Oreo Cheesecake Brownies
These Oreo cheesecake brownies are fudgy cheesecake bars. It has a layer of fudge brownies and Oreo cookies and cream cheesecake layer. It has brownie batter swirled into the top of the cheesecake batter.
Servings: 16 brownies
Calories: 360kcal
Ingredients
Oreo Cheesecake
- 16 oz Cream Cheese room temperature
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ¼ cup Oreo crumbs 4 Oreos
- 1 cup Oreo pieces 10 Oreos
Brownies
- 1 ⅓ cup White granulated sugar
- 2 Large eggs
- 1 Egg yolk
- 5 tablespoon Unsalted butter melted
- ⅓ cup Oil canola or vegetable oil
- 1 teaspoon Pure vanilla extract
- ⅔ cup All-purpose flour
- ¾ cup Dutch process cocoa powder
- 1 tablespoon Cornstarch
- ½ teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 1-2 tablespoon Hot Water
Instructions
Oreo Cheesecake
- Preheat oven to 325°F. Spray a 9X9 inch pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again. Use a food processor to blend 4 Oreos into a fine crumb. Set aside. Then, slightly blend 10 Oreos into large Oreo pieces.
- Using a mixer, beat the cream cheese on high speed for 1 minute. Scrape the bowl and add in the sugar. Beat on high for 1 minute. Scrape the bowl.16 oz Cream Cheese, ½ cup White granulated sugar
- Add in the vanilla. Mix on medium until combined. Mix in the eggs one at a time on low speed. Mix just until combined. Scrape the bowl.1 teaspoon Pure vanilla extract, 2 Large eggs
- Fold in the Oreo crumbs and Oreo pieces. Set aside.¼ cup Oreo crumbs, 1 cup Oreo pieces
Brownie
- In a medium mixing bowl, sift the flour and cocoa powder. Add in cornstarch and salt.⅔ cup All-purpose flour, ¾ cup Dutch process cocoa powder, 1 tablespoon Cornstarch, ½ teaspoon Salt
- Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk. Beat on high speed for 5 minutes. Melt the butter while it mixes, so it slightly cools.1 ⅓ cup White granulated sugar, 2 Large eggs, 1 Egg yolk, 5 tablespoon Unsalted butter
- Add in oil, melted butter, and vanilla. Mix on low speed until just combined. Add in the dry ingredients and mix on low speed until mostly combined.⅓ cup Oil, 1 teaspoon Pure vanilla extract
- Take off the mixer, and use a rubber spatula to fold the batter together until combined. Fold in the chocolate chips.1 cup Semi-sweet chocolate chips
- Spread ¾ths of the batter on the bottom of the 9X9 pan. Pour the Oreo cheesecake batter on top of the brownie batter. Use a ½ Tablespoon to drop dollops of brownie batter on top of the cheesecake batter. Use a knife to slightly swirl the batter around.
- Bake for 45-55 minutes. Bake until the edges and golden, and the middle has a slight jiggle.
- Turn off the oven, prop the oven door slightly, and let it sit for 15 minutes to slightly cool. Transfer to a cooling rack and cool completely.
- Cover with foil and chill in the fridge for 6 hours or overnight. Take them out of the pan and cut into squares.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies.
High altitude baking- Add an extra 1 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 360kcal | Carbohydrates: 37g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 165mg | Potassium: 172mg | Fiber: 3g | Sugar: 28g | Vitamin A: 512IU | Calcium: 43mg | Iron: 2mg