Oreo Cheesecake Bars

Oreo Cheesecake Bars

Cheesecake has long been my dessert infatuation of choice. Having never been a big fan of traditional cake with frosting (I know, right?!), I started turning to birthday alternatives around the time I was in middle school. I went through an ice cream cake phase, then it was tiramisu and finally, cheesecake. I’ve had some version of cheesecake for my birthday more years than I can count. Once I really got the baking bug, I started experimenting with baking my own. The very first birthday “cake” that I made myself was an Oreo Cheesecake, as that was my favorite flavor from The Cheesecake Factory at the time. I don’t make many cheesecake bars (instead opting for a cheesecake the size of my head), but after playing around with some cheesecake bars this summer, I decided I needed to make more of them. An Oreo version was the next logical step.

Oreo Cheesecake Bars

These cheesecake bars have a thick, substantial crust, which I love. Nothing is worse than cheesecake or cheesecake bars that sit upon a wimpy, thin, soggy crust. Thick and sturdy is the only way to go, and this crust fits the bill. On top is a smooth, creamy cheesecake that is absolutely packed with chopped Oreo cookies. One of the things I love about cheesecake bars is that I don’t feel nearly as guilty about eating two as I do when I eat two pieces of cheesecake (not that that’s ever stopped me!).

I haven’t used them in this recipe yet, but if you wanted to go the 100% from-scratch route, you could even use homemade Oreos! That cuts down on the guilt factor even more ;-)  If you give them a try in the recipe, I’d love to hear how it goes!

Oreo Cheesecake Bars

Oreos… Cheesecake…

Life is very good.

Oreo Cheesecake Bars

One year ago: Cheddar and Ale Soup with Potato & Bacon
Three years ago: Quiche Lorraine Scones

Oreo Cheesecake Bars

Yield: 16 bars

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 6 hours

A bar version of the fabulous Oreo Cheesecake, complete with an Oreo crumb crust and a creamy cheesecake loaded with chopped Oreo cookies!

Ingredients:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted

For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped

Directions:

1. Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.

2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).

3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.

5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.

(Recipe adapted from Table for Two)

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118 Responses to “Oreo Cheesecake Bars”

  1. Erika @ The Hopeless Housewife on January 24, 2013 at 12:30 am

    Wow these looks so rich and delicious!

    Reply

  2. Lu on January 24, 2013 at 12:33 am

    Yummmmm! I’m hungry right now (it’s six a.m. in Italy!). So delicious! Have a good day, Lu

    Reply

  3. Katie @ Blonde Ambition on January 24, 2013 at 12:38 am

    I totally agree on the awesomeness of a nice sturdy crust. Nothing is worst than a soggy cheesecake crust! These look delicious!

    Reply

  4. Aikko @ Bake Happy on January 24, 2013 at 12:51 am

    Another great way to enjoy oreos! Yey! Thanks Michelle! :)

    Reply

  5. Miriam @ Overtime Cook on January 24, 2013 at 1:10 am

    Oh my god. I absolutely need to make this one! Totally drooling at my computer here!

    Reply

  6. Azzina on January 24, 2013 at 2:02 am

    Always i miss the perfect timing of your post. Simple awesome
    Cheese cake.

    Reply

  7. Elaine@mortgagefreeinthree.com on January 24, 2013 at 4:43 am

    This looks fabulous – I am off to have a look around our local shops to see if there is something I can substitute for your Oreo cookies (I am Scottish BTW).

    My son has been ill – and this could be a perfect pick-me-up for him this weekend.

    Reply

  8. Kevin (Closet Cooking) on January 24, 2013 at 6:22 am

    Those oreo cheesecake bars look so good! I could go with a few of them for breakfast right now! :)

    Reply

  9. megan @ whatmegansmaking on January 24, 2013 at 6:47 am

    These look amazing! I love oreo cheesecake – but I don’t think I’ve ever had it made from scratch – just those pudding cheesecake things. I’ve got to try this :)

    Reply

  10. Jennifer @ Peanut Butter and Peppers on January 24, 2013 at 6:48 am

    Oh man, I love oreos and cheesecake and together looks heavenly!!! What a beautiful recipe!

