Oreo Cheesecake Brownies

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.
• 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 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.
• STEP 2). Make the brownie batter. First, melt chocolate. 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.
• STEP 3). Add eggs and sugar. 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.
• STEP 4). Add dry ingredients. Sprinkle flour over the surface and fold it in until evenly combined.
• STEP 5). Assemble brownie layers. Spread the brownie batter evenly into prepared pan, reserving about 3 tablespoons (45ml). Spread cheesecake 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 Oreo cookie crumbs on top.
• STEP 6). Bake for 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.

• 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 27-32 minutes until puffed and the cheesecake is set in the middle with lightly golden edges.
• STEP 7). Cool. Transfer pan to a wire rack to cool completely and refrigerate for 2 hours before slicing with a hot dry knife.

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.

RECIPE FAQ

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