Turtle Cheesecake Bars

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12 ingredients and less than an hour is all it takes to make the most delicious, simple dessert you’ll ever eat! Baking these cheesecake bars in a 9×13 pan is the secret to feeding a crowd without any fancy pans or water baths.

Cheesecake doesn’t have to be difficult!

I feel like cheesecake has gotten this reputation as being a really difficult dessert. There’s the fancy spring form pan, the heavily debated use of the tricky water bath and the low cooking temperature, mixed with the fact that cheesecake is basically cooked through when it’s still jiggly (and looks like it’s not cooked through). So today I am delivering to you the very easiest, most simple, fool-proof, turtle cheesecake bars.

Why you’re going to love these cheesecake bars:

• They’re quick and easy! There’s no fancy spring form pan, no water bath. No muss, no fuss. Just simple, straight forward, delicious cheesecake bars!
• They’re great for a crowd! Cheesecake is always a hit at any family get together or party. These cheesecake bars bake in a 9×13 pan which means everyone at the party can have a slice!
• The flavors are amazing! There’s a time and a place for classic plain cheesecake. But I will ALWAYS choose Oreo crust piled high with creamy cheesecake filling, pecans, caramel and chocolate chips over a plain Jane cheesecake every single time!

How to make turtle cheesecake bars:

Add Oreos to a food processor.

Pulse until the Oreos are crushed into a crumb texture.

Add butter and pulse until the butter is well incorporated with the Oreos.

Press mixture in an even layer across the bottom of a foil lined 9×13 pan.

In a large bowl use a hand held mixer to combine cream cheese and sour cream until mostly smooth.

Add sugar and vanilla and mix until combined.

Then add eggs and salt.

Mix until smooth and creamy.

Pour filling on top of the crust. Spread in an even layer.

Bake for 40-50 minutes or until the edges of the cheesecake start to pull away from the sides of the pan and the center is set but still jiggly. Remove from oven and allow to cool for 2 hours on the counter.

Top with caramel, pecans and mini chocolate chips. Refrigerate overnight or for at least 8 hours.

Slice, serve and enjoy!

Tips for making turtle cheesecake bars: 

• Be sure to line the pan with tin foil. This is a crucial step in ensuring that your cheesecake bars will be super easy to remove from the pan.
• Trust your gut on cook time. The cheesecake will continue to cook in the pan even after you’ve removed it from the oven. You want to err on the side of underdone rather than overdone.
• Your cheesecake is done when the edges pull away from the sides of the pan and the cheesecake looks set, but the center is still slightly jiggly.
• Leave your room temperature ingredients out overnight. For real, overnight. They will mix best when they are legit at room temp.

Other easy dessert recipes you will love: 

• Pumpkin Cheesecake Bars
• Peppermint Cheesecake Bars
• Chocolate Covered Peanut Butter Balls
• Peppermint Brownies
• White Wine Poached Pears

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This post was originally published in August of 2018. It was updated in October of 2019 to include process shots, step-by-step instructions and tips for making the best turtle cheesecake every single time!