These Oreo Cheesecake Brownies have a fudgy brownie bottom and are topped with the creamiest cheesecake loaded with oreo cookies. A cookies and cream lovers dream!
Oreo cheesecake brownies are rich, creamy, and worth every bite! The perfect dessert for any chocolate or cheesecake lover.
If you love oreo cookies than you should try my oreo cinnamon rolls, oreo chocolate cream pie, or my chocolate oreo ice cream cake.
WHY THIS RECIPE WORKS
BROWNIE- A rich and fudgy brownie bottom with no mixer required.
OREO CHEESECAKE- A creamy vanilla cheesecake filled with bits of oreo cookies.
EASY TO MAKE- Even though these bars are two different layers, they are both so easy and quick to make.
INGREDIENT NOTES
Here are some notes on some of the ingredients to make the cheesecake brownies. For a full list of ingredients view the recipe below.
- Butter- You will be melting the butter and chocolate together. Starting with room temperature butter will help.
- Chocolate Chips- Use milk, semi-sweet or dark depending on your preference. I used semi-sweet.
- Eggs- Allow them to come to room temperature before mixing.
- Cream Cheese- Make sure this is room temperature before mixing or it will leave clumps when mixing.
- Oreo's- Place in a ziplock bag and break into pieces.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by melting the butter and 1½ ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
STEP TWO: In a medium mixing bowl, mix melted butter/chocolate with sugars. Add the egg and vanilla and mix again. Whisk in cocoa powder, salt and flour. Pour batter into the bottom of the pan. Set aside.
STEP THREE: Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add sour cream, vanilla and salt and beat in. Make sure it is completely smooth.
STEP FOUR: Gently fold in egg. You do not want to over mix this part. Fold in oreo cookie pieces.
STEP FIVE: Pour cream cheese mixture over brownie batter. Bake for 33-35 minutes, or until there is a slight jiggle in the center of the cheesecake. When done baking, turn off the oven, open the oven door and allow the cheesecake to cool in the oven for about 30 minutes. Remove from the oven and set on the counter to get to room temperature.
STEP SIX: When completely cooled, cover the cheesecake and place in the fridge for at least 3 hours to set up.
HELPFUL BAKING TIPS
Using room temperature ingredients is very important when making the cheesecake. This will help the cheesecake be both smooth and creamy.
I like to remove the whole cheesecake from the pan and cut off all the edges where it has browned before serving.
Use any flavor of oreo's that you like. The vanilla cheesecake base makes the possibilities endless!
FAQ
Yes, this recipe will double perfectly in a 9x13 baking pan.
You can easily do that, the brownie will be thicker than mine, but it will work just fine.
Yes, to allow the right consistency for the cheesecake layer you must chill these before cutting into them and eating.
STORING AND FREEZING
Store oreo brownie cheesecake in an airtight container if possible, or with saran wrap along the top to keep maximum freshness. They will stay fresh for for up to 5 days kept in the fridge.
FREEZING
Brownies will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator.
OTHER DESSERT BAR RECIPES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Oreo Cheesecake Brownies
Ingredients
Brownies
- ¼ cup (56.75 g) butter
- 1½ ounces (42.52 g) chocolate chips
- ½ cup (100 g) granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla
- 3 tablespoon cocoa powder
- ¼ teaspoon (0.25 teaspoon) salt
- ⅓ cup (46 g) all-purpose flour
Oreo Cheesecake
- 16 oz (453.59 g) cream cheese room temp
- ½ cup (100 g) granulated sugar
- 3 tablespoon sour cream room temp
- 1 teaspoon vanilla
- pinch of salt
- 2 large eggs room temp
- 10-12 broken oreos
Instructions
- Preheat oven to 325 F. Line a 8×8 pan with parchment paper and spray.
- Start by melting the butter and 1½ ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
- In a medium mixing bowl, mix melted butter/chocolate with sugars. Add the egg and vanilla and mix again.
- Whisk in cocoa powder, salt and flour. Pour batter into the bottom of the pan. Set aside.
- Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add sour cream, vanilla and salt and beat in. Make sure it is completely smooth.
- Gently fold in egg. You do not want to over mix this part. Fold in oreo cookie pieces.
- Pour cream cheese mixture over brownie batter. Bake for 33-35 minutes, or until there is a slight jiggle in the center of the cheesecake. When done baking, turn off the oven, open the oven door and allow the cheesecake to cool in the oven for about 30 minutes. Remove from the oven and set on the counter to get to room temperature.
- When completely cooled, cover the cheesecake and place in the fridge for at least 3 hours to set up.
Michele
Absolutely delicious. Wouldn’t change a thing.
brooke
Yay! Thank you so much! This is what I love hearing!
Bob Schwartz
Best cheesecake bars ever. Period. Full stop. Make these you won’t regret it.
brooke
Thank you so much for trying them!!
Mike
These are amazing! Maybe the best ever!
Stephanie
These were outstanding. Probably one of the best desserts I’ve ever made. I’ve never made cheesecake before and I’m surprised at how well it turned out. I made these gluten free and used Bob’s Red Mill GF 1:1 all purpose flower and GF Oreos. You would never be able to they were GF.