Description
Listen, I’m about to ruin your life in the best way possible. These Oreo Cheesecake Brownies are the unholy trinity of dessert: fudgy brownies on the bottom, creamy cheesecake in the middle, and crushed Oreos everywhere because why the hell not? It’s like someone looked at a brownie, a cheesecake, and a sleeve of Oreos and said “yes, all of you, get in there.” The result? A ridiculously decadent, Instagram-worthy dessert that makes people lose their minds at potlucks. Fair warning: you will be asked for this recipe. Repeatedly. And people will judge you if you show up without them after making them once.
Ingredients
For the Brownie Layer:
- 1/2 cup (1 stick) butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Cheesecake Layer:
- 16 oz (two blocks) cream cheese, softened (don’t skip the softening part, trust me)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Oreo Situation:
- 20–24 Oreos (about 1 sleeve), divided
- Extra Oreos for topping because we’re not animals
Instructions
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides (makes it way easier to get these bad boys out later). Grease that paper too.
In a medium bowl, whisk together melted butter and sugar until combined.
Beat in eggs and vanilla until smooth and slightly fluffy.
Sift in cocoa powder, flour, salt, and baking powder. Fold it together gently — don’t overmix or your brownies will be sad and cakey instead of fudgy.
Pour the brownie batter into your prepared pan and spread it evenly. Set aside while you work on the cheesecake.
In a large bowl (or stand mixer), beat the softened cream cheese until smooth and creamy — no lumps allowed.
Add sugar and beat until fluffy, about 2 minutes.
Mix in eggs one at a time, then vanilla and sour cream. Beat until silky smooth.
Roughly chop or crush about 10–12 Oreos and fold them into the cheesecake batter.
Pour the cheesecake mixture over the brownie batter. Use a spatula to spread it evenly.
Crush another 8–10 Oreos and sprinkle them generously over the top. Press them in lightly so they stick.
If you’re feeling extra, break a few Oreos in half and press them into the top for that bakery look.
Bake for 40–45 minutes. The edges should be set, but the center can still have a slight jiggle — it’ll firm up as it cools.
Let it cool in the pan for at least 30 minutes, then refrigerate for at least 2–3 hours (or overnight if you can wait that long, which I never can).
Use the parchment overhang to lift the whole thing out of the pan.
Use a sharp knife (wipe it clean between cuts) to slice into squares.
Try not to eat three pieces while you’re “testing” them.
Notes
Serve these cold, straight from the fridge — the cheesecake layer is best when it’s nice and firm.
Drizzle with chocolate or caramel sauce if you want to be absolutely ridiculous.
Pair with a glass of cold milk or a strong coffee to balance the sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~320 kcal
- Carbohydrates: ~35g
- Protein: ~5g