    Reply

  11. Heather @ SugarDish(Me) on January 24, 2013 at 7:22 am

    Ohhhh my goodness! These are amazing! I’m with you– no wimpy crust.

    Reply

  12. 5lita5 on January 24, 2013 at 7:28 am

    I SO love the newsletter every day, but you are SOOO killing me and my resolve to slow down on the sweets!! These look absolutely decadent and have set off my sweet tooth… not that it was really in hibernation. :) Thanks for bringing sweetness & joy & flavor & friendship (yes friendship! You write SO well, it’s hard to NOT relate to you as someone I really know in person) & FUN to my Inbox every morning. I look forward to them & to seeing what you & Einstein have been up to & what new delicious item is awaiting me.

    Reply

  13. Liz @ Tip Top Shape on January 24, 2013 at 7:46 am

    These look great! I looovvee cheesecake. We go to the cheesecake factory fairly often and we always get a slice at the end. The oreo one used to be my go-to, but then I discovered the red velvet one. Ugh, SO GOOD.

    Reply

  14. bridget {bake at 350} on January 24, 2013 at 8:40 am

    I just fainted.

    Reply

  15. Katrina @ Warm Vanilla Sugar on January 24, 2013 at 8:50 am

    These look like a big cookies and cream Hershey’s bar!! Yum!

    Reply

  16. Caroline @ chocolate & carrots on January 24, 2013 at 9:06 am

    Oh my, these just look fantastic! I too am a sucker for cheesecake. But, add oreo’s to the mix, and I’m your girl! :D Yum!

    Reply

  17. Kristine on January 24, 2013 at 9:25 am

    Looks pretty damn awesome!!

    Reply

  18. Sues on January 24, 2013 at 9:44 am

    These look CRAZY awesome!! What could be better??

    Reply

  19. Julie @ Table for Two on January 24, 2013 at 10:02 am

    These look so good I could just lick the screen! I need to make these again!

    Reply

  20. Annie @ Annie's City Kitchen on January 24, 2013 at 10:14 am

    I’m such a sucker for an Oreo crust. Growing up, I never really liked cheesecake but lately I’ve been obsessing over it. I just love to tangy/sweet combo. So good!

    Reply

  21. Anne @ Have a Cookie! on January 24, 2013 at 10:22 am

    Y-U-M!

    Reply

  22. natalie on January 24, 2013 at 10:24 am

    these look amazing! I’ve made mini oreo cheesecake “cupcake” style, but bars sound even better!

    Reply

  23. marie @ little kitchie on January 24, 2013 at 10:33 am

    These look so good and decadent!

    Reply

  24. Veronica on January 24, 2013 at 10:37 am

    OH. MY. GOODNESS. Two of my favorites in ONE!?!?! I definitely will be trying this recipe over the weekend! I can’t wait!

    Pretty Girl Rock Blog

    Reply

  25. Holiday Baker Man on January 24, 2013 at 10:51 am

    Deadly good.

    Reply

  26. Gayle on January 24, 2013 at 11:01 am

    Can’t get enough of your Blog! Just added another recipe on my must try list! Thanks Michelle

    Reply

  27. mary on January 24, 2013 at 11:27 am

    Question: Do you leave the creme center of the cookies when making the crust or do you scrape the cream out before processing?

    Reply

    • Michelle on January 24th, 2013 at 3:31 pm

      Hi Mary, I use the whole cookie, I don’t scrape out the middle.

      Reply

  28. Jessica@AKitchenAddiction on January 24, 2013 at 11:59 am

    Can’t go wrong with stuffing cheesecake with Oreos!

