These are sooooo good
I literally told one of my co-workers that I wasn't a sweet-tooth last Friday, and then on Sunday I made these Cookies and Cream Cheesecake Bars. It's like me saying that I wasn't a sweet tooth was a personal challenge for myself to not give up on the idea of one day choosing a chocolate bar over a bag of chips in the vending machine. And wow, I was totally like "sorry, salty treats who?' when I started diving into the pan of these things for the first time. Delicious!
Even though I claim to not crave chocolate either, Cookies and Cream is one of my ultimate food pairings. Since going gluten free in July it has been a little hard to get my hands on this flavour combo, and I especially miss a Dairy Queen Oreo Cookie blizzard every once in awhile. For these bars, I used gluten free Chocolate Vanilla Creme Cookies by Glutino, and it literally tasted exactly like using Oreos would have.
|Merveilleusement crémeux...ooh la la!|
The crunch of the cookie base is so good in contrast to the soft cream cheese and cookie chunk layer. The final product is almost closer to a real cheesecake than to that of a square, so it's a little messy, but the solid cookie crumb bottom acts like a little edible plate, if you will, and with a napkin on standby you are good to go. It all blends to well together, and I just. want. to. eat. the. entire. pan.
And, well, I almost did.
But...I used light cream cheese, which gets you pretty close to negative calories I think. Good thing I was able to stop myself before going totally off the deep-end, and instead brought in a plateful of leftovers to my co-workers at work this week. I'm officially back to being a salty-tooth now...until next time (I'd go to 'the other side' for these bars any day)!
Kudos to the Recipe Girl blog for introducing me to these cheesecake bars - yum!
|After the picture was taken, this little guy was gone in about 2.2|
Serves: 24 bars
- 1 pound Oreo cookies (or use something similar like Glutino Chocolate and Vanilla Creme gluten free cookies, or Chocolate Girl Guide Cookies), or Fudgeos, or, or, or!), divided
- 4 tablespoons unsalted butter, melted
- 3 - 8 ounce packages of cream cheese, at room temperature
- 3/4 cup white sugar
- 3/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
Preheat your oven to 325F. Line a 9x13-inch pan with foil, leaving a 2-inch overhang on two sides of the pan so that it will be easier to lift out later. Spray the foil with cooking spray.
Place 28 cookies into a food processor and process until finely ground. Pour the cookie grinds into a large bowl, add the melted butter, and stir until all of the crumbs are moistened. Pour the cookie crumb mixture into the lined pan, and press down firmly with your fingers until it is evenly distributed all over the bottom and into the corners. Bake for 10 minutes, then remove the pan to a wire cooling rack while you make the filling Leave the oven on. :)
In a large mixing bowl, beat the cream cheese and the sugar together with an electric mixer on medium speed until well blended, about 2 minutes.
Recipe Source: Recipe Girl
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