If you loved my Cheesecake Brownies, then wait until you try these Oreo Cheesecake Brownies that taste like cookies 'n cream ice cream married with fudgy chocolate brownies! Crushed Oreos combine with creamy vanilla cheesecake and then we swirl it through fudgy chocolate brownie batter. The brownies are tall and thick and such a pleasure to sink your teeth into. This recipe is easy to make and is sure to please a crowd, so get ready for some serious pleasure. In fact, my Oreo Cheesecake Brownies are famous! Dwayne "The Rock" Johnson commented on my post on Instagram and said "Good Lord". If The Rock is enticed by these brownies, then they must be good, am I right?!
WHY YOU WILL LOVE THIS RECIPE
- Fudgy chocolate brownies - these brownie base has such a rich fudgy texture and intense chocolate flavor thanks to bittersweet chocolate and not a lot of flour.
- Creamy Oreo cheesecake - the vanilla cheesecake batter is loaded with Oreos in two ways - crumbs and pieces. The sweet, cheesy, creamy notes really pair well against the cocoa cookie wafers and dark chocolate.
- Layers of brownie and cheesecake - my method of swirling the brownie batter with cheesecake brownie creates layers to make these brownies as pretty as they are delicious.
- Oreo cookie crumbs - this is my secret to the best Oreo Cheesecake Brownie recipe! The crumbs disperse right through the batter to really make this taste like Cookies 'n Cream ice cream. Then you also mix in pieces of cookies so you get nice chunks in every bite.
- Simple ingredients - this recipe requires few simple ingredients and is very easy to prepare.
- Shiny top brownies - the brownie swirl through the cheesecake on top is glossy and shiny so it looks very impressive!
INGREDIENTS FOR OREO CHEESECAKE BROWNIES
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- Butter - the best brownies that have a chewy fudgy texture are made with butter. You can use salted or unsalted butter in this recipe, but if you use salted, then reduce the added salt by half.
- Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient.
- Egg - 2 whole eggs will provide majority of the structure in these brownies and 1 additional egg will set the cheesecake.
- Granulated sugar - simple fine white granulated sugar is best for these brownies and for the cheesecake. I do not recommend substituting with brown sugar because brown sugar has a coarser texture and it will be more difficult for it to dissolve to make the shiny top.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate and is the main flavor in the cheesecake. I like this Madagascar Bourbon Vanilla extract.
- All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
- Cocoa powder - just 1 tablespoon of cocoa powder will bump up the chocolate taste in the brownies and also replace some of the structural function of flour for a super fudgy texture. You can use natural cocoa or Dutch Process cocoa powder in this recipe. It won't make much of a difference.
- Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
- Oreo cookies - you can use any chocolate-vanilla cream-filled cookies, but Oreos really are the best!
STEP BY STEP INSTRUCTIONS
- STEP 1). Make the cheesecake batter. Beat cream cheese in a medium bowl with an electric hand mixer until smooth. Add sugar and vanilla and beat until very smooth glossy. Beat in egg until well incorporated and set aside.
- STEP 2). Make the brownie batter. First, melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this gently in the microwave with frequent stirring after 20 second bursts so it doesn't burn. You want the chocolate to be very warm at this stage - don't worry, it will not cook the eggs. If the chocolate is hot enough to cook the eggs, then the chocolate is too hot in the first place!
- STEP 3). Beat eggs with sugar. Combine eggs, sugar and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Beat in warm melted chocolate mixture.
- STEP 4). Add flour. Whisk together flour and cocoa powder and sprinkle it over the surface and fold it in until evenly combined. Reserve about ⅓ cup (80ml) of brownie batter and then spread the rest evenly into prepared pan.
- STEP 5). Swirl. Spread the cheesecake batter evenly over the brownie layer in the pan, then dollop teaspoons of reserved brownie batter randomly over top of the cheesecake layer. Swirl it in with a knife to create a marbled effect.
- STEP 6). Bake. Bake for 10 minutes, then reduce reduce oven and bake for another 18-20 minutes until puffed and the cheesecake is set in the middle with lightly golden edges. If you use an 8x8 inch pan, then add another 3-5 minutes to the baking time. Transfer pan to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour before slicing with a hot dry knife.