    Reply

  29. Erin @ Dinners, Dishes, and Desserts on January 24, 2013 at 12:14 pm

    I have been craving Oreo’s lately, this isn’t helping :)

    Reply

  30. Ashley @ Wishes and Dishes on January 24, 2013 at 12:20 pm

    Oh, if these are as good as your Oreo cheesecake cookies then they will be amazing!!

    Reply

  31. rebecca on January 24, 2013 at 12:49 pm

    Question: are you using just the cookie part or the cookie and cream filling?

    Reply

    • Michelle on January 24th, 2013 at 3:31 pm

      Hi Rebecca, I use the entire cookie – cookie and cream, both.

      Reply

  32. Alicia on January 24, 2013 at 5:00 pm

    These look amazing. I have to make the ASAP!

    Reply

  33. Tasha Zee on January 24, 2013 at 8:15 pm

    Oh my g… I need this in my life right now!

    Reply

  34. Musing Mar on January 24, 2013 at 8:36 pm

    These look so delicious, and I’m glad to see there’s no “wimpy” crust!!

    Reply

  35. Jessica @ Jessiker Bakes on January 25, 2013 at 12:03 am

    These look bite into me now delicious ! Yum! Cheesecake is my weakness and I think you just made it my cryptonite by adding the Oreos.

    Reply

  36. Catherine on January 25, 2013 at 8:17 pm

    Came over to seek a Chocolate Chip Muffin recipe and this recipe jumped out at me…so, of course, I had to gather all the ingredients in my kitchen and make it right away! It’s in the fridge right now and can’t wait to have it for breakfast…euh, I mean, lunch tomorrow!!

    Reply

  37. nikki on January 25, 2013 at 9:09 pm

    these look delicious. i’m going to have to make these for superbowl

    Reply

  38. Laura Dembowski on January 25, 2013 at 10:53 pm

    It’s so fun to put Oreos in dessert! These bars look so decadent and creamy!

    Reply

  39. Dawne on January 26, 2013 at 10:59 am

    Oops wondered why pan so full and accidently used 16oz cream cheese. In oven and praying for the best.

    Reply

  40. Madiha on January 26, 2013 at 11:17 am

    Question: hey these look divine! I’m gonna try them ASAP. Just a quick question, what cream cheese should I use or u would suggest me? Salted? Kiri, puck? Plz do let me know! It’s important coz I live in Pakistan and its not easy finding the best at times! Plus in case of the absence of sour cream, is there any substitute for it?
    Thank you and awaiting your response soon!
    Regards,
    Madiha

    Reply

    • Michelle on January 27th, 2013 at 1:55 pm

      Hi Madiha, Here in the U.S. we really only have one type of cream cheese; it is the typical Philadelphia brand, and most grocery stores have their own generic brand that they sell as well. You could substitute plain yogurt for the sour cream.

      Reply

  41. Loretta | A Finn In The Kitchen on January 26, 2013 at 12:21 pm

    I also love a substantial crust on a cheesecake. It helps break up the cheesecake part a little and add a little crunch. Yum!

    Reply

  42. Shiloh Barkley on January 27, 2013 at 10:33 am

    Yummy! These look fantastic!

    Reply

  43. Ghazala on January 28, 2013 at 4:57 am

    Yum yum! I saw your all recipes are amazing…

    Reply

  44. Bernadette @ Now Stir It Up on January 29, 2013 at 2:41 pm

    It is so true that cheesecake bars seem less guilty than an actual slice of cheesecake. I love that I can cut semi-reasonable sizes with bars and still feel like I got to eat my whole portion.

    Reply

  45. Julie Cruz on February 3, 2013 at 7:17 pm

    I made these today for a Superbowl dessert. They are all GONE! Easy and tasty – Thanks!!

    Reply

  46. Sheri on February 4, 2013 at 2:54 pm

    I just wanted to let you know that I made these yesterday for a Super Bowl party and they were beyond amazing. I got so many compliments on them, and I thought they were incredibly delicious! I normally make Martha Stewart’s Cookies & Cream Cheesecake Cupcakes- but these were even better- and I’ll be making them from now on.
    Thank you for a great recipe!

