Slutty Cheesecake Bar
Slutty Cheesecake Bars are a decadent dessert that combines a chewy cookie dough base, a creamy cheesecake layer, and a crunchy Oreo topping, all drizzled with salted caramel. These indulgent bars are the perfect sweet treat for any occasion, blending rich flavors and textures in every bite.
Ingredients
For the Cookie Dough
- 10 ounces store-bought or homemade cookie dough
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup chocolate chips
- 18 Oreo cookies broken into large chunks
For the Cheesecake Layer:
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Salted caramel sauce for drizzling
Instructions
Slutty Cheesecake Bars
- Preheat the oven to 325 F. Grease an 8x8 baking pan with cooking spray, and for easy serving, line the pan with parchment paper.
- In a medium bowl, combine melted butter and sugars. Mix them until thoroughly combined.
- Add egg yolk and vanilla, and mix again until smooth.
- Incorporate baking soda, salt, and flour. Mix gently until just combined to avoid over-mixing.
- Fold in chocolate chips, distributing them evenly through the dough.
- Press the cookie dough mixture evenly onto the bottom of the prepared pan, ensuring it forms a thin layer.
- Break 18 oreos into large pieces and place them over the cookie dough, covering as much area as possible.
Make Slutty Cheesecake Bars
- For the cheesecake layer, combine cream cheese and sugar in a mixing bowl. Beat them together on medium/low speed using a stand mixer or hand mixer.
- Add sour cream and beat until the mixture is completely smooth. Add the eggs, one at a time, mixing by hand to avoid over mixing. Add vanilla and salt, and mix again.
- Pour the cream cheese mixture carefully over the oreo cookies. Spread evenly to form a smooth layer. Top with more broken oreo chunks.
- Bake for 30-35 minutes or until there is a slight jiggle in the center of the cheesecake. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove it and let it cool to room temperature on the counter.
- Once completely cooled, cover it and place it in the fridge for at least 3 hours to set up. Before serving, drizzle with salted caramel sauce and cut into squares
Notes
If you're short on time, using premade cookie dough is a convenient option. For the bottom layer, 10 oz of dough is the perfect amount. To give your dessert a delicious twist, try incorporating oreos, or for those with dietary restrictions, substitute regular oreos with gluten free oreos and swap in gluten free flour for the cookie dough base. It's essential that all ingredients are at room temperature to ensure your cheesecake turns out smooth and velvety. A slight variation in the base can make the entire dessert even more exciting and tailored to personal preferences