Oreo Cheesecake Brownies

These delicious Oreo Cheesecake Brownies have a base layer of fudgy brownie and are topped with a creamy, rich oreo cheesecake.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 5

Chilling Time 2

Total Time 3 35

Servings bars

Calories 320kcal

Cost $7

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.

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!

Line your pan with parchment paper- I always advise doing this because it makes taking out your cheesecake brownies and cleaning up SO much easier.
Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
Don't overmix the brownie batter- make sure when mixing the dry ingredients into the batter to not overmix. You ideally want to only mix until you no longer see streaks of flour/cocoa powder in the bowl. Overmixing can lead to dense brownies.
Let them cool in the pan- these oreo cheesecake brownies will continue to bake after you take them out of the oven, so allow them to cool completely in the pan, then stick the pan in the fridge for them to chill. They cut into squares much easier if chilled properly.