Hot Fudge Cheesecake Bars
These Hot Fudge Cheesecake Bars with an Oreo crust, luscious vanilla cheesecake, and decadent fudge topping are a divine treat for both chocolate and cheesecake aficionados!
Why You Must Make
- Chocolate and cheesecake. That combo always seems to fare well around here. Adding peanut butter or mint to the mix might ruffle some feathers, but this simple marriage of desserts worked well for my crew.
- My family loves Oreos, but I prefer them in crusts. They pair perfectly with cheesecake.
- To up the ante, the cooled bars were drizzled with fudge topping, and for an additional bonus whipped cream and an Oreo garnish finished them off.
The Oreo crust is super easy if you use a food processor to make the crumbs, then mix in the butter. But there are a few tricks for making the best cheesecake batter. Here are even More Tips for Making Cheesecakes.
- PRO-Tip: Start with room-temperature eggs and cream cheese. They will incorporate better if they’re not cold from refrigeration.
- PRO-Tip: Use your paddle attachment when mixing to avoid getting excess air into the batter. You want your cheesecake to be dense, not light and fluffy. If you use a hand mixer, be careful not to over-mix.
- Line your baking pan with non-stick foil. This allows you to lift and remove the bars to a cutting board to slice. It also makes for easy cleanup.
- Use an offset spatula for spreading out the cheesecake batter. This helps make for a level layer.
- I used a premium jar of fudge sauce to make this an easy, approachable dessert recipe. Feel free to make your favorite homemade fudge sauce if desired.
- To slice, I like using a warm knife, wiping it clean after each cut. Another option is to freeze the bars first to make cleaner cuts. Just defrost the cut bars before serving.
You May Also Like:
If you love cheesecake but don’t want the full-blown version tempting you, cheesecake bars are perfect.
- Pumpkin Cheesecake Bars
- Blackberry Cheesecake Bars
- Strawberry Cheesecake Bars
- Coconut Cheesecake Bars – From Crunchy Creamy Sweet
- No Bake Raspberry Cheesecake Bars – From View from Great Island
- 24 regular Oreos, pulsed in food processor to form crumbs
- 5 tablespoons melted butter
- 16 ounces cream cheese at room temperature
- ½ c. granulated sugar
- ¼ c. sour cream
- 2 eggs
- 1 tsp. vanilla extract
- 1 T. flour
- ½ tsp.salt
- Hot fudge sauce, Mini Oreos, Freshly whipped, sweetened whip cream to garnish
- Preheat oven to 350 degrees. Line an 8 x 8-inch baking dish with nonstick foil.
- Mix together cookie crumbs and butter and press into the bottom of the prepared pan.
- Bake for 10 mins and cool.
- Decrease oven temperature to 325°.
- Beat cream cheese and sugar till fluffy. On low, add sour cream, eggs, vanilla, flour, and salt. Beat till smooth and creamy.
- Pour the batter over the Oreo crust and smooth with an offset spatula. Bake for 35-40 minutes.
- Turn the oven off, crack open the oven door, and let the bars continue to cook with the residual heat for 10 minutes.
- Remove to a cooling rack, let cool to room temperature then chill in the refrigerator.
- To serve, cut into bars drizzle with fudge sauce, add a dollop of whipped cream and a mini-Oreo if desired.
Chill or freeze before slicing for the cleanest slices. Defrost before serving.
Have your cream cheese at room temperature for the smoothest cheesecake.
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Serving Size:1 bar
Amount Per Serving: Calories: 266Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 206mgCarbohydrates: 23gFiber: 1gSugar: 16gProtein: 3g