Rosy Red Velvet Oreo Cheesecake Bars
Ingredients
Scale
Pan + Oven
- 9×9-inch baking pan
- Parchment paper
- Oven set to 325°F
Cookie Base
Cheesecake Filling
- 16 oz cream cheese, very soft
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Small pinch of salt
- For topping: melted chocolate for drizzling and heart sprinkles
Instructions
- Line a 9×9 pan with parchment paper, leaving a little overhang on two sides so the bars are easy to lift out later.
- Press the cookie dough evenly into the bottom of the pan. You’re just leveling it out, not packing it down.
- Bake at 325°F for 12–14 minutes, until the top looks set and slightly puffed but the center is still soft. Remove from the oven and let it cool for about 5–10 minutes.
- In a large bowl, beat the cream cheese and sugar until completely smooth, scraping down the bowl so there are no lumps. Add the eggs one at a time, mixing on low speed just until incorporated. Stir in the sour cream, vanilla, cornstarch, and salt. The batter should be smooth and pourable, not whipped.
- Pour the cheesecake filling over the warm cookie base and gently smooth the top. Tap the pan lightly on the counter once or twice to release any air bubbles.
- Return the pan to the oven and bake at 325°F for 35–40 minutes. The edges should be set while the center still has a slight jiggle.
- Turn the oven off, crack the door open, and let the cheesecake sit inside for 30 minutes. Remove and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Lift the cheesecake out using the parchment. Slice with a sharp knife, wiping between cuts for clean bars. Drizzle with melted chocolate and finish with heart sprinkles.