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5 from 1 vote

Slutty Cheesecake Bars

By Britney
Prep: 20 minutes
Cook: 25 minutes
Resting Time: 3 hours
Total: 3 hours 45 minutes
Servings: 9 Bars
slutty cheesecake bars cut into squares and stacked on top of each other.
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Slutty Cheesecake Bars have a graham cracker crust, creamy cheesecake center loaded with oreos and chocolate chip cookie dough, and a Nutella layer on top.

Equipment

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Ingredients 

Graham Cracker Crust

  • 12 Graham Cracker Sheets
  • 2 tbsp Sugar
  • 5 tbsp (71 g) Salted Butter, (melted)

Cheesecake Filling

  • 16 oz (454 g) Cream Cheese, (room temperature)
  • 1/2 cup (100 g) Sugar
  • 1 1/2 tsp (1.5 tsp) Vanilla Extract
  • 2 Eggs
  • 1/4 cup (60 ml) Heavy Cream, (room temperature)
  • 1/4 cup (60 g) Sour Cream, (room temperature)
  • 1 tbsp Cornstarch
  • 1/4 tsp (0.25 tsp) Kosher Salt
  • 16.5 oz (468 g) Prepared Chocolate Chip Cookie Dough, (store bought)
  • 25 Oreos
  • 1/2 cup (150 g) Nutella

Instructions 

  • Preheat the oven to 350 degrees F. Line a 9x9 baking pan with parchment, leaving about 1 inch overhang on the sides (this will make it easier to remove from the pan).
  • Add graham crackers and sugar to a food processor and blend until uniform crumbs form. Add melted butter and continue to mix until the texture resembles wet sand.
  • Add the graham cracker mixture to the prepared baking pan and press along the bottom of the pan into an even layer. Bake for 12 minutes, then set aside to cool.
  • Reduce the oven temperature to 325 degrees F.
  • Add cream cheese to a large bowl. Use an electric mixer and mix for 15-20 seconds, until fluffy. Then add sugar and vanilla extract and continue to mix until just combined, about 30 seconds. Scrape down the sides of the bowl.
  • Begin adding eggs, one at time, then add the sour cream, heavy cream, cornstarch, and kosher salt. Mix until just combined, about 30-40 seconds.
  • Once the graham cracker crust has cooled slightly, add the chocolate chip cookie dough and gently press into an even layer so that the graham cracker crust is completely covered.
  • Then place 20 of the oreos on top. Crush the remaining 5 oreos in a small bowl and pour into the cheesecake mixture.
  • Pour the cheesecake mixture on top of the oreos. Smooth into an even layer, then bake for 25-30 minutes, until the center of the cheesecake is slightly jiggly.
  • Allow the bars to cool for about 30 minutes, then place into the refrigerator to set for 3-4 hours.
  • Once the bars are set, place nutella into a microwave safe bowl. Microwave in 15 second increments until the nutella is a spreadable consistency. Smooth on top of the cheesecake and return to the refrigerator to set for another 20 minutes. 

Notes

  • Bake until the center of the cheesecake has a slight jiggle! 
  • Line your square pan with parchment paper! This is key to being able to lift the bars out of the pan! 
  • When cutting the bars, use a hot knife to get a nice clean cut. 
  • Use room temperature ingredients here - this includes the cookie dough, cream cheese, heavy cream, eggs etc. Room temperature ingredients are easier to work with, more spreadable, and allow the cheesecake batter to come together without breaking or becoming lumpy. Simply leave everything out for about 30 minutes to an hour prior to baking.

Nutrition

Calories: 656kcal, Carbohydrates: 68g, Protein: 9g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 115mg, Sodium: 541mg, Potassium: 243mg, Fiber: 2g, Sugar: 44g, Vitamin A: 1062IU, Vitamin C: 0.1mg, Calcium: 92mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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