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
Servings: 12 bars
- 26 Cinnamon Bun Oreo cookies
- 2 Tbsp unsalted butter, melted
- 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
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.
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.