Home DessertBrownies and Bars Chocolate Swirl Cheesecake Bars

Chocolate Swirl Cheesecake Bars

by Jamie
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Good Monday to you. 
And you. 
And you there, with the teeny tiny chocolate addiction. 
I made a little something just for you. It’s full of chocolate flavor, rich, smooth as velvet and melt in your mouth delightful.
Would you care for a bite? 
Or two!
I thought you might. And how about your sweetheart? They might enjoy having some as well, seeing that Valentines Day is just around the corner and rich smooth chocolate desserts go well with that particular holiday, don’t you think?
I had a little hunch you just might agree with such a notion. You and I think alike. People bearing an addiction to CHOCOLATE
…we have to stick together you know. 
 
 
1. Crush 30 oreos in a small food processor until they are nothing but crumbs. 
2. Pour the crumbs into a medium sized bowl and pour 1/3 cup melted butter over the top. Mix them around with a wooden spoon to combine. 
 
 
3. Line a 9×13 pan with tin foil and then spray it with cooking spray. Pour the crumbs into the pan and press them to the bottom with a spoon. 
 
 
4. Place 4 (8 ounce) packages cream cheese into your stand mixer, or large mixing bowl. Beat the cream cheese until nice and smooth. 
 
 
5. Add 1 cup of sugar and mix until combined. 
 
 
6. Add 2 teaspoons vanilla
 
 
and 1 cup sour cream. Mix well to incorporate, about 2 minutes should do it. 
 
 
7. Add the incredible edible eggs one at a time, mixing just until each egg is incorporated. 
 
 
8. Pour about 1 1/2 cups of the cheesecake batter out into a separate container. 
 
 
9. Melt the chocolate chips in the microwave in 30 second increments, stirring after each interval.
 
 
10. Pour the melted chocolate into the remaining cheesecake batter and mix until combined. 
 
 
11. Pour the chocolate cheesecake batter out onto your crust
 
 
and smooth it around with a knife. 
 
 
12. Drop the plain cheesecake batter in twelve different spots along the top of the chocolate batter. 
 
 
 
13. Run a knife through both batters to create a marble effect. 
 
 
14. Pour warm water into a separate 9×13 pan and stick it on the lower rack of your oven. Place the cheesecake pan on the middle rack and bake at 350 for 50-60 minutes. When done baking the cheesecake will get darker around the edges, than it does in the middle. It will also still giggle, (excuse me) jiggle a bit in the center, don’t worry about it. It will continue to cook a bit while it is cooling. 
15. Take the finished cheesecake out of the oven and allow it to cool completely on a wire rack.
16. Cover the top with plastic wrap and refrigerate over night. 

Chocolate Swirl Oreo Cheesecake Bars

Serves: 1 (9x13) pan, cut as large or a small as you like Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Crust:
  • 30 Oreos
  • 1/3 C melted butter
  • Filling:
  • 4  (8 ounce) packages cream cheese
  • 1 C sugar
  • 2 t vanilla
  • 1 C sour cream
  • 4 eggs
  • 2 C semi sweet chocolate chips, melted

Instructions

1. Crush 30 Oreos in a small food processor until they are nothing but crumbs.
2. Pour the crumbs into a medium sized bowl and pour 1/3 cup melted butter over the top. Mix them around with a wooden spoon to combine.
3. Line a 9x13 pan with tin foil and then spray it with cooking spray. Pour the crumbs into the pan and press them to the bottom with a spoon.
4. Place 4 (8 ounce) packages cream cheese into your stand mixer, or large mixing bowl. Beat the cream cheese until nice and smooth.
5. Add 1 cup of sugar and mix until combined.
6. Add 2 teaspoons vanilla and 1 cup sour cream. Mix well to incorporate, about 2 minutes should do it.
7. Add the incredible edible eggs one at a time, mixing just until each egg is incorporated.
8. Pour about 1 1/2 cups of the cheesecake batter out into a separate container.
9. Melt the chocolate chips in the microwave in 30 second increments, stirring after each interval.
10. Pour the melted chocolate into the remaining cheesecake batter and mix until combined.
11. Pour the chocolate cheesecake batter out onto your crust and smooth it around with a knife.
12. Drop the plain cheesecake batter in twelve different spots along the top of the chocolate batter.
13. Run a knife through both batters to create a marble effect.
14. Pour warm water into a separate 9x13 pan and stick it on the lower rack of your oven. Place the cheesecake pan on the middle rack and bake at 350 for 50-60 minutes. When done baking the cheesecake will get darker around the edges, than it does in the middle. It will also still giggle, (excuse me) jiggle a bit in the center, don't worry about it. It will continue to cook a bit while it is cooling.
15. Take the finished cheesecake out of the oven and allow it to cool completely on a wire rack.
16. Cover the top with plastic wrap and refrigerate over night.

