Cinnamon Bun Oreo Cheesecake Bars -- An Oreo cookie crust and cookie-filled cheesecake filling combine for a delicious dessert bar | wearenotmartha.com
Print Recipe
5 from 3 votes

Cinnamon Bun Oreo Cheesecake Bars

Cinnamon Bun Oreo Cheesecake Bars combine two glorious treats into one bite-sized decadent dessert bar. With a cookie crust and cookie-loaded filling, these cheesecake bars will make any limited edition Oreo fan happy!
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Servings: 12 bars
Author: We are not Martha

Ingredients

Cookie Crust

  • 26 Cinnamon Bun Oreo cookies
  • 2 Tbsp unsalted butter, melted

Cheesecake Filling

  • 16 oz. cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 10 Cinnamon Bun Oreo cookies, roughly chopped

Cinnamon Caramel Sauce

  • ½ cup granulated sugar
  • 3 Tbsp unsalted butter, cut into pieces
  • ¼ C heavy cream
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

Cookie Crust

  • Pre-heat oven to 325 degrees and line a 8- or 9-inch square baking pan with aluminum foil so foil is overhanging on two sides.
  • Lightly coat foil with cooking spray.
  • Place Cinnamon Bun Oreo cookies a food processor and pulse until they're finely ground.
  • Add melted butter and pulse until combined.
  • Pour cookie crumbs into baking pan and press down into even layer on bottom of pan.
  • Bake at 325 degrees for 10 minutes and then remove from oven.

Cheesecake Filling

  • In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese on medium speed for 2-3 minutes, until fluffy.
  • Add sour cream, sugar, eggs, vanilla, cinnamon, and salt to bowl and beat until mixture is smooth.
  • Fold in chopped Cinnamon Bun Oreo cookies.
  • Pour batter into pre-baked cookie crust and smooth the top with a spatula.
  • Place back in oven for 35-40 minutes, until filling is set.
  • Remove from oven and let cool for about 30 minutes.
  • Place in fridge to chill for at least two hours.
  • Use foil overhang to take bars out of pan. Remove foil from bottom and set on cutting board.
  • Drizzle cinnamon caramel sauce over the top and slice into squares.

Cinnamon Caramel Sauce

  • In a medium saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid.
  • Stir butter into sugar. The mixture will bubble quite a bit. Stir for about 1 minute, until the butter is completely melted.
  • Stir the cream into the mixture and let it come to a boil.
  • Remove the saucepan from the heat and stir in cinnamon and salt. Pour the mixture into an airtight container like a mason jar or bowl. Store in fridge until ready to use.