I feel like I should apologize for these right from the start. After many requests for oreo cheesecake bars, it was time to give in. My intentions were innocent, then I figured – if I’m gonna go there, I’m gonna go there. So I went there, and now you have oreo cheesecake bars that also double as fabulous adult only Halloween treats!
First I made the cookie crust that is loaded with crushed up oreos. Dangerous territory to begin with, and then I added a little Godiva white chocolate liqueur to take things up a notch. The cookie dough is serious business, and just try to pry yourself away from it long enough to get it in the pan, okay! After that, it only made sense to add some liqueur to the cheesecake filling as well. Why would I stop now? At this point, I was thinking I might have to add a disclaimer in the post along the lines of: Bake time will vary depending on how much batter you eat before it goes in the oven… What can I tell you, some things will never change. After a quick trip in the oven, and I regained some self control, I thought these would look even better with some chocolate glaze…
Then, due to the fact that I’m sprinkle happy, I busted out the Halloween sprinkles. We are all in agreement that sprinkles make everything better, right? Good, because personally I think people would be a lot happier if they had more sprinkles in their lives.
So I went to town, and then these bars were a party waiting to happen! Then you have to wait for the glaze to set so you can cut them. This is the part also referred to as torture.
Last you will cut them and despite your best efforts, you will probably eat three. We don’t really need to go into how I know that, let’s just go with it. Then you will put them in decorative cupcake liners and share with your friends. Maybe you won’t share, and that’s okay too. While these are perfect for Halloween, they’re great any time. Just get regular oreos, and different sprinkles, or no sprinkles – gasp. Enjoy and Happy Halloween!
- 4 ounces unsalted butter, room temp
- 1/4 cup sugar
- 3/4 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 Tablespoons Godiva white chocolate liqueur
- 1 cup + 2 tablespoons AP flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 oreos crushed
- 16 ounce cream cheese, room temp
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons Godiva white chocolate liqueur
- 20 oreos crushed up
- 2 & 1/4 ounces unsalted butter
- 4 ounces dark chocolate
- 1 & 1/2 teaspoons light corn syrup
- Preheat oven to 325 degrees.
- Cream butter and sugars till light and fluffy.
- Add egg and vanilla extract, and liqueur.
- Add flour, baking soda, baking powder, and salt, and mix to combine.
- Gently mix in crushed oreos.
- Line an 8″ square pan with parchment paper & spray with nonstick spray. Spread cookie dough evenly in pan and bake at 325 degrees for approx. 30 minutes rotating once halfway through.
- Mix cream cheese and sugar in mixer.
- Add eggs and vanilla extract.
- Add in liqueur.
- Add the crushed oreos to the batter. Pour cheesecake batter on top of cooled crust. For a little extra insurance, I spray the pan with some nonstick spray again before adding the cheesecake batter.
- Bake at 325 degrees for 35-40 minutes.
- Once bars have cooled, refrigerate them over night before cutting them. If you want to glaze them, make sure they have completely cooled first!
- Melt butter and chocolate together.
- Stir in light corn syrup.
- Quickly pour over bars. I recommend using the glaze a little warmer than room temp.
- Wait about 10-15 minutes after glazing to decorate with sprinkles. Refrigerate till set.
- Cut bars with a clean, hot knife to get a clean cut.
Please note that I got 16 out of this batch. I cut them pretty small and found they were the perfect size. If you want to cut them larger you will get about 12.