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Oreo cheesecake brownies stacked on top of each other.

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.
5 from 17 votes
Prep Time 20 mins
Cook Time 50 mins
Chilling Time 6 hrs
Total Time 7 hrs 10 mins
Course Dessert
Cuisine American
Servings 16 brownies
Calories 360 kcal


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


  • 1 ⅓ cup White granulated sugar
  • 2 Large eggs
  • 1 Egg yolk
  • 5 tablespoon Unsalted butter melted
  • cup Oil canola or vegetable oil
  • 1 teaspoon Pure vanilla extract
  • 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


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


  • 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.


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.


Calories: 360kcalCarbohydrates: 37gProtein: 4gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 51mgSodium: 165mgPotassium: 172mgFiber: 3gSugar: 28gVitamin A: 512IUCalcium: 43mgIron: 2mg
Keyword cheesecake bars, cheesecake brownies, cookies and cream, fudgy brownies, oreo cheesecake
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