Tag Archives: oreos

Oreo Cheesecake Bars

Oreo Cheesecake BarsAfter declaring that I was going to tackle my fear of cheesecakes (more accurately, the water bath/bain marie) last summer…well, I didn’t do that. I made you a bunch of other stuff though, so I’m not that sorry about it.

Perhaps this will be the year I make a real, mile-high, baked in a water bath, dreamy, creamy, wonderful cheesecake. But perhaps not. I’m going get my cheesecake fix either way though with these Oreo Cheesecake Bars.Oreo Cheesecake BarsNot only are they freaking delicious—Oreos + cheesecake, duh—but they are waaaaay easier to make than a traditional cheesecake. They bake in just 30 minutes and cool in 3 hours (seems like nothing when you remember that most cheesecakes require 8-24!) and require exactly seven ingredients. That’s right, all you need to make a batch of these of these bars are Oreos, melted butter, cream cheese, sugar, an egg, sour cream, and vanilla. And time. And a functioning oven. And a refrigerator.

But like, ten things isn’t much to ask when cheesecake is involved.Oreo Cheesecake BarsThese are incredibly simple to make and they’re the perfect treat to have in the fridge all weekend. Crumbly Oreo crust and a thin layer of tangy cheesecake studded with more Oreos and you didn’t have to use a water bath? Is this real life?!

Yes. Yes, it is. And it is delicious.Oreo Cheesecake Bars

Oreo Cheesecake Bars
makes 1 8- or 9-inch pan, about 16 bars

Crust:
24 whole Oreos
4 tablespoons unsalted butter, melted

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract
12 whole Oreos, cut/broken into shards

This recipe requires a 3 hour chill after baking. Plan accordingly.

Preheat oven to 350F. Line an 8- or 9-inch square pan with foil. Grease well. Set aside.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into in even layer on the bottom of the prepared pan. Bake 10 minutes to set. Let cool a few minutes while you prepare the cheesecake.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg, sour cream, and vanilla, until mixture is smooth. Use a silicone spatula or wooden spoon to fold in Oreo pieces, holding back a few for the top, if desired.

Spoon cheesecake mixture over the crust and carefully spread to the edges of the pan. Dot the top with reserved Oreo pieces, if desired. Tap full pan on the counter 5 times to release any large air bubbles. Bake 18-20 minutes, or until the center just barely jiggles when the pan is jostled.

Let bars cool to room temperature on a rack. Chill for at least 3 hours in the refrigerator before slicing and serving. For cleanest slices, wipe your knife’s blade clean between cuts.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. For best storage, layer bars with sheets of wax paper. They may also be frozen for up to a month. Thaw overnight in the refrigerator before serving.

Oreo Cheesecake BarsOreo Cheesecake Bars

Peanut Butter Cupcakes with Oreo Buttercream

 Peanut butter and Oreos are a match made in heaven. The salty-sweetness of peanut butter combined with dark chocolate wafers and creamy filling is straight-up amazing. Seriously, if you have never tried them together, I demand that you do so ASAP. And while there’s nothing quite like spreading peanut butter onto an Oreo, why not take this magical combination and make it into cupcakes?

Today, I’m bringing you just that–moist, fluffy cupcakes jam-packed with peanut butter and a buttercream frosting chock full of crushed Oreos. Oh yes, these are goooooooood. Like, I’ve-eaten-three-today-and-am-considering-another good. Almost too good to share. But I will, because having seventeen…make that fourteen…of these in my apartment is clearly a bad idea. 

These cupcakes are full of peanut butter flavor. There’s 2/3 cup of the good stuff mixed right into the batter. Yes, it takes that much. Peanut butter is one of those ingredients that can easily disappear in baked goods. If you don’t use a lot, you might as well just make vanilla cupcakes because that’s exactly how the final product will taste. I love vanilla cake, but when I want peanut butter, I. want. peanut butter.

Not only does the peanut butter serve to flavor the cupcakes, it also keeps everything moist along with a little bit of softened butter, a lot of dark brown sugar, and a couple of eggs. Where many peanut butter cupcakes are dry and crumbly, these stay soft and springy. The rest of the ingredients are pretty standard fare: flour, baking powder, baking soda, salt, granulated sugar, vanilla, and buttermilk. There’s also 1/4 cup of cornstarch to lighten the batter and keep the texture nice and soft. 

These cupcakes bake up to be gorgeous and golden with crackly tops. And oh, they smell ridiculously good. You’ll want to have two straight out of the oven, but you should wait because 1) you will burn your mouth, and 2) there’s Oreo Buttercream to be had! 

This frosting is pretty much everything I want in life. It’s light, fluffy, super creamy, and packed with crushed Oreos! And it couldn’t be simpler. Beat softened butter and confectioner’s sugar together until light and fluffy. I always add a pinch of salt too, just to keep the frosting from being overly sweet. Next comes some vanilla, followed by nearly a cup of crushed Oreos. There are twelve of the little sandwich cookies in this frosting! YAAAAAS. Add in a few tablespoons of heavy cream, and beat until everything is super fluffy, delicious, and ready for cake. Pipe or spread the frosting onto the cooled cupcakes and garnish with more Oreos. Because Oreos.

Peanut Butter Cupcakes with Oreo Buttercream are too good, you guys. Too good. The cake itself is moist, springy and packed with peanut butter, while the frosting is fluffy and full of that classic Oreo flavor. They’re perfect for birthdays, cookouts, or any occasion that demands cupcakes. Just make sure that you have people to share with. I’m still eyeing that fourth one. 

 Want more peanut butter and Oreos? Check out my homemade Oreo Peanut Butter!

Peanut Butter Cupcakes with Oreo Buttercream
makes about 16-17 cupcakes

Cupcakes:
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
2/3 cup creamy-style peanut butter*
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup buttermilk*

Buttercream:
1 cup (2 sticks) unsalted butter, softened to room temperature
3 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
12 Oreo cookies, finely crushed (a scant 1 cup of crumbs)
4-6 tablespoons heavy cream*

For Garnish:
16-17 Oreo cookies

Preheat oven to 350F. Line a standard muffin pan with cupcake liners. Set aside.

Make the cupcakes. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter and peanut butter until combined and fluffy. Beat in dark brown and granulated sugars, followed by eggs and vanilla. Mix in buttermilk. Add dry ingredients in two installments, mixing until combined.

Fill prepared muffin cups 2/3 full of the batter. Gently tap pan on the counter five times to release any large air bubbles. Bake cupcakes 21-23 minutes, until a toothpick inserted in a couple of cupcakes comes out clean. Let cupcakes cool in the pan for five minutes before removing to a rack to cool completely. Cool muffin pan completely before filling with any remaining batter.

Make the buttercream frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in confectioner’s sugar in two installments, followed by salt and vanilla. Mix in crushed Oreos until well-dispersed. Beat in cream until your desired consistency has been reached. Spread or pipe onto cooled cupcakes. Garnish with additional Oreos, if desired.

Cupcakes will keep covered at room temperature for up to three days or in the refrigerator for up to a week.

Notes:

1. Do not use natural-style peanut butter.

2. If you do not have buttermilk, you may make your own. Pour one teaspoon of white or Apple cider vinegar into a liquid measuring cup, and pour in regular milk up to the 3/4 cup mark. Stir and let sit for five minutes before using. I do not recommend skim or fat-free milk.

3. Half & half or whole milk may be substituted in the frosting, although the final product will not be as rich and creamy as frosting made with heavy cream.