Oreo Cheesecake Brownies
These Oreo Cheesecake Brownies are the ultimate fudgy brownie dessert with layers of oreos and classic cheesecake on top of a rich and decadent brownie. With less than 1 hour of time, you'll have a bakery-style dessert to impress your family and friends!
Servings: 12 servings
Calories: 314kcal
Ingredients
Brownie Layer
- ½ cup salted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ cup milk chocolate, semi-sweet or dark chocolate chips
Cheesecake Layer
- 8 ounce package full fat cream cheese
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Oreo Layers
- 12 roughly chopped Oreo Cookies divided
Instructions
- Preheat oven to 350°F. Grease or line an 8"x8" baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, sift together cocoa powder, flour, and baking powder.
- In a large bowl, whisk together the melted and slightly cooled butter and granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in chocolate chips.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, and beat until well combined.
- Spread the brownie batter evenly into the prepared baking pan.
- Sprinkle half of the chopped Oreos over the brownie batter.
- Pour the cheesecake batter over the brownie layer in the baking pan, spreading it evenly.
- Sprinkle the remaining chopped Oreo cookies over the cheesecake layer, pressing them gently into the batter.
- Bake 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let the Cheesecake Oreo Brownies cool completely in the pan on a wire rack.
- Once cooled, refrigerate the brownies for at least 2 hours (or overnight) to set.
- Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
Video
Notes
Tips and Tricks for Recipe Success
- Don't overmix the batters. Be sure to just gently mix both the brownie and cheesecake layers to ensure even baking and correct texture.
- Bring cream cheese to room temperature. Be sure your cream cheese is softened before mixing to make sure all ingredients combine easily.
- Be cautious not to over bake. This will cause the brownies to be dry in texture.
- Swap for storebought brownie mix. You can also easily use boxed brownie mix here as well if you prefer to cut down on time.
- Allow to full cool and refrigerate before serving. This is essential to make sure all the layers of the brownie set correctly.
Variations
- Use Golden Oreos: If you love the vanilla golden Oreos, those are also delicious in this recipe!
- Underbake for fudgy texture. If you love a brownie with a moist inside and crispy edges, be sure the center still slightly jiggles back in forth when gently shaken.
- Swap for your favorite candy. Use candy like peanut butter cups or chopped Heath bar instead of Oreos for a different flavor.
- Try a fruit flavor. Use freeze-dried raspberries or strawberries instead of cookies to add a nice hint of fruit to these cheesecake brownies!
Nutrition
Calories: 314kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 194mg | Potassium: 116mg | Fiber: 1g | Sugar: 27g | Vitamin A: 558IU | Calcium: 39mg | Iron: 2mg
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