Notes

***NOTE: This cheesecake recipe can also be made in a 9 or 10 inch spring form pan, if you have one and that kind of thing is your kind of thing. 🙂  


Recipe from Jamie Cooks It Up!

Leave a Reply to CShipe Cancel Reply

25 comments

CShipe February 6, 2012 - 5:51 pm

I don't know if it was intentional or not, but I just love how you said it will “giggle” a bit in the center 🙂
Looks amazing – if only my sweet hubby didn't eat all the oreos yesterday :p

Reply
Jamie Cooks It Up! February 6, 2012 - 6:42 pm

CShipe,
Thanks for your tip. 🙂 I need an editor…
~Jamie

Reply
Whitney@Keeping Up with the Cyperts February 6, 2012 - 7:21 pm

This looks amazing! Great pictures too!

Reply
Jennifurla February 6, 2012 - 7:30 pm

I love that white plate…but I want more to eat what's on it!

Reply
Ellen February 7, 2012 - 12:47 am

I asked for and received a spring form pan for Christmas but have not used it yet. Now I know what is going to be my first cheesecake baked in it. Thanks.

Reply
Inside a British Mum's Kitchen February 7, 2012 - 12:27 pm

They really are beautiful to look at and I'm sure they are beautiful to eat too!
Mary x

Reply
Erin @ Currently Coveting February 7, 2012 - 5:40 pm

Oh. My. God. This looks amazing! I'm dying!

XO,
Erin
http://erinscurrentlycoveting.blogspot.com/

Reply
Anonymous February 13, 2012 - 8:45 pm

Recipe looks great!

So this is a stupid question, but I'm assuming you DON'T include the Oreo cream filling, just the chocolate cookie part of the Oreo.

Reply
Jamie Cooks It Up! February 13, 2012 - 9:17 pm

Anonymous,
That's not a stupid question at all. One that I had rolling around in my mind for several years before I made my own oreo crust for the first time as well. You actually do leave the filling in the cookies. Just toss them in your small food processor and they'll get all blended up with the cookies.
Good luck! Hope you love the cheesecake bars.
~Jamie

Reply
Karen E February 15, 2012 - 4:06 am

Fantastic recipe….I used 2 pkgs light cream cheese & 2 regular, then light sour cream. It was SO tasty….lots of requests for recipes. 🙂

Reply
Alice March 13, 2012 - 12:09 am

Looks delicious. One question, it might be a stupid one but I'm from Brazil and I didn't understand if each package of cream cheese contains 8 ounce or if the total cream cheese in this recipe is 8 ounce.

Thanks!

Reply
Jamie Cooks It Up! March 13, 2012 - 4:34 pm

Hi Alice,
How nice to hear from someone so far away! Each package of cream cheese has 8 ounces in it. Meaning you need 32 ounces of cream cheese total. Good luck to you!
~Jamie

Reply
Alice March 16, 2012 - 5:27 pm

Thanks Jamie!!

Alice

Reply
Jan March 31, 2012 - 10:15 pm

jamie,

This looks divine! Could I used parchment paper instead of the foil?

Reply
Jamie Cooks It Up! April 3, 2012 - 4:18 am

Parchment paper would work very well. Good luck! Hope you love it.
~Jamie

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Sue May 31, 2014 - 5:48 pm

These bars are the bomb! I’ve gotten several requests for the recipe. Will definitely bake them again.

Reply
Lisa June 1, 2014 - 1:46 pm

If I make it the night before, it’s ok to sit in the fridge all night and all the next day until I serve it in the evening, right? Meaning, it’s okay to leave it in the fridge for 24 hours before I serve it? Thanks. LOVE all your recipes!!!

Reply
Jamie June 2, 2014 - 5:56 am

Lisa,
Turns out, this fabulous dessert is even better if it sits in the fridge overnight. 🙂 Best of luck to you! Hope you love it.
~Jamie

Reply
Ana Marrero June 8, 2014 - 7:59 pm

I made it for my son birthday and was really delicious. I love this recipe and the method you use to show us the preparation in each one. I’m from Puerto Rico. Thanks!

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Meg December 18, 2020 - 10:49 am

Tried double recipe in 9×13 pan to use as bars. 40 people ate it all and begged for the recipe

Reply

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