Vanilla Bean Cheesecake Bars

• Vegetarian

• Refrigerated

  • 165 g (3 large whole eggs, large whole

• Baking & Spices

  • 16 g All-purpose flour
  • 397 g Granulated sugar
  • 1 Inside of 1 vanilla bean
  • 1/2 g Salt
  • 5 ml Vanilla extract

• Snacks

  • 250 g Oreo cookie crumbs

• Dairy

  • 57 g Butter, unsalted
  • 454 g Light cream cheese

Found on keepitsweetdesserts.com

Description

Ingredients

• 250g (2⅓ cups) Oreo cookie crumbs (about 20 cookies)
• 57g (4 tablespoons) unsalted butter, melted
• 27g (2 tablespoons) granulated sugar
• 454g (2 8-ounce packages) light cream cheese softened at room temperature
• 370g (1¾ cups) granulated sugar
• 165g (3 large) whole eggs at room temperature
• 16g (2 tablespoons) all-purpose flour
• 5 milliliters (1 teaspoon) vanilla extract
• The inside of 1 vanilla bean (if leaving this out, replace with 1 tablespoon of additional vanilla extract)
• ½g (1/8 teaspoon) salt

Directions

• Pre-heat oven to 325 degrees
• Line a 13x9 pan with parchment paper and spray with nonstick cooking spray, set aside
• In a medium bowl, stir together cookie crumbs, melted butter and sugar
• Press crumb mixture into prepared baking pan; spread evenly using fingers to push down crust and set aside
• To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)
• Add sugar and combine on medium-high speed well until light and creamy
• Beat in eggs, one at a time, on medium speed
• Mix in flour on medium speed
• Add vanilla extract, vanilla bean and salt and beat until mixture is thick and creamy
• Pour cheesecake batter over crust and bake for 36-40 minutes or until edges begin to separate from foil and middle bounces slightly when touched
• Refrigerate for at least 4 hours or overnight
• Remove cheesecake from pan and cut into bars
• Store in refrigerator and enjoy within five days of baking