Oreo Cheesecake Brownies Recipe

Oreo cheesecake bars resting on a parchment paper.

5 from 1 vote

Oreo Cheesecake Brownies Recipe

Made with fudgy brownie batter and layered with tangy cheesecake, Oreo Cheesecake Brownies bake into bars with cookie bits and a chocolate and cream combo in every square.

Prep Time20

Cook Time40

Cool and Chill Time1 45

Total Time2 45

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: standard size brownies

Calories: 353kcal

Author: Andrea

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 (3/4 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

-Yields about 9 large brownies or 12 standard-sized squares.

STORE Oreo Cheesecake Bars in the fridge after they’ve cooled completely and chilled for at least 1–2 hours. Keep leftovers in an airtight container in the refrigerator for up to 5 days. To FREEZE, wrap individual slices tightly in plastic wrap, then place them in a zip-top freezer bag or freezer-safe container for up to 2 months.

When ready to serve, thaw the brownies overnight in the fridge or at room temperature for 1–2 hours. These are best enjoyed chilled or slightly softened so the cheesecake layer stays smooth and creamy.

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