Vanilla Bean Cheesecake Bars

Cheesecake bars are an easier but equally delicious way to enjoy cheesecake. 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 chocolatey and crisp and the filling was ultra creamy with vanilla beans speckled throughout.

Vanilla Bean Cheesecake Bars

Makes 36 small bars

Ingredients:

- Crust:

- 250g (2 1/3 cups) Oreo cookie crumbs (about 20 cookies)

- 57g (4 tablespoons) unsalted butter, melted

- 27g (2 tablespoons) granulated sugar

- Cheesecake Filling:

- 454g (2 8-ounce packages) light cream cheese softened at room temperature

- 370g (1 3/4 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)

- 1/2g (1/8 teaspoon) salt

Instructions:

1. Pre-heat oven to 325 degrees

2. Line a 13x9 pan with parchment paper and spray with nonstick cooking spray, set aside

3. In a medium bowl, stir together cookie crumbs, melted butter and sugar

4. Press crumb mixture into prepared baking pan; spread evenly using fingers to push down crust and set aside

5. To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)

6. Add sugar and combine on medium-high speed well until light and creamy

7. Beat in eggs, one at a time, on medium speed

8. Mix in flour on medium speed

9. Add vanilla extract, vanilla bean and salt and beat until mixture is thick and creamy

10. 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

11. Refrigerate for at least 4 hours or overnight

12. Remove cheesecake from pan and cut into bars

13. Store in refrigerator and enjoy within five days of baking