    Reply

  47. Soft Cut Saws on February 7, 2013 at 7:38 pm

    Hello fabulous!

    Reply

  48. Cupcakesoul on February 8, 2013 at 1:55 pm

    Do you think it is okay that I bake in a muffin tin with same recipe and same cooking time?

    Reply

    • Michelle on February 10th, 2013 at 2:41 pm

      I am honestly not sure, as I have never adapted a bar recipe to a muffin tin. You would certainly need a shorter bake time.

      Reply

    • Sarah on January 28th, 2014 at 7:22 pm

      I’m also planning to try these in a muffin tin!
      Did you find a good cooking time? I was thinking 15-20 minutes might do it.

      Reply

  49. Jennifer on February 13, 2013 at 7:02 am

    What size pan do you use for this recipe? And do you use a glass casserole, baking pan, or spring form…?

    Reply

    • Michelle on February 13th, 2013 at 11:59 am

      Jennifer, Per the recipe above, an 8×8 square baking pan. Mine is metal.

      Reply

  50. Irina on February 14, 2013 at 9:12 am

    I made these for Valentine’s day to bring to class that I teach. They all loved it, I love it – was my breakfast, my kids loved it. Thanks for sharing!

    Reply

  51. Shoba Shrinivasan on February 18, 2013 at 3:03 pm

    What a lovely co-incidence??? I have been on a roll with the oreos that I bought the other day at Whole Foods. Been making cheesecake, tried the oreo truffle and this one seemed a logical next….I am getting there soon! Bookmarked!

    Shobha

    Reply

  52. Leslie Laguna on February 25, 2013 at 4:45 pm

    These look great! One question, does it matter what kind of baking pan you use? Could I use a glass one?

    Reply

    • Michelle on February 26th, 2013 at 5:39 pm

      Hi Leslie, Yes, a glass pan would be fine.

      Reply

  53. Donna on February 28, 2013 at 8:58 pm

    I love the part that talks about storing the leftovers for a week. Leftovers??? I don’t think so.

    Reply

  54. Norway on March 8, 2013 at 9:44 am

    I just put my cake in the oven :) I’ve never made a cheesecake before, haven’t tasted the american version either (we only have those no bake cheesecakes in norway and they’re delicious, so figured I’d give it a try ). I forgot to bake the crust for 10 minutes tho, but I think I’ll like it either way :) Nice blog!
    Greetings from Norway

    Reply

  55. Summer @ Mallow and Co on March 27, 2013 at 2:59 pm

    Loved this! You got some great cheesecake recipes on here. This may be one of my favorite we’ve tried! Although how can you go wrong with oreos… ;)

    Reply

  56. Jones on March 28, 2013 at 6:31 pm

    does it have to be baked?
    i love no-bake cheesecake, was wondering if this would be fine not baked.

    Reply

    • Michelle on March 30th, 2013 at 11:32 am

      Yes, there are raw eggs in the batter so you must bake these bars. There are other “no-bake” recipes out there you might want to look up.

      Reply

  57. Angelina on April 8, 2013 at 8:44 am

    Give me a sec while I go buy some Oreos..congrats!! I’ve just bought my first KitchenAid (I’m in 5th grade and hopelessly addicted to baking) and this will be the first recipe I try out along with your Mocha Cupcakes! Thank you for posting an incredible recipe xo

    Reply

    • Michelle on April 8th, 2013 at 11:53 am

      Hi Angelina, It’s so great to hear from someone your age! Enjoy your new KitchenAid, as well as the recipes!

      Reply

  58. Karen @ The Food Charlatan on April 18, 2013 at 1:41 am

    Wowza! These were perfect. I love the huge amount of crust. That’s where it’s at. Thanks for passing along the recipe! I blogged about it over here: http://thefoodcharlatan.com/2013/03/27/oreo-cheesecake-bars-and-i-had-a-baby/

    Reply

  59. Marlee on April 20, 2013 at 1:41 pm

    I am trying very hard to get this recipe right but I did two things wrong. I used low fat cream cheese AND didn’t use it at room temperature. I am currently baking it for more than 50 minutes (set the timer for another 10) because it is still looser than it’s supposed to be. Is this fixable if I just keep baking it?

