There’s a reason these are called Slutty Cheesecake Bars. Hello, look at the piling going on: chocolate chip cookie crust, cheesecake filling stuffed with Oreos and then topped with more Oreos and crushed Whoppers. So, yeah, we are pretty much looking at a bar that contains, 2 types of cookies, cheesecake and candy—slutty for sure.
Slutty Cheesecake Bars
And you know what? I like slutty food. I like food though, so anything that can incorporate a few things into one easily and deliciously—I’m there.
These are so outrageous, but damn they are good. And stay tuned because if you haven’t noticed I’m on a cheesecake bar roll – remember: these, these, these, these and these. And since I’m always trying to top myself, the next is gonna be craz-ay!
Slutty Cheesecake Bars
Yield: Makes one 8x8 pan
Ingredients:
- 8oz. cookie dough (ready-made or homemade)
- 16 Oreos
- 12 oz. cream cheese, room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
Topping
- 3 oz. Whoppers, chopped
- 5 Oreos, chopped
Directions:
Preparation
Heat oven to 350 degrees F. Line pan with a foil sling.
- Roll out or using your fingers, press cookie dough to an 1/8 inch thickness. Place pan in oven and bake at 350 degrees F for about 20 minutes or until crisp. Remove from oven and place on a wire rack to cool. In mean time, prepare the cheesecake filling. Place cream cheese, sugar, egg and vanilla in a bowl and beat until blended. Place whole Oreos on top of slightly baked cookie crust. Pour cheesecake mixture over Oreos. Sprinkle chopped Oreos and Whoppers on top. Bake at 350 degrees for about 35-40 minutes. Remove from oven and cool completely before cutting.
*This can be prepared 3 days in advance and kept in the refrigerator tightly covered. Remove from refrigerator 20-30 minutes prior to serving. (Cut while cold for bars with nice clean edges).
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
Has anyone actually made these yet? Wondering if the cookie crust gets over cooked with baking it for 20 min and then another 40 min. I am sure it doesn’t but it just seems like a long time (for the crust)! We make layered brownies, in a bakery I work at, and we bake it all at the same time but it has a brownie top not cheesecake. Just curious. Thanks!
Stephanie replied: — January 24th, 2014 @ 1:04 pm
I actually made these and was concerned about the cookie crust as well but to my surprise it turned out perfect even after all that baking. These were a big hit each time I’ve made them.
Scott replied: — July 3rd, 2014 @ 6:31 pm
I made these for the past two super bowls. Your worry was confirmed on last years batch. Just too crunchy, and I followed the times to a T! This year, I baked the Cookie only half way, and then added the rest. They were unbelievably chewy and everyone loved em!
What kind of pre-made cookie dough crust do you use? the Phillsbury chocolate chip cookie dough?
Hi! These look easy enough even for me to do and beautiful enough to parade around the office! thank you for the recipie!
Because there is not Whoopers where I live, do you think that Maltesers will be a good substitude?
Tanks!
What size pan do I use?