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,
Erica

Ingredients:

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

Directions:

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.

oreo cheesecake cookies

 The Cheesecake Factory’s menu is like a mini-novel, and sometimes it can be overwhelming to choose from their seemingly never-ending list of cheesecakes. Although I will sometimes venture out and try out new flavors, I always seem to go back to the Oreo cheesecake. You just can’t go wrong with it. The simple combination of crunchy Oreo cookies against the sweet, cream cheese goodness is unbeatable. Alas, cheesecake is a time-consuming and not very portable dessert, i.e. not good for bake sales or sharing. But what if I told you you could create this decadent treat in the form of a cookie. Enticed yet? These soft, chewy cookies taste just like cheesecake and are rolled in Oreo crumbs. A cookie rolled in cookies. What’s not to love?
With love, Erica

Fresh from the oven.
Oreo Cheesecake Cookies

Ingredients
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

(Adapted from Brown Eyed Baker)