The other day I reached for a bag of pretzels and knocked the package of Oreos off the shelf. I was watching it in slow motion as it tumbled to the floor. I knew they were crushed, no longer any good for dipping in milk. Lucky for me there was only one row left, so I told Stephen I’d figure out a way to use them. It wasn’t until yesterday that the idea hit me- Oreo Cheesecake Topped Brownies. Stephen and I both really loved the Cookie Dough Cheesecake Brownies I made a while back, so it seemed like the perfect solution. Plus he could still guzzle down a glass of milk with them! I quickly got to work and within an hour I had these gorgeous chewy and creamy bars. I chilled them for a few more hours to let the cheesecake set up and after dinner we devoured them. They were a huge hit and I don’t even feel bad about dropping those Oreos 🙂 In the words of Bob Ross, they were a “happy little accident!”
Oreo Cheesecake Brownies Recipe
Ingredients
Brownies
- 1/2 cup all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 4 oz semi-sweet chocolate - melted (use a Ghirardelli baking bar)
- 3/4 cup sugar
- 6 Tbsp (¾ stick) butter
- 2 large eggs
- 1/4 tsp salt
- 1/8 tsp baking powder
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Cheesecake Layer
- 1/4 cup sugar
- 1 (8) oz package regular cream cheese - softened
- 1 egg
- 1/4 tsp salt
- 1 tsp vanilla
- 8 Oreo cookies - chopped coarsely
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8 baking pan with foil so that there is enough overhang to lift the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
- Over a double boiler, melt the butter, sugar, and chocolate. Whisk until smooth. Let the mixture cool on the counter for 5 minutes. Pour into the bowl of a stand mixer. Add the vanilla and one egg, mix, then add the other egg and mix until incorporated.
- In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients. Mix until just combined. Remove the bowl from the stand and fold in the chocolate chips. Set aside.
- For the cheesecake batter, in a medium-sized mixing bowl, combine the cream cheese, sugar, salt, and vanilla. Beat until smooth. Add the egg, then mix until just combined. Gently fold in the chopped Oreos.
- To assemble, pour the brownie batter into the prepared pan. Place in the oven and bake for 10 minutes. Remove and carefully pour the cheesecake batter on top, gently spreading to create an even layer. (To create the look above, place additional crushed Oreos on top of the batter.) Place in the oven and bake for an additional 30–35 minutes or until the cheesecake is set and slightly golden brown around the edges.
- Remove from the oven and let cool in the pan for 45 minutes before chilling in the refrigerator for 1–2 hours. When ready to serve, remove from the pan using the foil overhang. Peel the foil from the brownies, cut, and serve.
NOTES
Nutrition
Adapted from Ready For Dessert
These look amazing. I’m going to have to try these. Fantastic photo as well. Thanks for sharing on Walking on Sunshine. That is where I found you.
Hi, does for example 1\2 c mean half a cup? X
Yes it does 🙂
These brownies actually don’t need a leavener, but because I topped them with a heavy cheesecake I decided to add a bit of baking powder to the recipe. It should read baking powder, not soda. Happy baking!
What was the result of going with “soda”? I’d love to make these tonight!!
Sorry for the late reply. The soda worked just fine. I am making them again tonight. They were a big hit!
Hi! Just started to prepare the recipe. Ingredients include baking “powder”, but instructions say baking “soda”. I’m crossing my fingers and going with the “soda”.