cheesecake bar recipes

Dirt Pudding cheesecake bars are pure yum! Creamy meets crunchy in this dirt pudding recipe and the results are simply delightful!!

Easy Dirt Pudding Cheesecake Bars Dessert Recipe

Oreos (crushed (about 2 cups))

unsalted butter

cream cheese (softened)

sugar

chocolate pudding

sour cream

vanilla extract

Oreos (crushed (about 1 cup))

chocolate syrup

mini semi-sweet chocolate chips

gummy worms

Line a 9x9” square baking dish with parchment paper.

Make the crust by crushing Oreos in a food processor or zippered bag. Add the melted butter and mix with the crushed Oreos.

Press the Oreo crust into the prepared pan and press down.

Freeze the crust for at least 15 minutes while you make the cheesecake layer.

In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth with a hand mixer.

Add the chocolate pudding and beat well.

Once smooth, add the sour cream and vanilla and mix until combined.

Stir in the crushed Oreos and a handful of gummy worms (about 1/2 cup).

Pour the cheesecake batter over the prepared crust.

Drizzle the chocolate syrup over the batter and add another handful of gummy worms (optional).

Fold the chocolate syrup and gummy worms into the batter while you press it into the pan.

Smooth the top, cover, and refrigerate for 4-6 hours (cheesecake can also be frozen)

Once the cheesecake bars are set, remove the cheesecake bars from the refrigerator and cut them into 9 bars (you could also cut them into 16 bars)..

For the topping, remove the middle of the Oreo and crush just the cookies in a zippered bag.

Melt chocolate chips in the microwave in 30 second increments until smooth (stirring between).

Spoon about 1 tablespoon of chocolate onto each cheesecake bar.

Top with crushed Oreos and garnish with a gummy worm (work 1-2 at a time so the Oreos and gummy worm stick to the chocolate before it hardens..

Once the chocolate has hardened, serve immediately or store in the refrigerator.

Donna's dirt pudding cheesecake bars recipe from The Slow Roasted Italian is amazing! I added some chopped nuts to the crust for a little extra crunch, and it turned out fantastic.

This recipe from The Slow Roasted Italian is an absolute winner! So easy to make and incredibly delicious. Donna and Chad really know how to create mouthwatering treats like these Dirt Pudding Cheesecake Bars.

I made these to test our so I can make them for the grandkids on Halloween. Me and my husband almost ate the whole pan!! They were so good!!!

Pecan Pie Cheesecake Bars are the perfect blend of your two favorites desserts! Plus, my pecan cheesecake bars recipe is so easy to make!!

Pecan Pie Cheesecake Bars Recipe (20 Minute Prep)

graham cracker crumbs

brown sugar

butter (melted)

yogurt

all-purpose flour

eggs (room temperature)

brown sugar (packed)

corn syrup

heavy whipping cream

pecan pieces

Preheat the oven to 350°F. Spray a 9x13 baking pan with cooking spray, and line it with parchment paper.

Crust: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until the crumbs are well coated. Firmly press the crumbs into the bottom of the baking pan, and bake the crust for 10 minutes.

Cheesecake Layer: Use an electric mixer to blend the cream cheese and powdered sugar in a large mixing bowl until smooth. Add the yogurt, vanilla extract, and flour, and continue mixing. Add one egg at a time, and blend until the last egg is just mixed. Pour the cheesecake filling over the baked crust and smooth it out. Bake the cheesecake for 30 minutes or until the cheesecake layer is set and no longer jiggly.

Pecan Pie Layer: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, corn syrup, and heavy whipping cream. Add the vanilla extract and pecan pieces and stir constantly until the mixture starts to boil around the edge of the saucepan, or for about 4-5 minutes. Remove the mixture from the heat, and carefully spoon the pecan layer over the cheesecake until it is completely covered.

Let the cheesecake bars cool to room temperature, then cover them with plastic wrap and chill in the fridge for at least 3 hours. Slice and serve chilled.

Absolutely amazing! Donna and Chad nailed it with this Pecan Pie Cheesecake Bars recipe. So easy to make, and it tastes like heaven.

can sour cream be use instead of yogurt in this recipe?

I have been making your Pecan Pie Bars for years and figured I would give this new one a try. They are so good and the cheesecake layer really makes this bar amazing!

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Top 2 cheesecake bar recipes recipes from across the web

The most viewed cheesecake bar recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed cheesecake bar recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine