oreo cheesecake brownies

We have already established that cream cheese brownies are an absolute must-have in the repertoire of any baker (especially when that baker is often called upon to supply high school bake sales and fundraisers).  But what would happen when you throw a box of Oreos into the batter?

Amazing things, I tell you.

Imagine a big wedge of the Cheesecake Factory’s Oreo Cheesecake that you can hold in your hand.  Sure, it’s not the classiest thing to ever come out of my oven… but who cares.  Warm one (or two) up in the microwave, top with a big scoop of vanilla ice cream, and enjoy a filthy good treat. 

With love,


1/2 cup unsalted butter
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups coarsely chopped Oreo cookies


Preheat oven to 350 degrees F. Butter the
bottom and sides of a 8 inch metal baking pan. Put a long piece of
parchment paper in the bottom of the pan, letting the parchment extend
up two sides of the pan and overhang slightly on both ends. (This will
make it easy to remove the bars from the pan after they have baked.)
Butter the parchment.
In a small saucepan over medium heat, melt butter. Whisk in sugar and
bring to a boil, whisking frequently; boil 1 minute. Set aside to cool
for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat
together cream cheese, confectioners’ sugar and vanilla extract until
combined, about 1 minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large bowl, whisk together eggs until combined. Whisk in melted
butter-sugar mixture until well combined. Stir in flour mixture until
just combined, followed by Oreo cookies.
Spread half of brownie batter into the prepared baking dish, followed by
cream cheese layer. Distribute the remaining brownie mixture in 8
dollops over the cheesecake layer and spread evenly. Swirl in with a
knife or spatula.
Bake for 24-28 minutes, until brownies and cheesecake are set. A knife
inserted into the cheesecake mixture should come out clean and the edges
will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

41 thoughts on “oreo cheesecake brownies”

    1. Thank you so much! These were so ooey gooey, when I gave them to the soccer team, I packed along a big thing of paper napkins as well. *those napkins got completely neglected when they attacked these brownies… but it was worth a shot!

    1. Hmmm…If you have no cocoa powder 1 ounce of chocolate is equivalent to 3 Tablespoons of cocoa plus 1 Tablespoon of butter or shortening. So add chocolate and subtract some of the fat. The brownies will turn out SUPER gooey though, so perhaps add in a few more tablespoons of flour?

  1. I just discovered your blog via this recipe, given as part of a gift that included a vintage Pyrex glass brownie pan! I'm off to the store for the ingredients and I'm making these today. Love your blog!

    1. I'm back and making these wonderful brownies again for my daughters' school party tomorrow. I've been smiling the whole time I've been making them. Can't wait to see the kids go nuts for 'em tomorrow!

  2. just took them out of the oven – they look delicious! Thanks for the great recipe and beautiful pics 🙂 greetings from germany!

  3. Hi there! I've been reading a lot of recipes from your blog and I must say I can't wait to try 'em all! I'm such an amateur yet when it comes to baking but some of the ones that i've done were sure crowd pleasers! hihi… I'm building my repertoire of baked goodies and as touted by my officemates, I should already think of it as a fallback career.:)) Thanks so much for the inspiration and joy brought about the nice photos & yummy recipes! L

    Love from the Philippines,

    1. I am so glad that I can bring you inspiration through my photos and recipes, I would love to hear about the recipes you end up trying! Keep me posted on your baking adventures please!

  4. Tried these, the recipe looked great but for some reason they took longer than 28 minutes for a knife to come out clean. Were still wet inside. Must have been my oven 🙁

    (I know I shouldn't eat it but the batter tastes great!)

  5. I just wanted to say that I've been making these for a year now and they're a hit. I adjust the cream cheese to make sure it's at the sweetness I want and take liberties with the oreos but this recipe is great as is! When I'm crunched on time, I just use a box of Ghirardelli dark chocolate brownies and mix it but it always turns out well! Thanks again for such a hit.

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