Description
A brownie layer like straight-up fudge, topped with a thick, creamy cheesecake layer full of Oreos.
Inspired by the Nestlé Toll House Recipe Collection
Ingredients
Units
Scale
Brownie Layer
- 1/2 cup all purpose flour
- 1/4 cup unsweetened baking cocoa
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup butter (1 stick)
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Oreo Cheesecake Layer
- 16 ounces full-fat cream cheese
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup chopped Oreo cookies (10 Double Stuf)
Instructions
Brownie Layer
- Preheat oven to 325°. Line a 9×9 inch pan with greased foil.
- Mix flour, cocoa, and salt in a small bowl, set aside.
- Melt chocolate chips & butter together in the microwave (in 30 second increments—make sure not to burn!). Whisk eggs, both sugars, and vanilla in large bowl until smooth, then pour in melted chocolate mixture and whisk until smooth.
- Add flour mixture and stir until just combined. Pour into lined pan and set aside.
Oreo Cheesecake Layer
- Warm cream cheese in the microwave for 20 seconds or until soft enough to stir easily.
- Add the sugar, egg, and vanilla extract, whisking until smooth.
- Fold in chopped Oreo cookies.
- Pour over brownie layer and jiggle pan gently so that cheesecake layer evenly covers brownie layer.
Baking & Cooling
- Bake for 50–60 minutes. It’s hard to tell when these are done, but the cheesecake top should jiggle slightly and top should be starting to brown.
- Let cool for 45 minutes, then chill in the fridge for at least 2 hours before serving.
Notes
- You can use Neufchatel (low-fat) cream cheese but the texture won’t be as creamy. Personally, I would not recommend it. You’re already eating Oreo Cheesecake Brownies. Just go all the way.
- Store these in the fridge and eat them chilled!
Keywords: chocolate, oreo, cheesecake
