Oreo Cheesecake Brownies
These Oreo cheesecake brownies are everything you could want in a brownie and more! From its Oreo cookie crust to its Oreo cheesecake swirls, these brownies are absolutely decadent.
Servings: 16
Calories: 546kcal
Ingredients
Oreo Cookie Crust
- 1 1/2 cups crushed Oreo cookies - about 18 whole cookies 200g
- 1/4 cup salted butter, melted 56g
Brownie Layer
- 2 large eggs, room temperature 112g
- 1/2 cup granulated sugar 100g
- 1/2 cup packed light brown sugar 100g
- 1/2 cup (1 stick) salted butter, softened 113g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/2 cup all-purpose flour 65g
- 1/3 cup unsweetened baking cocoa 33g
- 1/4 tsp baking powder
Oreo Cheesecake Layer
- 1 cup (8 oz) cream cheese, room temperature 226g
- 2/3 cup granulated sugar 133g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 large egg, room temperature 56g
- 1/2 cup chopped Oreo cookies - about 6 whole cookies 70g
Instructions
Oreo Cookie Crust
- Preheat the oven to 350°F/175°C and line an 8-inch square pan with parchment paper. Set aside.
- Mix 1 1/2 cups of crushed Oreo cookie crumbs with 1/4 cup melted butter. Press into the prepared pan and smooth using the back of a large spoon.
- Bake for 8 minutes, then remove from the oven. Leave the oven while you make the brownie and cheesecake batter.
Brownie Batter
- Place 2 large eggs, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar in a large bowl and mix on high for a minute with a hand mixer or whisk. The mixture should get lighter in color and look creamy.
- Add 1/2 cup softened butter and 2 tsp vanilla extract to the egg mixture. Mix on a medium speed until combined and smooth.
- Sift 1/2 cup all-purpose flour, 1/3 cup cocoa powder, and 1/4 tsp baking powder into the egg mixture and mix on a low speed. The batter should be somewhat thick at this point. Set aside.
Oreo Cheesecake
- In a medium-sized bowl, beat 8 oz. or 1 cup of room temperature cream cheese on a medium-high speed with a hand mixer or stand mixer fitted with a whisk attachment for a minute until it's creamy and smooth.
- Gradually mix in 2/3 cup of sugar and 1 tsp of vanilla. Mix on a medium-low speed until incorporated.
- Then mix in 1 egg at medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula. At this stage, the cheesecake batter should look silky smooth.
- Fold in 1/2 cup of roughly chopped Oreos. Mix until they're evenly distributed throughout the batter.
- Alternate spoonfuls of brownie batter and cheesecake filling on top of the cooled Oreo crust. Use a butter knife or small offset spatula to swirl the batter together.
- Bake at 350°F/175C° for 40-45 minutes or until the edges of the brownies look set. The toothpick test won't work with these because of the cheesecake swirl, so I like to do a jiggle test. The edges should be set, but the center can still be a little wiggly once they're done. In my oven, the sweet spot is 44 minutes, but every oven bakes a bit differently! If you notice the cheesecake swirl is browning towards the end of the baking process, place a piece of foil over the pan.
- Remove the pan from the oven and cool fully before cutting. You can accelerate the cooling process by popping the pan in the freezer for about an hour. I like these best when they're chilled and straight out of the fridge!
Video
Notes
Making These Oreo Cheesecake Brownies in Advance
These brownies last in the fridge for up to a week. Store them in an airtight container to keep them fresh. You can also freeze these brownies for up to a month! Freeze them uncut on a sheet pan until they are firm to the touch, then wrap them in a layer of plastic wrap and then foil. When you're ready to eat the brownies place them in the fridge overnight, then unwrap and enjoy the following day.Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in, the recipe card above. Bake a double batch in a 9 x 13-inch pan at 350 F / 175 C for 40-50 minutes.How to Make the Best Oreo Cheesecake Brownies
- Be sure the ingredients are at room temperature. It helps them mix together better.
- Properly measure your four! I like to use a scale, but the fluff and level method works great too.
- Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
- Crush the Oreo cookies in a food processor or blender to make a nice, even crust.
- Don’t over-bake your brownies!! Unlike cake layers, a toothpick inserted into the center won't come out clean when they're done. You'll know they're done when the edges have risen, and the center is still a tiny bit wiggly.
- Chill your brownies fully before cutting into them. It will make them much easier to cut.
- Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
Nutrition
Serving: 1 | Calories: 546kcal | Carbohydrates: 73g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 352mg | Fiber: 2g | Sugar: 47g