    Reply

    • Michelle on April 21st, 2013 at 4:14 pm

      Hi Marlee, Low fat cream cheese has a higher water content than full-fat cream cheese so it’s not surprising that the cheesecake bars haven’t set in the correct amount of time. You can continue to bake until they’re done, but they may begin to brown on top and could be a little on the dense side.

      Reply

      • Marlee on April 21st, 2013 at 5:34 pm

        Thanks for your response. It was really good! Maybe more dense than yours but delicious and lower in fat. Maybe next time I’ll splurge and do the full fat version. FYI, it ended up taking 55 minutes to bake properly.

        Reply

  60. vampire on April 22, 2013 at 5:42 am

    I’m addicted to your website,, it’s fabulous!
    I made a lot of recipes with 100% success.
    Gonna make these bad sinful boys for the weekend for my buddies.
    Thanks a lot and keep it up, i love u

    Reply

  61. haida on April 30, 2013 at 12:08 pm

    Hi there, this looks really delicious!!!
    Anyway, how many blocks of cream cheese do you use?
    One block is 8 oz. how does that make 12oz?
    I have seen others use like 4 blocks of 8 oz of cream cheese.
    Do get back to me soon!

    Takecare

    Reply

    • Michelle on May 1st, 2013 at 10:43 am

      You need 12 ounces of cream cheese for the recipe. If you buy it in 8 ounce blocks, then you need 1.5 blocks.

      Reply

      • Haida on May 1st, 2013 at 4:38 pm

        Thanks for replying! One more thing, do you u use normal eggs? Like for normal breakfast eggs? Is size matter for the eggs? Cause most ppl use large eggs for their cakes. Just wondering. I’m just starting to get into baking so yah. Sorry for asking noob question. :)

        Reply

        • Michelle on May 2nd, 2013 at 10:38 am

          I use regular large-size eggs for everything – baking and eating. Size does matter; I recommend large eggs for baking unless a recipe states otherwise.

          Reply

  62. Lynne on May 12, 2013 at 6:42 pm

    Made these last night for dessert for “game night”. I followed recipe except I used low-fat cream cheese – tthey did not take longer to cook for me – 45min. I found the crust extremely crumbly, a lot of it got left on the parchment paper. Also note that unless you take out your ruler, it’s hard to cut these in nice, even size squares. My edges were all wavey due to the parchment paper not forming to the edges. As far as the bar, I didn’t care for the sour taste with the cookies. I guess I’m too used to cookies and cream ice cream and expected it to be more like that. I don’t think I’d make them again.

    Reply

  63. foodtoyou on May 26, 2013 at 11:06 am

    question: dose this oreo cheescake have lots of calories

    Reply

    • Michelle on May 27th, 2013 at 7:58 pm

      I have no idea, I don’t calculate the nutritional information for the recipes.

      Reply

    • andy on November 3rd, 2013 at 9:19 am

      FYI, I did a few calculations and, unsurprisingly, these are VERY bad for you (although that did not stop me from making them!):

      35 Oreo cookies: 1750
      2 tablespoons unsalted butter, melted: 204
      12 ounces cream cheese, at room temperature: 1164
      1 cup granulated sugar: 773
      3 eggs, at room temperature: 216
      6 tablespoons sour cream: 138
      1½ teaspoons vanilla extract: 18

      Which gives a whopping total of 4263 calories per tin (about 473 calories per slice) and about 214g of Fat (24 per slice)!

      Reply

      • Rebecca Orr on February 21st, 2014 at 12:42 pm

        Holy cow!! Not gonna stop me from making them for my family but I probably won’t be eating them!

