White Chocolate Oreo Cheesecake Bars
for the Crust
23 Oreo cookies
2 tablespoons unsalted butter, melted
for the Cheesecake
12 ounces cream cheese, room temperature
3/4 cup granulated sugar
3 eggs, at room temperature
1/2 cup white chocolate, melted
6 tablespoons sour cream
1 teaspoon vanilla extract
12 Oreo cookies, broken or coarsely chopped
for the White Chocolate Ganache
1/2 cup heavy cream
1 cup white chocolate
Make the crust.
Preheat the oven to 325F.
Place the oreo cookies, and a couple tablespoons of melted butter into a food processor.
Pulse until fine crumbs.
Line the bottom of a 9x9 inch pan with parchment paper. Let the excess paper hang over the sides; this will make removal easier at the end.
Pour the crumbs on top of the parchment and spread evenly. Press the crumbs down especially at the edges and corners.
Bake for 10 minutes. Remove the crust and let it cool on a cooling rack. Keep the oven on.
Beat room temperature cream cheese in a bowl for a minute until it is smooth.
Add the eggs one at a time beating thoroughly after each addition.
Add the sour cream, melted chocolate, and vanilla extract. Beat thoroughly.
Pour over the cream cheese mixture.
Smooth it over with a spatula and tap the bottom of the cheesecake on the countertop to bring up any bubbles that might be trapped inside the filling.
Bake for 40-50 minutes or until the edges are golden brown. When you wiggle the pan the center should be solid.
Leave it on the countertop to cool. When it is cool enough to handle, throw it into the refrigerator to cool completely.
Put a bowl of white chocolate over a simmering pot of water making sure not to let the bottom of the bowl touch the water.
Add the cream and stir until the mixture is melted and smooth.
Drizzle over the cheesecake and refrigerate again till the chocolate is set.
Finally, cut into squares.
Store in the refrigerator, or freeze for up to two weeks. These taste delicious frozen as well.
And as always, Chow!
Thanksgiving and Christmas are just around the corner, and as your coworkers and church group have reminded you, so is the annual dread of what you're going to make for the holiday potluck. Don't dread, make cheesecake. It's that simple!
1 9x9 inch pan or 9 large squares or 16 regular sized squares
Saturday, November 8, 2014 - 8:38pm