There are not too many desserts that I would choose over cheesecake, especially if the cheesecake is Oreo chocolate chip cheesecake bars. Let’s just say this is one of my favorite desserts. I find myself drooling over the decadent cheesecake bars every time I think about that rich dessert in my kitchen.
It’s really simple and easy to make. Your family and friends will think that you have been laboring all day over these Oreo chocolate cheesecake bars.
To make this process even more simple you could use a readymade Oreo pie crust. With this recipe, I prefer to crumble my own Oreo cookies to make these Oreo chocolate chip cheesecake bars. All you need to make the crust is the cookies, butter and a device to crush the Oreos.
I used a food processor to crush the cookies, you may choose to place the cookies in a storage bag, and crush the cookie with your hands, use a rolling pin, or something weighted to crush the cookies. I also used a pastry blender to combine the cookie crumbs with the butter as found in step 2.
Step 3, using a 9″x12″ pan place foil in the pan to prevent the mixture from sticking. Spray the pan with vegetable oil and add the crushed cookies to the dish and press it firmly into the pan.
Step 4, the cheesecake mixture comes together fairly easy.
A helpful tip: To prevent the chocolate chips from settling to the bottom of the baking dish coat the chocolate chips with a teaspoon of flour before adding the chocolate chips to the batter.
Here we go, such a decadent dessert. This is a dessert to serve during dinner or for a snack or to look forward to after a long day at work.
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- 3 8 ounces packages, softened
- 1 packages (14.3 ounces) Oreo cookies
- 1 (14 ounces) can sweetened condensed
- ½ cup butter (1 stick)
- 1 tablespoon vanilla extra
- 3 large eggs
- 1 cup mini chocolate chips
- 1 teaspoon flour
- Preheat the oven to 300 degrees.
- Line a 9"x9"-inch baking dish with aluminum foil. Spray the baking dish with vegetable spray. Set the dish aside until needed.
- Make the cookies into crumbs by using a food processor or by crushing the cookies in a storage bag with a rolling pin or weight object.
- Add the melted butter to the crumbs and blend the two together.
- Press the cookie crumbs into the bottom of the prepared baking dish. Set aside until needed again.
- Beat the cream cheese with a mixer until light and fluffy.
- Add condensed milk and beat until smooth.
- Add one egg at a time mixing thoroughly between adding each egg.
- In a small bowl, coat ½ cup of mini chocolate chips in the flour. Mix coated mini chocolate chips with cream cheese mixture.
- Pour cream cheese mixture into baking pan. Sprinkle the remaining mini chocolate chips on top of the cream cheese mixture.
- Bake for 1 hour and 20 minutes until the cheesecake is completely done in the center. Place a toothpick in the center of the cheesecake if it comes out fairly clean the cheesecake is done.
- Remove the cheesecake from the oven an allow it to rest for 30 minutes. Move the cheesecake to the refrigerator to continue to set for one hour. Cut the cheesecake into squares. Enjoy!
