Kids in the Kitchen Wednesday: Oreo Cheesecake Bars

It's a well documented fact the Wisconsin Test Kitchen loves Bakerella. She creates incredibly delicious desserts that take a minimal amount of effort- but receive rave reviews. We made her monster cookie bars for Teacher Appreciation Week earlier this year; and when we saw her recipe for Cookies & Cream Cheesecake Bars; we knew what our contribution to the 4th of July party we were attending was going to be.

Not to brag or anything, but these bars were the first dessert to go at the party. That pretty much says it all right there! But in all fairness, the combination of cookies and cream with thick chocolate frosting is pretty hard to beat. We recommend cutting these bars into small pieces- they are incredibly rich. 

Bakerella's Cookies & Cream Cheesecake Bars

Crust

18 Oreos, crushed into crumbs
2 tbsp. sugar
5 tbsp. butter, melted

Cheesecake Filling
12 oz cream cheese, softened
½ cup sugar
1 tbsp. flour
1 egg, plus 1 yolk
½ cup sour cream
1 tsp. vanilla
12 Oreos, broken into pieces

Chocolate Ganache
½ cup heavy whipping cream
2 tbsp. butter
¾ cup semi sweet chocolate chips
⅛ cup powdered sugar
6 Oreos, broken into pieces

1. Preheat oven to 325 degrees.

2. To make the crust, mix cookie crumbs and sugar together in a medium bowl. Add melted butter and stir until completely combined.

3. Using the bottom of a glass or measuring cup, firmly press mixture into the bottom of an 8″x8″ baking dish. Bake for 10 minutes, then remove from oven and let cool.

4. To make the cheesecake filling, add sugar, cream cheese and flour to a large bowl. Using a mixer on medium-high speed, cream mixture until combined.

5. Turn mixer to low and add egg and yolk, mixing until combined. Add sour cream and vanilla and mix until combined.

6. Stir in broken cookies and pour batter on prepared crust. Bake for 35-40 minutes, then remove and let cool completely.

7. To make ganache, add cream and butter to a saucepan and heat on stove, removing just before boiling.

8. Place chocolate in a large heat-proof bowl and immediately pour cream over it. Let sit for five minutes and then stir until completely combined.

9. Add powdered sugar and beat with a wire whisk until smooth. Pour over cooled cheesecake and top with remaining cookie pieces. Cover and refrigerate overnight.

10. Cut into bars and serve.

Normally during our Kids in the Kitchen posts, we have adorable pictures of our little chefs helping us out. Not so much this week. Instead the smallest chef in the Wisconsin Test Kitchen was too busy sneaking Oreos and running out of the house and into the yard as quickly as possible, to avoid getting caught. Sidenote: Sawyer, you are NOT as sneaky as you think you are! So, you'll have to use your imagination. 

Stay Cool,

The Cool Dads Crew