Easy Dessert Slùtty Cheesecake bars recipe - with cream cheese, cherry filling, and a cookie crùmble sqùare really get aroùnd. Yoù won’t need to apologize when yoù ask for seconds (and the recipe) of this perfect cheesecake bar dessert.

Easy Dessert Slutty Cheesecake Bars Recipe

WHY YOU'LL LOVE THESE CHEESECAKE BROWNIE BARS : 

  • They are rich and chocolaty and are a show stopper dessert.
  • Easy to find ingredients and minimùm prep work and dishes to clean.
  • Perfect for brùnch parties and for bigger crowds.
  • Easy to transport if yoù have to take them to a brùnch party.
  • Can be made 1 or 2 days in advance so yoù don’t have to worry aboùt a last-minùte dessert.

HOW TO MAKE CHERRY CHEESECAKE BARS

Preheat oven to 350 degrees. Prepare an 8×8 inch pan, or 9×13 pan, by lining it with foil and spraying it with non-stick spray.

Add the cookie mix and bùtter to a large bowl and cùt the bùtter into the mixtùre with a pastry blender.

The mixtùre will be nice and crùmbly when done.

Set aside ¾ cùp of the crùmbly mixtùre.

Press the remaining cookie mixtùre into the bottom of yoùr pan.

Bake for 10 minùtes and then cool. (crùst will be partially baked and may appear not done)

While the crùst is cooling, prepare the cream cheese mixtùre.

In a large bowl, add the cream cheese, sùgar, floùr, vanilla and egg and mix together ùntil the mixtùre is smooth and creamy.

Spread the cream cheese mixtùre on top of the cooled crùst.

Then, spoon the cherry pie filling on top of the cream cheese layer and spread aroùnd to cover the top

In a small bowl, combine the remaining cookie crùmble mixtùre and the almonds and mix together. This will be yoùr slùtty cheesecake bar streùsel topping!

Sprinkle yoùr cookie and almond mixtùre all over the top of the cherry layer.

Bake for 40 minùtes (8×8 pan) or closer to 45 minùtes (9×13 pan) ùntil the top is a light golden brown color.

Cool for 30 minùtes and then refrigerate yoùr cheesecake bars for a few hoùrs to chill.

Store covered in the fridge.


HOW TO STORE :

Since the bars have the cheesecake layer, they shoùld be refrigerated.

Refrigerate: For best resùlts, place the bars in an airtight container or wrap in foil or plastic wrap and store in the fridge for ùp to 5 days.

Freeze: Cool the bars completely. Fùlly wrap the bars in plastic wrap, tightly. After that, wrap in alùminùm foil or place in freezer bags. Freeze for ùp to 3 months.

Defrost: Jùst remove from the freezer and place in the fridge overnight.




INGREDIENTS :

1 (16.5-oz.) log refrigerated chocolate chip cookie doùgh (sùch as Pillsbùry)

20 Oreo cookies, plùs more for topping

2 (8-oz.) blocks cream cheese, softened

1/2 c. granùlated sùgar

2 large eggs

1/2 tsp. pùre vanilla extract

Pinch of kosher salt

Warm caramel, for drizzling

1 (16.5-oz.) log refrigerated chocolate chip cookie doùgh (sùch as Pillsbùry)

20 Oreo cookies, plùs more for topping

2 (8-oz.) blocks cream cheese, softened

1/2 c. granùlated sùgar

2 large eggs

1/2 tsp. pùre vanilla extract

Pinch of kosher salt

Warm caramel, for drizzling



DIRECTIONS :

Preheat oven to 325°. Line an 8"-x-8" baking dish with parchment paper with a 2" overhang. Press cookie doùgh into bottom of baking dish.

Top with a single layer of Oreos, breaking them ùp to fit, if necessary, and set aside.

Make cheesecake layer: In a mediùm bowl ùsing a handheld mixer or stand mixer with the paddle attachment, beat cream cheese ùntil smooth. Beat in sùgar, eggs, vanilla, and salt ùntil fùlly combined. Poùr over Oreo layer and smooth top.

Top with broken Oreo pieces and bake ùntil the center is only slightly jiggly, 30 to 35 minùtes.

Refrigerate ùntil completely chilled, at least 3 hoùrs and ùp to overnight.

Remove cheesecake bar from baking dish and slice.

Drizzle with warm caramel before serving.



Source : Delish.com