Recipes » Dessert Recipes » Brownie Bottom Cheesecake with Oreos

Brownie Bottom Cheesecake with Oreos

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5 from 4 votes
Brownie Bottom Cheesecake with Oreos is a scrumptious combination of two classic desserts, brownies and cheesecake, and our favorite cookie!
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Finished bars on a serving plate.

Brownie Bottom Cheesecake is an irresistible, over-the-top combination of two classic desserts, brownies and cheesecake. And if that isn’t enough, I’ve thrown in every chocolate lover’s favorite cookie, Oreos! If you crave chocolate and the rich creaminess of cheesecake, then this recipe is perfect for you.

If you need a dessert for a holiday, a birthday, or Valentine’s Day, I have the perfect recipe for you! This Brownie Bottom Cheesecake with Oreo cookies swirled all throughout is guaranteed to make any chocolate lover swoon. It’s a delightfully decadent finish for a special occasion.

Finished bars on a serving plate.

  • Decadent – Perfect for special occasions like birthdays, anniversaries and Valentine’s Day.
  • Whimsical – The addition of the Oreos to both the brownie crust and the cheesecake, give it a fanciful feeling.
  • Easy – Even though the recipe requires a few different steps, it’s very easy to make.

About the Ingredients

There are no out of the ordinary ingredients this recipe. You’ll easily find everything you need in your local grocery store.

  • Rum extract (This is optional, but recommended as it gives a lovely depth of flavor to the brownies.)
  • Cream Cheese (Be sure to have the cream cheese at room temperature. Take it out of the refrigerator about an hour before you plan to use it.)
  • Eggs (Should also be at room temperature.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Brownie Bottom Cheesecake with Oreos

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Make the Brownie Layer

Preheat the oven to 350 degrees F. Prepare a 9×9-inch baking pan (or 9-inch springform pan) and set aside. (See the Recipe Success Tips section below for tips on preparing the pan.)

  • Melt the butter and chocolate chips together, stirring until the mixture is completely smooth. 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.
  • Finally, fold in the chopped Oreos until evenly distributed throughout the batter.

COOK’S TIP 
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.

Brownie mixture pressed into prepared pan.
  • 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.
Finished bars on a serving plate.
  • When ready to serve, garnish with a drizzle of chocolate ganache and Oreo crumbs. Cut into 16 squares. Serve chilled.

To 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.

Finished bars on a serving plate.

Recipe Success Tips

  • I made the recipe in a 9×9-inch square baking pan so that it would cut evenly into squares. However, you can also use a 9-inch springform pan and cut the cheesecake into wedges. If using a springform pan, all you’ll need to do is generously butter the inside of the pan.

    If using a 9×9 square pan, you’ll need to do a bit more preparation to assist in removing the cheesecake when it’s finished. To prepare the square pan, cut two strips of parchment paper each about 6 inches wide and long enough to fit across the bottom of the pan and up the edges with a few inches left over. Fold each strip three times or until it’s about 2 inches wide. Liberally butter or spray the bottom of the pan and place the strips so that they cross in the center of the pan and press down to fit them against the bottom and sides. Cut an additional piece of parchment to cover the entire bottom of the pan and place it in the pan on top of the crossing strips. Generously coat the inside of the pan and the papers with cooking spray or butter. To remove the cheesecake, carefully pull on the ends of the parchment paper strips and lift the entire cheesecake from the pan.
  • Take a shortcut if you like and use a packaged brownie mix. Mix and bake the brownies according to the package directions folding in the chopped Oreos before transferring to the baking pan.

Storage and Freezing

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.

Frequently Asked Questions

How do I prevent browning on the cheesecake layer?

If you’re concerned about the cheesecake layer browning as it cooks, you can always use a bain-marie (water bath). You’d set the pan inside a larger baking pan that will allow space around all the sides and add an inch or so of hot water in the larger pan. Set the whole thing on a baking sheet and put it in the oven. Note that if you’re using a water bath with a springform pan, you’ll need to wrap the outside of the springform pan in foil to prevent water getting inside.

Should I use salted or unsalted butter?

Many southern cooks will use salted butter for everything, even baking, and that’s what I do. You use whatever you like.

How do I tell when the brownie layer is done?

You’ll know the brownies are done when a toothpick inserted halfway between the edge of the pan and center comes out with a few moist crumbs on it. Moist crumbs are good, but if it looks wet, cook a little longer.

If the brownies are already cooked, won’t they burn when cooking them with the cheesecake?

It would seem so, but they don’t. I believe the cheesecake layer acts something like insulation for them and they come out just fine!

More Chocolate Desserts

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Recipe

Finished bars on a serving plate.

Brownie Bottom Cheesecake with Oreos

Brownie Bottom Cheesecake with Oreos is a scrumptious combination of two classic desserts, brownies and cheesecake, and our favorite cookie!
5 from 4 votes
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Chill Time:: 4 hours
Total Time: 6 hours 5 minutes
Servings: 16 servings
Calories: 527kcal
Author: Lana Stuart

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 9×9-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 Prepare the Pan:
  • I made the recipe in a 9×9-inch square baking pan so that it would cut evenly into squares. However, you can also use a 9-inch springform pan and cut the cheesecake into wedges. If using a springform pan, all you’ll need to do is generously butter the inside of the pan.
  • If using a 9×9 square pan, you’ll need to do a bit more preparation to assist in removing the cheesecake when it’s finished. To prepare the square pan, cut two strips of parchment paper each about 6 inches wide and long enough to fit across the bottom of the pan and up the edges with a few inches left over. Fold each strip three times or until it’s about 2 inches wide. Liberally butter or spray the bottom of the pan and place the strips so that they cross in the center of the pan and press down to fit them against the bottom and sides. Cut an additional piece of parchment to cover the entire bottom of the pan and place it in the pan on top of the crossing strips. Generously coat the inside of the pan and the papers with cooking spray or butter. To remove the cheesecake, carefully pull on the ends of the parchment paper strips and lift the entire cheesecake from the pan.
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

Serving: 1 | Calories: 527kcal | Carbohydrates: 64g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 437mg | Potassium: 247mg | Fiber: 3g | Sugar: 47g | Vitamin A: 797IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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