OREO CHEESECAKE BARS

I can't say for the taste, as I made this for a family function to be held tomorrow but it looks fantastic! I can't imagine it ever tasting bad! I had no problems with caramel oozing out of the crust but I wrapped the base of my Springform in parchment paper and pressed the Oreo crust up the sides and made sure that the caramel base didn't overflow the cookie crust.

I also did a water bath with the pan wrapped in foil. I had some butter leakage but it wasn't major. Side note: I recommend using the parchment paper as I was able to easily remove the cake to a plate for drizzling the caramel and chocolate to make for a great presentation. I have always had problems serving cheesecakes directly from the pan bottom and half of the crust sticking to the pan. This eliminates that problem.


OREO CHEESECAKE BARS


INGREDIENTS

For the crust:
23 Oreo cookies (the whole cookie - icing and all!)
2 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, room temperature
6 tbsp. sugar
6 tbsp. sour cream, room temperature
1/2 tsp. vanilla extract
1/4 tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped (the whole cookie - icing and all!)


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