Oreo and Snickers Cheesecake Bars

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!

Enjoy!

 

Ingredients.

My piece!

Sara’s Oreo and Snickers Cheesecake Bars

Ingredients

Crust:

• 2 cups cookie crumbs, OREO Chocolate Sandwich Cookies
• 4 Tbsp. butter or margarine
• 1/4 cup sugar

Cheesecake Batter:

• 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

Batter Flavorings:

• 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

Directions

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.