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!
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Makes: 12 bars
Ingredients
Cookie Crust
- 26 Cinnamon Bun Oreo cookies
- 2 Tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz. cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ 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.
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