Every fall at my work (a University), we have an Open House for prospective students and their families. As part of the days events, we provide a continental breakfast that includes bagels and cream cheese. For some reason, we always end up with a massive amount of left over cream cheese! And when I mean massive, I’m taking like a 100 of the little single servings of cream cheese. Last year, I volunteered to take some because 1) I knew I could find something to make with it, 2) I don’t really buy cream cheese a lot and 3) I could bake something yummy to take into the office! So this year I did the same and was sent home with a grocery bag full of little cream cheeses. And what did I make, you ask?
Oreo and Snickers Cheesecake Bars! Wow-o-wow, these were awesome! I got the recipe from the Philadelphia Cream Cheese website. They have a lot of great recipes on this site and they have a cool feature called the Cheesecake Customizer. In playing with the customizer, I thought to myself, “Self, what would be delicious in cheesecake? What are some of your favorite treats?” And my answers were Oreos and Snickers. Yum-my! So, I plugged those treats into the customizer, got the recipe and started opening my 32 little cream cheese servings! Talk about a pain in the butt! It was worth it though because the bars turned out deliciously and of course, they were gone in an instant at work. I did manage to grab a piece before it disappeared and I’m glad I did because it was heavenly!
Sara’s Oreo and Snickers Cheesecake Bars
- 2 cups cookie crumbs, OREO Chocolate Sandwich Cookies
- 4 Tbsp. butter or margarine
- 1/4 cup sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 tsp. vanilla
- 4 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 Tbsp vanilla
Mix-In's and Toppings:
- 1 cup mixed into batter and 1/2 cup sprinkled on top Oreo (cookie), coarsely chopped
- 1/2 cup mixed into batter and 1/2 cup sprinkled on top Snickers (candy), coarsely chopped
CRUST: Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix Crust ingredients; press onto bottom of prepared pan. Bake 10 min.
BATTER: Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Pour over crust.
TOPPINGS: Add Toppings.
BAKING: Bake 40 min or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Store leftovers in refrigerator.