These delicious Oreo Cheesecake Brownies have a layer of fudgy brownie and are topped with a creamy, rich oreo cheesecake.
Oreo Cheesecake Brownies- if I could have a never-ending supply of these bad boys, I would have already signed up.
Maybe we can make that a thing? A weekly subscription box to cheesecake bars? I'll work on it.
If you love chocolate and cheesecake, then this is the perfect recipe for you. It has a combination of a fudgy brownie bottom and creamy, rich cheesecake top with Oreos throughout. It truly doesn't get better than that.
Ingredients needed
- Unsalted butter- I always use unsalted butter while baking, but if you only have salted just omit the salt that the recipe calls for (in the brownies).
- Granulated sugar- used both in the brownies and the cheesecake layer.
- Unsweetened cocoa powder- try and use high-quality unsweetened cocoa powder- unsweetened is key.
- Salt- I use kosher salt for baking
- Vanilla extract- always!
- Eggs- eggs are in both the brownie and cheesecake layer.
- All-purpose flour- used both in the brownies and the cheesecake layer.
- Oreos- I used regular Oreos for this recipe, but you could try a flavored one or even double stuffed!
- Cream cheese- I like using blocks of cream cheese, not the tubs. Whichever you choose, just make sure it's regular cream cheese, not whipped! Also, room-temperature cream cheese makes all the difference in this recipe, especially if you don't have an electric mixer!
How to make these brownies:
step one: make the brownies
Combine butter, sugar, cocoa powder, and salt. Stir in the vanilla, as well as both eggs (one at a time). Mix until very well blended. Add flour and mix until well blended again. Spread into prepared pan.
Bake brownies for 15 minutes, or until just set. Let them cool for about 10 minutes and then stick them in the fridge while you make the cheesecake layer. They go back in to cook with the cheesecake for a while so don't worry if they don't seem fully cooked, they shouldn't be!
step two: make the cheesecake
Crush your oreos. I do this the old school way- put the oreos in a plastic bag and use something to break them up (a glass, a rolling pin, or even your hand). You could also use a food processor, just make sure not to crumble them too much. Set these aside.
In a large bowl, use an electric mixer to beat the room temperature cream cheese and sugar together until smooth. Add in the eggs, flour, and salt until well combined. Fold in the crushed oreos. Pour this batter over the cooled brownies.
step three: bake, cool, and enjoy!
Bake at 325° for 50 minutes, or until the cheesecake is set. Cool to room temperature before chilling in the fridge for at least 2 hours. These bars are best served cold (I know it's hard to wait for them to chill, but it's worth it).
These Oreo Cheesecake Brownie Bars are 100% worth the time and effort that goes into making this recipe. While this recipe is a little more hands-on and dirties a few bowls, I promise you won't regret it after you take your first bite.
more recipes to try:
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Oreo Cheesecake Brownies
Ingredients
Brownies:
- ½ cup unsalted butter , melted (1 stick)
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- ½ cup all-purpose flour spooned and leveled
Oreo Cheesecake:
- 12 whole oreos, crushed
- 2 packages of cream cheese (8 oz each), at room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 tbsp all-purpose flour
- ¼ tsp salt
Instructions
For the brownies:
- Preheat oven to 325°. Line an 8x8 or 9x9 baking pan with parchment paper, leaving a little overhang for easy removal after. Set aside.
- In a large bowl, combine melted butter, sugar, cocoa powder, and salt (dough should be thick). Mix in the vanilla, as well as both eggs (one at a time). Mix until very well blended. Add flour and mix until well blended again. Spread into prepared pan.
- Bake brownies for 15 minutes, or until just set. Let them cool for about 10 minutes and then stick them in the fridge while you make the cheesecake layer. You can leave the oven on 325° while doing this.
For the cheesecake:
- Crush your oreos. I do this the old school way- put the oreos in a plastic bag and use something to break them up- a glass, a rolling pin, or even your hand. You could also use a food processor, just make sure not to crumble them too much. Set these aside.
- In a large bowl, use an electric mixer to beat the room temperature cream cheese and sugar together until smooth. Add in the eggs, flour and salt until well combined. Fold in the crushed oreos. Pour this batter over the cooled brownies.
- Bake at 325° for 50 minutes, or until the cheesecake is set. Cool to room temperature before chilling in the fridge for at least 2 hours. These bars are best served cold!
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