Brownie Bottom Cheesecake with Oreos is a scrumptious combination of two classic desserts, brownies and cheesecake, and our favorite cookie!
Prep Time 30 minutesminutes
Cook Time 1 hourhour35 minutesminutes
Chill Time: 4 hourshours
Total Time 6 hourshours5 minutesminutes
Servings 16servings
Ingredients
For the Brownie Layer:
3/4cupbutter(plus additional for preparing pan)
1/3cupsemi-sweet chocolate chips
2cupsgranulated sugar
3eggs
1teaspoonvanilla extract
1teaspoonrum extract(optional but recommended)
1cupcocoa powder
1cupall-purpose flour
1teaspoonsalt
14Oreo cookiescoarsely chopped
For the Cheesecake:
16ouncescream cheeseroom temperature
3/4cupgranulated sugar
pinchsalt
1tablespoonall-purpose flour
1/2cupsour cream
2teaspoonsvanilla extract
2eggsroom temperature
14Oreo cookiescoarsely chopped
For the Chocolate Ganache Drizzle (optional):
1/4cupsemi-sweet chocolate chips
2tablespoonsheavy 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.