Oreo Brookie Cheesecake combines the decadence of brownies, the crunch of Oreos, and the creaminess of cheesecake into one irresistible dessert. Each layer of this dessert adds its own unique flavor and texture, making it a showstopper for any occasion.
Whether you’re looking to impress at a gathering or just treat yourself to a luxurious dessert, this Oreo Brookie Cheesecake is sure to satisfy. Here’s how to bring all these delicious elements together:
Oreo Brookie Cheesecake
Ingredients:
For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
For the Oreo Layer:
- 20 Oreo cookies, whole
- 10 Oreo cookies, crushed
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Directions:
- Prepare the Brownie Layer:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the melted butter, granulated sugar, and vanilla extract. Beat in the eggs one at a time until well incorporated.
- Sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips.
- Pour the brownie batter into a greased 9-inch springform pan, spreading it evenly.
- Add the Oreo Layer:
- Place whole Oreos on top of the brownie batter in a single layer, covering as much of the surface as possible.
- Prepare the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Mix in the vanilla extract and sour cream.
- Pour the cheesecake mixture over the layer of whole Oreos in the springform pan.
- Sprinkle the crushed Oreos evenly over the top of the cheesecake mixture.
- Baking:
- Bake in the preheated oven for about 45-50 minutes, or until the edges are set but the center of the cheesecake still has a slight jiggle to it.
- Turn off the oven, slightly open the oven door, and allow the cheesecake to cool inside the oven for about 1 hour. This helps prevent the top from cracking.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
- Serving:
- Once chilled and set, release the cheesecake from the springform pan. Serve chilled, cutting into slices.
