Lemon Sour Cream Cheesecake Dessert Bars with Lemon Oreo Crust – Easy Layered Party Treats Recipe
Layers of buttery lemon oreo crust, smooth lemon zested filling, creamy, light cheesecake and topped off with lusciously sweet sour cream – the perfect dessert bars for Spring and Summer parties!
For the Oreo Crust
1Package15.25 oz. package of Lemon Oreos(or Golden Oreos are really yummy too!)
For the Lemon Layer
1 1/2CupsGranulated Sugar
1TablespoonAll Purpose Flour
1 1/2TablespoonsLemon Zestapproximately the zest of 2 medium sized lemons
1/2CupLemon Juice(fresh or bottled but fresh squeezed is SO much better. It takes about 3 good size lemons)
For the Cheesecake Layer
2Packages8 oz. Packages of Softened Cream Cheesenot melted
For the Sour Cream Topping Layer
4TablespoonsPowdered Confectioners Sugar
Preheat your oven to 350 degrees. Grease your 9 x 13 baking dish and set aside. (I use a smear of butter on a napkin)
Oreo Crust Layer
Use a blender, food processor, or add the oreos (minus the three that you ate) to a large ziplock baggie and smash them with a mallet turning them into crumbs. Combine the cookie crumbs and the 6 tablespoons of melted butter (I microwaved my butter for 40 seconds in a coffee mug) into a large ziplock bag and mush and mix it all together real good. Dump your oreo and butter crust mixture into your greased 9 by 13 baking dish and spread it around pressing it evenly covering the entire bottom of your dish. (FYI – I tried making it once just lightly patting the crust instead of pressing it good and it ended up mixing in with my lemon layer – still yummy – but I prefer my crust stay in it’s own layer!)
Lemon Filling Layer
Using a wire whisk by hand, whisk together sugar and flour. Then add in lemon zest, lemon juice and the eggs. Whisk until they are well blended and set this mixture aside. RESIST THE URGE to pour it over your crust just yet. It will just soak into the crust, so put it aside and let’s move on to our cheesecake filling layer to keep you from making bad decisions.
Cheesecake Filling Layer
In a mixing bowl (use your stand mixer or electric hand mixer) set on low speed, cream together the softened cream cheese and granulated sugar until smooth (about 30 seconds is all). Mix in your eggs ONE AT A TIME, mixing the first in and then adding the second along with the vanilla. Now mix in your sour cream. Tap your bowl against the countertop 10 times to release any large air bubbles that might have formed.
Pour the lemon filling over your crust. It will all level out nicely on its own or you can tip your dish side to side to help it along. Skim off any air bubbles that might have formed.
Pour your cheesecake filling on top of the lemon layer and gently spread it out evenly from edge to edge. I use a silicone spatula to gently spread it nice and even.
Bake it in your preheated oven at 350 degrees until it only jiggles SLIGHTLY, about 30-36 minutes depending on your oven. Remove it from the oven and turn the temperature of your oven down to 325 degrees.
Sour Cream Topping Layer
In a small mixing bowl, use a wire whisk by hand to mix together your sour cream and powdered sugar. Once your oven has cooled to 325 degrees, spread your topping evenly over the top of your bars and bake for 10 minutes.
Remove from oven and allow your bars to cool to room temperature (about 45 minutes). Chill uncovered in the refrigerator for at least 2 hours. After 2 hours, if you aren’t serving it right away, cover your bars with plastic wrap or a lid. Cut into pretty squares, serve and enjoy the “ooos” and “aaaaahs” and many requests for your recipe!
Recipe via DreaminginDIY.com
You can also make this with a graham cracker crust – but you will really be missing out!