        Reply

  64. Kat on June 1, 2013 at 8:15 am

    These are divine!! I bake a lot and these are hands down one of the best things I’ve ever made. Love your recipes!

    Reply

  65. Claire on June 17, 2013 at 8:36 am

    I baked these yesterday but they went brown on top quite early on (still taste delicious though!) I substituted soured cream for creme fraiche but that was the only deviation from the recipe. any ideas? I used the middle shelf of the oven.

    Reply

    • Michelle on June 17th, 2013 at 7:29 pm

      Hi Claire, It’s possible that it was the substitution; if you didn’t make any other changes and you’re certain that your oven temperature is correct, I don’t know what else it could be.

      Reply

      • Claire on June 29th, 2013 at 11:40 am

        Problem solved, a covering of foil does the trick, British ovens must be hotter than American ones :-) The taste is fantastic and they went down a storm thank you!

        Reply

  66. Dalia on June 25, 2013 at 6:30 am

    I made these yesterday and added a ganache topping and they turn out GREAT! Definitely a must-make for the future!

    Reply

  67. Iheartemmi on June 28, 2013 at 7:15 am

    They look delicious. Will be definitely trying these! :)

    Reply

  68. Jodi on July 5, 2013 at 12:18 am

    These were a hit at the picnic I took them to today! Thanks for another great recipe!!!

    Reply

  69. Laura on August 8, 2013 at 11:59 am

    Tried these delicious but my batter was a bit too thin I think – what would you recommend? X

    Reply

  70. Ala'a on August 11, 2013 at 12:45 am

    Thanks Michelle for this adorable recipe! :) I made them, but I used the 12-cavities Brownie Bar pan, and I had to take them out after 35 minutes of baking as the top was gettin brown and I was afraid they will be really dark…They still tasted delicious though…but I have a question, shall I take them out as soon as the top starts to get brown, will they still be done from inside – so as to have a whiter top? THANK YOU <3

    Reply

    • Michelle on August 19th, 2013 at 4:42 pm

      Hi Ala’a, if your bars are browning before they are finished baking, you can place a tented piece of aluminum foil over top to keep them from getting too dark, while ensuring they still bake the whole way through.

      Reply

      • Ala'a on August 19th, 2013 at 11:34 pm

        Thanks a lot :) Will do this next time. I adore the recipes you are posting and I am trying a new one almost every day :) THX a million for such a beautiful sharing <3

        Reply

  71. iheartemmi on October 31, 2013 at 8:50 am

    I made these the other day and they were DELICIOUS!!! Thanks for the recipe. :)

    Reply

  72. mamabear on November 17, 2013 at 1:27 pm

    i want to try these to host our Holiday party this year. I just have a quick question before trying. Im a HUGE fan of cheesecake but cant make one so this will be my first time trying. I noticed there are two types of cheesecakes, one thats pretty solid and you alomost have to chew and one thats kind of fluffy/spongy and you dont have to chew. Which one would you say these bars are? And if fluffy, how would i make them more solid?

    Reply

    • Michelle on November 17th, 2013 at 5:52 pm

      I’m not really sure what you mean by not having to chew it. Cheesecake should be dense yet silky smooth. If fluffy, that would be more like a mousse.

      Reply

  73. heather c on November 26, 2013 at 10:25 pm

    Thank you for this awesome recipe. It saved my Thanksgiving dinner. My hubby asked for Oreo cheesecake instead of pumpkin or pecan pie. I have searched for an easy recipe that didn’t require a springform pan. Thank you for sharing. Happy Thanksgiving!

    Reply

  74. Sara on December 1, 2013 at 9:07 pm

    Question – I have made these squares a few times now and absolutely love them! I just had a quick question. The crust never seems to stick together that well and crumbles apart. Is there something that I could be doing wrong? Or do you have a solution for this?

    Reply

    • Michelle on December 2nd, 2013 at 4:38 pm

      Hi Sara, Make sure that your Oreo crumbs are very fine, and not chunky. I find the best way to do this is with a food processor.

