The weekend I made these bars, I think I might have set a new record for how many packages of Oreos were open in my apartment at one time. I am not going to think about whether or not this is a good thing. 😉
I have a *slight* cinnamon obsession though, so I could be a little biased.
To properly celebrate how fabulously addictive these Oreos are, I decided to do a really over-the-top thing and combined them with my Cinnamon Swirl Cheesecake and this Snickerdoodle Skillet Cookie that I made for My Cooking Spot. I feel like these bars are slightly classier than trashy brownies, but they’re basically trashy brownies. Except with cheesecake. Which is the classy part.
Cinnamon Bun Oreo Cheesecake Bars
snickerdoodle cookie layer
- 1 cup butter softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 2 1/4 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 package Cinnamon Bun Oreos
- 2 8-oz blocks cream cheese, softened
- 3/4 cup sugar
- 1 6-oz vanilla Greek yogurt
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 3 tbsp flour
- 2 large eggs + 2 yolks
- ⅔ cup brown sugar
- 1½ tbsp cinnamon
- ½ cup butter melted
- 2 Tbsp flour
snickerdoodle cookie layer:
- Preheat oven to 350 degrees and grease a 9x13 inch pan with cooking spray.
- Cream butter on medium-high speed with an electric mixer. Add sugar and mix until fluffy.
- Next, add eggs and vanilla extract. Mix well.
- Add flour, cinnamon, salt, and baking soda. Mix on low speed until ingredients are mostly combined, then medium speed until completely combined.
- Spread cookie dough in prepared pan. Cover with a layer of Cinnamon Bun Oreos. (Save the rest for snackin'.)
- Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar; mix well. Add yogurt, vanilla, cinnamon, and flour. Mix until incorporated.
- Next, add the eggs and yolks; mix well.
- Spoon batter over Oreos, making sure to completely cover them.
- Combine all ingredients in a bowl and whisk until smooth. Transfer to a squeeze bottle, piping bag, or Ziploc bag with a small corner cut off.
- Pipe over cheesecake filling and use a toothpick to swirl the cinnamon topping into the batter. (I chose to just pipe it in straight lines.)
- Bake for 35 to 40 minutes, or until cheesecake is set in the middle. Remove from oven and let cool completely.
- Cover and store in the refrigerator for 4 to 6 hours, or over night.
- Cut into squares to serve. Top with whipped cream and a dusting of cinnamon!