- STEP 7). Cool. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let cake cool completely and refrigerate for 2 hours before serving.
EXPERT BAKING TIPS FOR OREO CHEESECAKE BROWNIES
- Keep the chocolate and butter hot. There is no need to cool the chocolate mixture before adding the eggs. In fact, a warm batter will help the sugar dissolve for a nice shiny top.
- Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
- Measure flour accurately. Too much flour leads to a dry brownie.
- Use soft cream cheese. Cream cheese at room temperature will blend more evenly with the sugar and eggs for a smooth batter. If the batter is lumpy, then the cheesecake will not be as silky.
- Bake gently. Reduce the oven temperature after the first 10 minutes so that the brownies bake more evenly. Since there are two batters baking in the same pan, it is important to control the temperature a bit more to ensure that the cheesecake doesn't over-cook by the time the brownies are done.
- Do not over-bake. Start checking after a total of 25 minutes. A toothpick should not come out clean - it will come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
- Cool completely. For the best texture, it is important that the brownies cool completely so that the cheesecake sets and has a creamy texture.
This recipe works best with bittersweet chocolate. That is, chocolate with between 70% cocoa solids. It adds an intense chocolate taste since the cheesecake batter is also sweet. If you can't find bittersweet chocolate, this recipe will also work with semi-sweet chocolate, but they will be sweeter and more gooey this way. .
It's about dissolved sugar. If you see my Perfect Shiny Crust Brownies recipe, I explain how the shiny top is achieved when sugar is thoroughly dissolved.
This recipe requires melted chocolate. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe.
Yes you can! If you'd like to add chocolate chips, I would recommend ½ cup of dark chocolate chips to the brownie batter. Just fold it into the finished batter before baking.
Brownies are baked when a toothpick inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean, then the brownies are over-baked and if the skewer has wet batter then they are still raw.
The number one reason why these would turn out dry is if they are over-baked. These brownies will take a little longer than normal to bake due to the cheesecake batter on top, but start checking for doneness around 28 minutes. Measure the flour accurately too because too much flour will make them dry.
These brownies keep well at room temperature for 1-2 days as long in an airtight container. If you plan to keep them for more than a couple of days, then store them in the fridge.
Yes, you can keep these brownies stored at room temperature for 2 days, but then I would recommend refrigerating them for any longer than that.
Yes, you can freeze these cheesecake brownies but the texture of the cheesecake will be a bit more crumbly once thawed.
If you love brownies, check out these recipes!White Chocolate Raspberry BlondiesEasy One Bowl BrowniesHomemade Fudgy Gluten Free Brownies with Shiny CrustHow to make Fudgy Low Sugar BrowniesFudgy Grain Free BrowniesOlive Oil Brownies with Date Fudge FrostingFudgy Buckeye BrowniesOutrageous Fudgy Chocolate Chip Cheesecake BrowniesThe BEST Small Batch Fudge BrowniesHomemade Cosmic Brownies Recipe!
Oreo Cheesecake Brownies
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- Make the brownie batter. Combine chocolate and butter in a saucepan over very low heat and stir constantly until melted and smooth. Be careful not to burn the chocolate so be patient and keep the heat on low. The butter should help protect the chocolate from burning. You can also melt in the microwave at 50% power in short bursts with frequent stirring.
- Pour the melted chocolate mixture into a large bowl. Add sugar and eggs and mix well until the batter is smooth and tightens up and becomes glossy. Mix in salt and vanilla. Sprinkle flour over the surface and fold it in until evenly combined. Spread the batter evenly into prepared pan, reserving about 3 tbsp.
- Make the cheesecake batter. Beat soft cream cheese in a medium bowl with an electric hand mixer or spatula until smooth. Add sugar and vanilla and beat until glossy. Beat in egg until well incorporated. Mix in white chocolate and sour cream, then fold in Oreo cookie crumbs and broken Oreos. Spread it evenly over the brownie batter in the pan, then spoon teaspoons of reserved brownie batter randomly over top and swirl it in with a knife. Sprinkle a few extra crumbs on top.
- Bake for another 27-32 minutes until puffed and the cheesecake is set in the middle and lightly golden. Transfer pan to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour before slicing with a hot dry knife.