This month for the Secret Recipe Club, I was assigned The Busy Mom Café, written by Nancy. The Secret Recipe Club is a challenge in which you are assigned a blog and you have a month to choose anything you'd like to make from that blog.
I haven't posted since the last Secret Recipe Club reveal day. I took on another person's responsibilities at work this month and have been exhausted every day when I get home. My husband has been amazing and has stepped up and taken over a lot of dinners.
Since it has been getting warmer, I decided to make Cookies and Cream Ice Cream last weekend. Oreos were on sale and so I had an extra package, and instead of eating through row after row of them myself, I decided to make these delicious bars from Nancy's blog that I had been thinking about since I first received her blog. Please head over to Nancy's blog and check out her other recipes. She has a lot of breakfast recipes that sound incredible.
Oreo Cookies and Cream Cheesecake Bars
recipe from THE BUSY MOM CAFE
4 tablespoons unsalted butter,
3-8 ounce packages cream cheese, room
3/4 cup granulated sugar
3/4 cup sour cream,
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs,
1) Preheat oven to 325°F.
Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides, spray
with cooking spray.
2) Place 28 Oreos in a food processor and process until
finely ground. Pour the crushed Oreos into a large bowl. Melt 4 tablespoons of
unsalted butter in a small bowl. Add the melted butter, and stir crumbs and
butter are all combined.
3) Place the cookie-crumb mixture in a foil-lined
pan. Using your fingers, press the mixture firmly and evenly into the bottom.
Bake for 10 minutes, then remove to a cooling rack while you make the
4) Crush up the remaining Oreos in half, so that your oreos are
roughly chopped, and set aside.
5) Combine in a large bowl the cream cheese and sugar.
Beat the combo with an electric mixer on medium speed for about two minutes.
Scrape down the sides and bottom of the bowl with a spatula and beat again until
uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix
6) Add the eggs, one at a time, beating well after each. After
beating in the last egg, scrape down the sides and bottom of the bowl and beat
one more time, to make sure the mixture is fully combined.
7) Pour in the
chopped/ crushed oreos into the filling mixture. Stir in chopped Oreos with the
same rubber spatula. Pour the cream cheese mixture over the baked cookie crust.
Smooth the top with the rubber spatula.
8) Bake for 40 minutes or until the
filling is set around the edges but still slightly wobbly in the
center. Remove the pan to a wire rack to cool to room temperature, about
1 hour or longer.
9) When the cheesecake has set and cooled cover it with
aluminum foil and place in the refrigerator for at least 3 hours or more.
These bars were amazing. I loved the amount of cookie per cream cheese in each bar. Mine took awhile to set-up, so don't make these right before you have to take them somewhere. I had my husband take these to work minus the one that is pictured above, and he said that the guys in his office devoured them. Thanks for a great recipe Nancy, these bars were every bit as delicious as they looked and sounded.