup granulated sugar
3   eggs, at room temperature
6   Tbsp sour cream
1 1/2 tsp vanilla extract
12 Oreo Cookies, coarsely chopped

1. Preheat oven to 325°F. Line an 8 x 8" baking pan ( I used glass, but metal works fine too) with parchment paper or foil, allowing it to hang over two sides (don't use wax paper - it will smoke in the oven).

2. Make the crust: Process the Oreo cookies in a food processor, or put in a Ziploc baggie and use a rolling pin to roll into fine crumbs. Pour crumbs in a bowl and drizzle melted butter over the top and stir until butter is evenly distributed and all the crumbs are moist. Pour the moist cookie crumbs into the prepared baking dish and press into an even layer (a fork works best for this). Bake for 10 minutes.
3. Make the filling: Beat the cream cheese on medium high speed until smooth, about 2 minutes. Gradually add the sugar and beat until completely incorporated.
4. Slowly add the eggs, one at a time, beating well after each one and mixing until completely combined. Scrape down sides of bowl and add sour cream and vanilla, beat until mixed well.

5. Using spatula, gently fold in chopped Oreos. Pour batter over prepared crust, smoothing it into an even layer. Bake until the edges are set, but the middle still jiggles slightly, about 40-50 minutes depending on your oven.
6. Place pan on a cooling rack and let cool to room temperature (about 2 hours). Cover with plastic wrap and place in refrigerator for at least 3 hours before serving.

7. To serve: Lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in refrigerator for up to one week.

*find original recipe here at  brown eyed baker


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