Brownie Bottom Cheesecake with Oreos
User Reviews
4.8
15 reviews
Excellent
Brownie Bottom Cheesecake with Oreos
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Brownie Bottom Cheesecake with Oreos is a scrumptious combination of two classic desserts, brownies and cheesecake, and our favorite cookie!
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Ingredients
For the Brownie Layer:
- 3/4 cup butter (plus additional for preparing pan)
- 1/3 cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (optional but recommended)
- 1 cup cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon salt
- 14 Oreo cookies coarsely chopped
For the Cheesecake:
- 16 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- pinch salt
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 eggs room temperature
- 14 Oreo cookies coarsely chopped
For the Chocolate Ganache Drizzle (optional):
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
Make the Brownie Layer:
- Preheat the oven to 350 degrees F. Prepare a 9x9-inch baking pan (or 9-inch springform pan) and set aside (see notes).
- Melt the butter and chocolate chips together, stirring until the mixture is completely smooth (see notes). Add to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer.)
- Add the sugar and mix until combined.
- Add the eggs, rum extract, and vanilla extract. Mix until well combined.
- Add the cocoa powder, flour, and salt. Mix until fully incorporated.
- Fold in the chopped Oreos until evenly distributed throughout the batter.
- Place the brownie batter into the prepared pan. Smooth the batter to create an even layer.
- Bake for 30 minutes. Let cool briefly while you make the cheesecake filling.
Make the Cheesecake Layer:
- Keep the oven set at 350 degrees.
- Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy.
- Add the salt and flour. Beat until fully incorporated.
- Add the sour cream and beat until fully combined.
- Add in the vanilla and eggs, mix well.
- Fold the chopped Oreos into the cheesecake mixture until evenly incorporated.
- Pour the cheesecake batter over the brownie layer smoothing the top.
- Tap the pan on the counter a few times to remove any air pockets.
- Bake at 350 F for 15 minutes.
- After 15 minutes, reduce the heat to 200 degrees F and continue baking for an additional 50 minutes or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven leaving the door slightly ajar and allow the cheesecake to cool for 10-15 minutes.
- Remove from the oven and cool completely on a wire rack.
- Refrigerator for at least 3 hours.
- When ready to serve, garnish with a drizzle of chocolate ganache and Oreo crumbs. Cut into 16 squares. Serve chilled.
Make the Chocolate Ganache:
- In a small mixing bowl, melt chocolate chips with cream in the microwave. Cook in 15 second intervals, stirring after each until mixture is smooth. Drizzle chocolate over the top of the chilled cheesecake. Add additional Oreo crumbs as garnish.
- Serve chilled.
Notes
- How to Melt Chocolate Chips:— In a double boiler – place the butter and chocolate chips in the top of the double boiler over steadily boiling water. Stir until both butter and chocolate are completely melted.OR— In the microwave – place butter and chocolate chips in a microwave safe bowl. Microwave in 15 second intervals stirring after each until the chocolate is melted and smooth.
- How to Store:
- Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. To freeze, either cut into individual portions, or leave the entire cheesecake whole. Wrap closely in plastic wrap followed by a layer of aluminum foil. It’s best if used within one month.
Nutrition Information
Show Details
Serving
1
Calories
527kcal
(26%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
437mg
(18%)
Potassium
247mg
(7%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Vitamin A
797IU
(16%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 527kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 437mg | 18% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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