Oreo-Espresso Cheesecake Bars

Holy Frick!

Every post. Every post I write about how I should post more. Today is the day for change! (hopefully) I mean, with Thanksgiving and Christmas around the corner, it's inevitable that I will be baking 100 times more than I already do. But you know, I am a working girl now. Work, life, me eating and/or thinking about eating... all these kinds of things get in the way!

These bars are heavenly (if heaven is filled with coffee-chocolate desserts). They are seriously so good and so creamy. To quote a co-worker, "great consistency!" I giggled at that one. And I think, technically-speaking, since they have espresso in them, you can eat them for breakfast? Anyway, super easy to throw together. Even though you have to wait for them to cool, I believe delayed gratification makes us better! So please enjoy!

Oreo-Espresso Cheesecake Bars

Yields 24

Oreo Espresso Crust

• 1 Package of Oreos (minus one Oreo because I ate one...), pulverized! 
• 1 Tablespoon Instant Espresso
• 1/2 Cup Salted Butter, melted

Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper and cover in butter.

Stir together the crushed up Oreos and espresso. Add the melted butter and stir until combined. Press the Oreo mixture into the pan and bake for 10 minutes. Let cool while you make the filling

Espresso Filling

• 4 8-Ounce Bricks of Low-Fat Cream Cheese, Room Temperature
• 1 1/4 Cups Granulated Sugar
• 4 Large Eggs, Room Temperature
• 3 Tablespoons Heavy Cream
• 1 teaspoon Vanilla
• 2 Tablespoons Ground Espresso or Coffee

In the bowl of a stand mixer, blend the cream cheese on medium-high speed for three minutes until light and fluffy. Add sugar and mix for another minute. Scrape down the sides and add the eggs, one at a time, beating well after each addition. Add the heavy cream and vanilla and mix until combined. With a whisk, fold in the espresso. 

Pour mixture over the crust and spread evenly. Place the cheesecake in the oven for 35-40 minutes. Cheesecake should look set but jiggle slightly, edges should be browned.

Let cool to room temperature then place in the refrigerator for at least 6 hours (overnight is best!) Slice in to cutie little bars and serve!