February… A month has now passed since the New Year’s Resolution craze. The once- packed gym with those resolutioners sweating it out on the treadmill, stair climber, and elliptical machines is now thinning out. Come March, I’m pretty sure I can go to the gym after work and there will be plenty of machines that I can use. In fact, I can reclaim that treadmill that’s located in front of the flat screen tv. As for me, I did not bother making new year’s resolutions this year. It’s bound to be broken anyway… Oh wait, I forgot that I did! and my resolution was this: to try to be better physically, emotionally and spiritually every day. So I try to go to church every Sunday, I try to have a positive outlook everyday, I still keep up with my kickboxing and zumba classes, and I try to run two to three times a week. However, the past few weeks are undeniably so stressful for me so in the process of juggling different responsibilities, I let the half marathon training slip away. Third week into my supposed-to-be training schedule, I finally half-heartedly admitted to myself that there’s a very high possibility that I won’t be able to do the half-marathon in April. That’s a real bummer, and that made me so mad at myself for “failing” to stick to my training schedule. In a way, I felt so disappointed at myself. I failed my expectation. If only I was disciplined enough to stick to the plan… So, to make me feel better [remember, my new year’s resolution is to be better physically, EMOTIONALLY, and spiritually?], I made something that no doubt would put a smile on my face — cheesecake. But this time, I made a mouth-watering, deeply satisfying Oreo cheesecake bars! This yummy goodness is a very nice treat on a gloomy day.
Ahhh… chocolate and cheesecake make everything better. 🙂
Oreo Cheesecake Bars
adapted from Thedelishdishblog
For the crust:
- 23 Oreo cookies
- 2 tbsp unsalted butter, melted
For the cheesecake:
- 12 oz. cream cheese, at room temperature
- 6 tbsp sugar
- 6 tbsp sour cream, at room temperature
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 large egg plus 1 egg yolk
- 12 Oreo cookies, roughly chopped
- Preheat the oven to 325˚F and line an 8 x 8-inch baking dish with foil.
- For the crust, process Oreos in a food processor until finely ground. Add in the melted butter and pulse until the mixture is moistened. Transfer the mixture to the prepared baking pan and press the crumbs into the bottom of the pan.
- Bake the crust for 10 minutes and set aside.
- For the filling, beat the cream cheese in an electric mixer fitted with the paddle attachment on medium-high speed until light and smooth, about 2 minutes.
- Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.
- Stir in the chopped Oreos with a rubber spatula.
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.
- Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours. Keep refrigerated until ready to serve.