After two too many auto-scheduled blog post fails, I’m back.
And I’m SORRY!
It’s been such a while, and I’ve been a sucky blogger. No ifs, ands, or buts.
I could give you a million excuses…
Or I could finally give you the recipe to these dulce de leche swirled oreo cheesecake bars that accidentally posted a few weeks ago.
The take-home message here is that nobody’s perfect.
No, I’m not talking about myself and my major lapse as an absentee parent to this blog, though this is true and I am most certainly far from perfect.
I’m talking about these Oreo cheesecake bars that I made once upon a time.
My friends told me they were perfect. I thought they were perfect.
But then I went and swirled some globs of dulce de leche on top of them, and I daresay they are now one step closer to perfection.
Dulce de Leche Oreo Cheesecake Bites
20 Oreo Cookies, divided – 12 for crust, 8 chopped for filling
2 tablespoons butter
2 packages (8-ounces each) cream cheese, softened – I used one package Neufchatel to lighten it up!
1/2 cup granulated sugar
1/2 cup sour cream – I used 0% Greek yogurt instead
1/2 teaspoon vanilla (I added a splash more)
2 large eggs
1/2 cup dulce de leche
- Preheat the oven to 325°F.
- Line a 8×8-inch baking pan with foil, with ends extending over sides.
- Finely crush 12 Oreo cookies. Melt the 2 tbsp of butter and mix with crumbs. Press onto bottom of prepared pan. Bake for 10 minutes.
- In a large bowl, beat the 2 packages of cream cheese and 1/2 cup sugar with mixer until blended.
- Add 1/2 cup sour cream (or Greek yogurt) and 1 teaspoon vanilla. Mix well.
- Add 2 eggs, one at a time, beating after each just until blended.
- Chop remaining cookies. Gently stir into batter and pour over crust.
- Drops dollops of dulce de leche on top of the cheesecake batter and swirl with a knife. I found that it was easiest to heat up the dulce de leche to make it a little less viscous and easy to swirl.
- Bake the cheesecake for about 30-35 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
- When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Chill the bars until ready to serve.
- Alternately, the cheesecake can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.