Cheesecake bars are an easier but equally delicious way to enjoy cheesecake.
To be honest, I’ve barely baked over the last few weeks. Last week I made ice cream (recipe coming soon, it was pretty much the best ever) and a simple Passover dessert, but that was it. Between our week in Florida and every day life chasing L around the apartment, it’s tough to get something into the oven. Plus, I think I’ve subconsciously been taking a break to get extra pumped up to bake for my sister’s upcoming shower.
So these cheesecake bars are already from about two months ago now. Matt had requested vanilla bean cheesecake at some point and I used the excuse of having friends over for dinner to indulge him. Instead of making a regular cheesecake, though, I decided to keep things simple and make cheesecake bars. For any of you who are nervous to bake cheesecake for the first time, that is the way to go. It’s so much easier!
The vanilla bean cheesecake bars were a huge hit. The Oreo crust was chocolaty and crisp and the filling was ultra creamy with vanilla beans speckled throughout. We each enjoyed more than our fair share of cheesecake because it really was delicious. I might have also eaten a couple pieces too many out of the leftovers the next day.
- 250g (2⅓ cups) Oreo cookie crumbs (about 20 cookies)
- 57g (4 tablespoons) unsalted butter, melted
- 27g (2 tablespoons) granulated sugar
- 454g (2 8-ounce packages) light cream cheese softened at room temperature
- 370g (1¾ cups) granulated sugar
- 165g (3 large) whole eggs at room temperature
- 16g (2 tablespoons) all-purpose flour
- 5 milliliters (1 teaspoon) vanilla extract
- The inside of 1 vanilla bean (if leaving this out, replace with 1 tablespoon of additional vanilla extract)
- ½g (1/8 teaspoon) salt
- Pre-heat oven to 325 degrees
- Line a 13x9 pan with parchment paper and spray with nonstick cooking spray, set aside
- In a medium bowl, stir together cookie crumbs, melted butter and sugar
- Press crumb mixture into prepared baking pan; spread evenly using fingers to push down crust and set aside
- To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)
- Add sugar and combine on medium-high speed well until light and creamy
- Beat in eggs, one at a time, on medium speed
- Mix in flour on medium speed
- Add vanilla extract, vanilla bean and salt and beat until mixture is thick and creamy
- Pour cheesecake batter over crust and bake for 36-40 minutes or until edges begin to separate from foil and middle bounces slightly when touched
- Refrigerate for at least 4 hours or overnight
- Remove cheesecake from pan and cut into bars
- Store in refrigerator and enjoy within five days of baking