Do you ever crave something that tastes like your childhood? It might not be the fanciest food in the world, but it brings back great memories?

For me, some of those foods include homemade orange julius, orange fluff, ice cream sandwich cake, and this sopapilla cheesecake.

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Oreos are such a childhood classic. There’s nothing like teaching your kid how to twist an Oreo apart and lick away the filling before eating the cookies. 

Whether it’s a batch of Oreo brownies, Oreo pudding cookies, or even deep-fried Oreos, there’s just something about recipes using those classic cookies.

These Oreo cheesecake bars are a simple recipe to make and are bound to be a hit when you take them to your next cookout or potluck. They have Oreo cookies in the crust AND chopped up in the tangy cheesecake filling, so you get that delicious cookies-and-cream flavor in every single bite. 

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If you happened to catch my recipe for Chocolate Chip Bread Pudding, you might remember me telling you that we like to treat our chiropractor to sweet treats.

Sure, those treats might help us out when we need to be squeezed into his schedule, but he’s also the absolute nicest guy. And not to mention, he’s very enthusiastic with with his dessert reviews – which is something that I just adore about him.

We took him several pieces of these cheesecake bars a few weeks ago and he hasn’t stopped talking about them since. Even proclaiming this cheesecake recipe to be better than his mom’s “blue ribbon winning cheesecake.” And I think that’s saying something.

Although these cheesecake bars are pretty basic, I think the crust is what makes them better than “blue ribbon winning.” It’s little on the thicker side, extra buttery, and the hint of cinnamon adds just a little something special.

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I can’t resist pumpkin desserts, but sometimes I want something more than the standard pumpkin pie. 

One of my favorite things to eat in the fall is pumpkin cheesecake, so of course I had to make these pumpkin cheesecake bars.

You might be familiar with my cookie dough cheesecake bars, and these are just as scrumptious. Handheld cheesecake with a buttery streusel topping? Sign me up!

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This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible.

Maybe you’ve noticed by now…I have a little obsession with cheesecake recipes. 

My family has noticed this about me as well. Even long before I was sharing recipes with you on this site, I was bringing some sort of cheesecake to nearly every family get-together. It didn’t take long for my cheesecakes to become something of a family tradition.

In fact, I think by now my family asks me to bring dessert because they’re craving cheesecake. From classic Vanilla Cheesecake to Key Lime Cheesecake and everything in-between, they know I’m going to have a cheesecake recipe for every season of the year.

So I couldn’t disappoint everyone by not having a new cheesecake recipe to share this holiday season! 

The post No-Bake Cheesecake Bars with Cracked Sugar Topping appeared first on My Baking Addiction.

Sometimes I sit and ponder delicious baked goods to make for the blog and jot them into the notes app on my phone. And sometimes I think my ideas are utterly genius – well, momentarily genius, that is.

As soon as I google my brilliant idea, I usually find that someone else had the same amazing idea long before I did.
That was the exact scenario with these chocolate chip cookie dough cheesecake bars. It’s no wonder someone came up with this deliciousness before me!

I mean, can you think of a more amazing combination than the love child of cheesecake and chocolate chip cookies? I think not!

OK, well maybe these chocolate chip cookie dough mini cheesecakes rank up right up there, too. But there’s just something so homey about cheesecake bars, isn’t there?

Now granted, I’ve made plenty of different kinds of cheesecake before. What can I say? I’m a big fan! But these cheesecake bars are something special and they’re definitely different from any of the other cookie bar recipes you’ll find out there.

The buttery graham cracker crust is the perfect foundation for layers of creamy cheesecake and chewy chocolate chip
cookie dough. How could you NOT fall in love with a dessert bar like this one??
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This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands that make My Baking Addiction possible.

You guys, I’m in the BEST mood today. I’ve got a Target trip on the agenda, a pumpkin latte in hand, my house is fresh and clean and it’s only 58 degrees outside.

I think I can finally say it – fall is officially here!

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Oatmeal Chocolate Chip Cheesecake Bars are a semi-homemade treat the whole family will love. Top them with a drizzle of chocolate sauce to make them extra special!

If you’ve been reading My Baking Addiction for any length of time, you’re probably well aware of the fact that I’m mildly obsessed with cheesecake – in any form. From No Bake S’mores Cheesecake and Baileys Irish Cream Cheesecake to Cherry Cheesecake Cookies, cheesecake will always be my favorite dessert in all the land.

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Strawberry white chocolate cheesecake bars have a chocolate cookie-like crust and strawberry jam topping and are perfect for Valentine’s Day. With a gluten-free option.

With Valentine’s Day coming up, I wanted to make something extra decadent. I’m not one to fuss about Valentine’s Day but I do love an excuse to bake!

I’m guessing I may be in the minority here, but I think white chocolate and berries is one of the most divine combinations ever. I thought about making a white chocolate cheesecake but I’m always in the mood for easy so I went with these strawberry white chocolate cheesecake bars instead.

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This is a sponsored post on behalf of ACH brands. Thank you for continuing to support the brands that make My Baking Addiction possible.

