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Slutty Cheesecake Bars

Slutty Cheesecake Bars

These Slutty Cheesecake Bars will have you thinking THOUGHTS about cheesecake! A homemade chocolate chip cookie bottom topped with Double Stuff Oreos and then topped with a light and creamy cheesecake. These bars are WOW!
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 15 bars
Calories 540 kcal

Ingredients
  

Cookie Layer

  • ¾ cup unsalted butter softened
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup chocolate chips
  • 14 oz Double Stuff Oreos

Cheesecake Layer

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup full-fat sour cream at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs at room temperature

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes. Allow cheesecake ingredients to come to room temperature.
    My pan wasn't 9x9 but it was the equivalent - just a different shape. :-)
  • For the Chocolate Chip Cookie Dough
  • Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next add the egg, egg yolk, and vanilla extract and continue beating until well mixed.
    ¾ cup unsalted butter, ¾ cup packed light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract
  • In a separate bowl, combine the flour, salt, and baking soda. Slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Add the chocolate chips. Beat until mixed.
    1 ¾ cups all-purpose flour, ¾ teaspoon salt, ¼ teaspoon baking soda, 1 cup chocolate chips
  • Press the dough into an even layer in the prepared pan for your cookie base.
  • Place a layer of whole Oreos cookies over top of the cookie dough, cutting to fit as needed. Save remaining cookies for cheesecake.
    14 oz Double Stuff Oreos
  • For the Cheesecake Filling
  • In a large mixing bowl, beat the softened cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
    16 ounces full-fat brick cream cheese, 1/2 cup granulated sugar
  • Next add the sour cream and vanilla extract, beating until well combined. Finally, beat the eggs just until the mixture is combined.
    1/2 cup full-fat sour cream, 1 1/2 teaspoon vanilla extract, 2 large eggs
  • Fold in the crushed Oreos. Pour cheesecake batter over top of the Oreos and cookie dough. Roughly chop 5 more Oreos to scatter on top.
    14 oz Double Stuff Oreos
  • Bake at 350°F for 25-30 minutes. The center of the cheesecake should be slightly giggly. Remove from the oven and set on a wire rack.
    Allow cheesecake to cool completely in the pan. Then refrigerate for a minimum of 3 hours prior to slicing.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1barCalories: 540kcalCarbohydrates: 61gProtein: 6gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 109mgSodium: 354mgPotassium: 196mgFiber: 1gSugar: 40gVitamin A: 809IUVitamin C: 0.1mgCalcium: 73mgIron: 4mg
Keyword cheesecake, cookie, oreo
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