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Halloween Oreo Cheesecake Bars - Creamy, Festive, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • For the crust: 24 Oreo cookies (regular, not Double Stuf)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for extra crunch)
  • Pinch of salt
  • For the cheesecake filling: 16 ounces cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch (or 2 teaspoons all-purpose flour)
  • 1/8 teaspoon fine salt
  • 1/3 cup heavy cream
  • 10–12 Oreo cookies, roughly chopped
  • Orange gel food coloring (a few drops)
  • For topping (optional): Halloween sprinkles
  • Melted dark or white chocolate for drizzling
  • Crushed Oreos for garnish

Method
 

  1. Prep the pan: Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Preheat the oven to 325°F (163°C).
  2. Make the crust: Pulse 24 Oreos in a food processor to fine crumbs. Stir in melted butter, sugar, and a pinch of salt until the mixture looks like wet sand. Press firmly into the bottom of the pan, packing it tight and even. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth and creamy, about 1–2 minutes. Scrape down the bowl.
  4. Add sugar and dry ingredients: Beat in granulated sugar, cornstarch, and salt until combined and silky. Scrape down the bowl again.
  5. Add eggs: Beat in eggs one at a time on low speed just until incorporated. Don’t overmix—this helps prevent cracks.
  6. Finish the batter: Mix in sour cream, vanilla, and heavy cream until smooth. Fold in the chopped Oreos gently with a spatula.
  7. Create the Halloween swirl: Scoop out about 3/4 cup of the batter into a small bowl. Tint it with a few drops of orange gel food coloring. Spread the plain batter over the crust. Dollop the orange batter on top in several spots and use a butter knife or skewer to gently swirl. Don’t overdo it, or the colors will muddy.
  8. Bake: Place the pan on the middle rack and bake for 28–34 minutes, or until the edges are set and the center has a slight jiggle about the size of a quarter. Avoid browning on top.
  9. Cool gradually: Turn off the oven, crack the door, and let the bars sit inside for 10 minutes. Move to a wire rack and cool to room temperature.
  10. Chill: Cover and refrigerate for at least 4 hours (overnight is best) to set completely.
  11. Slice and serve: Lift the bars out using the parchment overhang. Warm a sharp knife under hot water, wipe it dry, and slice into squares, cleaning the blade between cuts. Add sprinkles, melted chocolate, or extra Oreo crumbs if you like.