Here we are – it’s 2015, and I’m pretty sure many of you are back to the gym, back to eating celery, keeping track of everything from sleep to steps on your new fitness dongle-thingies. And listen, I’m all for that.

It’s just.. I’m also all for cherries. And cheesecake. And crumb topping. Especially at breakfast. I promise I’m not trying to ruin your new fitness routine, but I truly think everything in moderation.

If you’ve been working out all week long, a slice of these Cherry Cheesecake Crumb Bars at Sunday brunch is exactly the sort of treat you’ve earned. And if you haven’t been working out all week long? Go for a family walk afterwards. I’m a problem solver. You’re welcome.

Eric and I are in the throws of packing up ALL THE THINGS for our big move next month. Let me tell you – add a toddler that’s almost walking into that mix? For. The. Birds. We’re exhausted, the baby is all discombobulated ‘cus there are boxes everywhere, and we may have accidentally packed a toy she recently decided was her favorite thing in all the universe ever. Oops.

I decided we needed a leisurely morning. Just one leisurely Sunday morning to get ourselves back on even keel. And the best way to do that? Bake these gorgeous bars, full of cherry preserves, tangy cheesecake, crunchy almonds, and a crumbly-in-the-best-kind-of-way topping on Saturday night.

What a treat to wake up to, I tell you! You guys know I love me some cherry cheesecake – and getting to enjoy it for brunch? Win.

Before we get too far into the recipe, I want to make sure you know there’s corn syrup featured here. And then I wanted to clear up a common misconception. Lately, I’ve noticed a lot of my friends mentioning they avoid desserts with corn syrup in them, like pecan pie, because it’s “bad for you, like high fructose corn syrup”.

Now, I’m not going to come down on the high fructose corn syrup argument either way (though I will admit we try to avoid it), because I don’t want to start World War 3 in the MBA comments. What I do want to say is that corn syrup is not the same thing. Corn syrup is made from corn starch, and is 100% glucose.

Where people are unsure about HFCS is that pesky “F” part – fructose. It gets processed differently, and some of the glucose is chemically changed into fructose. Some people argue the body processes fructose very differently than glucose, and that may be true. I’m not a scientist or a doctor, so I have no idea. What I do know is that corn syrup and HFCS are two very different products. So before you break out the haterade because I used it in my crumb bars, just know that I have done some research, and I feel comfortable using corn syrup in my baking.

So long as it’s Karo syrup, that is. They’re pretty much the only brand of corn syrup that doesn’t also contain HFCS. What I’m saying is, read the label!

Now, back to these gorgeous bars. Technically, I think maybe they’re supposed to be dessert. But show me a crumb topping, and I instantly think brunch. You know the sort of brunch-y thing I’m talking about – everything from strudels to muffins have crumb toppings, and they’re acceptable, so these Cherry Cheesecake Crumb Bars should be too.

One other reason I think they’re acceptable for brunch – this recipe makes just an 8×8 pan – 9 squares if you go large. That’s enough for family brunch and snack the next day, and then they’re gone.

You know I love layered desserts, and these babies are no different – except maybe I haven’t put them in wee little single serving cups. Instead, they’re sliced up into squares. We start with a buttery crust made with oats, which adds a fantastic depth of flavor. Then there’s the cheesecake layer, with a touch of almond extract to make it special.

I used Bon Maman cherry preserves, which are some of my favorite, and then the whole thing gets topped off with more of the crust mixture, which is great. The oats really give it some texture and crunch. You’re going to love it!

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Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumb Bars make a terrific brunch or dessert treat. The crumb topping takes things over the top, in the best, buttery-crunchy-spicy kinda way.

Course Cheesecake

Keyword baked, baking, bar desserts, cheesecake, Cherries

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 servings

Calories 265kcal

Author Jamie

Ingredients

For the Crust:

• 2 cups quick oats not instant
• 1-1/4 cups all-purpose flour
• ½ cup sliced almonds
• 1 teaspoon Spice Islands® Ground Cinnamon
• ½ cup Karo® Light Corn Syrup
• ¼ cup brown sugar
• ½ cup unsalted butter softened

For the Filling:

• 1 package 8 ounces cream cheese, softened
• ½ cup sugar
• 1 large egg room temperature
• ½ teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• ⅔ cup cherry preserves

Instructions

• 1. Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper and spray with nonstick cooking spray.
• 2. In a large bowl with an electric mixer, mix oats, flour, almonds, cinnamon, corn syrup, brown sugar and butter until crumbly. Press about 3/4 of the mixture into the bottom of the prepared baking pan. Reserve remaining crumb mixture for topping.
• 3. In a large bowl with an electric mixer, combine cream cheese, sugar, egg and extracts until smooth. Pour over crust. Microwave cherry preserves in microwave-safe container on high for 5-10 seconds. Drop spoonfuls of preserves over cream cheese mixture. Use a knife to swirl it through cream cheese. Top with reserved crumb mixture.
• 4. Bake 25-30 minutes or until center is set. Cool on wire rack and cut into bars.

Nutrition

Serving: 1bar | Calories: 265kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 56mg | Fiber: 2g | Sugar: 24g

Disclosure: This is a sponsored post on behalf of ACH brands all thoughts and opinions are 100% my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

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