My oven died.
One day I was minding my own damn business, making spaghetti and getting ready to put some garlic bread in the oven when bam – dead. Kaput. Gone.
It was cold and lifeless. No spark. No light. Just darkness.
And since we already tossed the garlic bread packaging and ran out of gallon-size baggies, we wasted garlic bread. Dead and abandoned. What a shame.
So after complaining a million times, my mom finally contacted our landlord to let them know about our dead-as-all-hell oven. What my mom neglected to say though, was that her daughter is a baker and who bakes for a living and thus, the landlord decided to wait over the weekend before calling someone.
And that’s where I am now. Ovenless and dying, waiting impatiently for it to be fixed and resuscitated.
HOW my mom neglected to mention that I need the oven is beyond me. Did she forget about the fact that we constantly have no less than 5 assorted desserts at any given time? Where does she think these desserts come from? Magic? A dessert fairy? And what does that say about me? That I just sit around eating said assorted desserts all day, binge-watching TV and scratching myself? Come on Mom!
So yeah. Now I’m woefully without an oven and hating every moment of it. Thank goodness I had the good sense to make these Perfect Cheesecake Bars right before it went kaput, though!
*adapted from my Easy Oreo Cheesecake Bars recipe
Perfect Cheesecake Bars
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- FOR CHEESECAKE:
- 2 (8 ounce each) pkgs cream cheese at room temperature
- ⅔ cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- ⅓ cup sour cream
- Preheat oven to 325 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
- In a medium bowl, stir together the finely crushed graham cracker crumbs and the melted butter until combined and moistened. Press into the prepared pan in an even, single layer and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
- While crust bakes, prepare your filling. In the bowl of a stand mixer, combine the cream cheese and sugar with the paddle attachment and beat on medium for about 2 minutes or until combined and fluffy. Add in the eggs, one at a time, beating very well after each addition. Beat in the vanilla and sour cream for about 1 minute or until the cheesecake is very light and smooth.
- Spread the mixture into the baking dish and smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very light golden brown and the center is just about set and only a little bit jiggly. Cool completely at room temperature and then once cool, refrigerate for at least 3 hours, preferably overnight, before cutting into bars.
Have a sweet day!