      Reply

  75. Samantha on December 2, 2013 at 1:03 pm

    This looks so good! Could I double the recipe in a 13 by 9 pan?

    Reply

    • Michelle on December 2nd, 2013 at 10:13 pm

      Hi Samantha, I think you could do that without an issue.

      Reply

  76. LC on December 12, 2013 at 7:43 pm

    Hi about using the 9×13 pan, how much do you think it would change the baking time? Thanks!

    Reply

    • Michelle on December 13th, 2013 at 10:56 am

      Hi LC, You would need to increase the baking time a bit, how much I couldn’t say since I haven’t tried it.

      Reply

      • LC on December 17th, 2013 at 9:49 pm

        Hey Michelle, so I made these for my co-workers and doubled the recipe using a 9×13 pan. It made a ton! Everyone loved em! For baking time I did about 55 min which was a lil too long. At about 40 I noticed the edges were getting brown before the middle so I put foil along the edges which helped. Nobody had any complaints but next time I’ll probably stick to the 8×8. Thanks for the great recipe!

        Reply

  77. MO on January 1, 2014 at 2:26 am

    will the bits still be yumm without sour cream added ?

    Reply

    • Michelle on January 1st, 2014 at 10:35 pm

      The sour cream adds some creaminess to the mixture, so I wouldn’t recommend skipping it. If you don’t have access to sour cream, you can replace it with plain yogurt.

      Reply

      • MO on January 1st, 2014 at 11:46 pm

        Ok thank you=}, i ended up making them today i used the sour cram, im so not a experienced in kitchen , but i couldnt resist your pictures made it looks soo good… would adding more cream cheese than required affect the recipe?

        Reply

        • Michelle on January 2nd, 2014 at 10:08 am

          Yes, adding more cream cheese would affect the texture of the recipe.

          Reply

  78. Christ on January 21, 2014 at 10:34 am

    This recipe was posted on my birthday last year so I see it as a sign that I should definitely make these for my birthday this year!!

    Reply

  79. Nafisaaaaa on January 25, 2014 at 3:54 am

    These look fantastic!! I do have a question though. The only creamcheese available to me right now is the one by kraft, in jars. Will it be okay if I use that?

    Reply

    • Michelle on January 25th, 2014 at 7:01 pm

      Hmm, I am not at all familiar with a cream cheese product in a jar. If it’s just plain cream cheese, then it should be fine.

      Reply

      • Nafisaaaaa on January 28th, 2014 at 11:19 am

        Umm it tastes a little like mayo and is a bit salty. Is that hoe philly cream cheese tastes like? :/ in desperate need of help!!

        Reply

        • Michelle on January 28th, 2014 at 7:33 pm

          Philadelphia cream cheese is much thicker than mayonnaise (it’s the consistency of softened butter), and has a tangy flavor. I honestly am not sure if the product you are referencing would work here or not, but you could always give it a try. I just unfortunately cannot give you a definitive answer since I am not familiar with the product.

          Reply

  80. Winter on January 28, 2014 at 11:34 am

    I have a silly question- did you use regular Oreos or double stuff? We always buy the double stuff but I’m wondering if that will impact the crust? I’m excited to make them for the Super Bowl this weekend- I’ve had this bookmarked for awhile. Thanks for your help!

    Reply

    • Michelle on January 28th, 2014 at 7:33 pm

      Hi Winter, I used regular Oreos, but double stuff would be just fine. Enjoy!!

      Reply

      • Winter on February 4th, 2014 at 1:23 pm

        Thank you! They were a big hit!

        Reply

  81. mishelle on April 4, 2014 at 2:37 pm

    do u mean single or 23 pack of oreos

    Reply

    • Michelle on April 7th, 2014 at 11:02 pm

      23 individual cookies

      Reply

  82. Marie on April 8, 2014 at 10:51 pm

    thanks so much for this recipe i made it for my class and they loved it itwas so delicious!!!!!!!!! : ]

    Reply

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