Prep Time: 1 hr 20 mins | Cook Time: 2 hrs 30 mins | Total Time: 3 hrs 50 mins | Yield: 12-14 Slices
My daughter is obsessed with this heavenly Oreo Brookie Cheesecake! It’s a decadent cake perfect for all occasions. The chewy brownie bottom with chocolate chip cookie cheesecake filling & Oreo whipped cream is everyone’s dream! It’s the ultimate dessert for all chocolate lovers out there!
Ingredients
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BROWNIE BOTTOM:
2 eggs
1/4 teaspoon baking powder
1 c (207 grams) sugar
3/4 c (98 grams) all-purpose flour
1 teaspoon vanilla extract
6 tablespoons (43 grams) natural unsweetened cocoa
1/4 teaspoon salt
10 tablespoons (140 grams) unsalted butter, melted
COOKIE CHEESECAKE FILLING:
1 c (225 grams) brown sugar
24 oz (678 grams) cream cheese, room temperature
3 tablespoons (24 grams) of all-purpose flour
1 1/2 c (128 grams) chopped chocolate chip cookies
1 c (230 grams) sour cream, room temperature
3 large eggs, room temperature
3/4 c (128 grams) chocolate chips
1 tablespoon vanilla extract
OREO WHIPPED CREAM:
1/2 c. (57 grams) natural unsweetened cocoa
1/2 c. (58 grams) powdered sugar
1 1/2 teaspoon vanilla extract
2 c. (480ml) heavy whipping cream, cold
5–6 chopped Oreos
1/2 c. Oreo crumbs
How to make Oreo Brookie Cheesecake
BROWNIE:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 176 degrees C. Using the parchment paper, line a 9-inch (23 cm) springform pan and grease the sides.
Step 2: Place the flour, cocoa, baking powder, and salt in a medium-sized bowl. Mix well and set aside.
Step 3: Whisk the butter, sugar, and vanilla extract in a large bowl. Then, add the eggs and beat well until incorporated.
Step 4: To the egg mixture, add the dry ingredients and mix well until blended. Into the prepared pan, pour the batter, and evenly spread. Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
Step 5: Adjust the oven temperature to 300 degrees F or 148 degrees C once the brownie is done baking. Take the brownie out of the oven and let it cool for about 10 minutes.
Step 6: After removing the sides of the pan, wash it, and grease again with non-stick spray. Re-attach it to the bottom of the pan while the brownie is still on the pan.
CHEESECAKE FILLING:
Step 7: Place the cream cheese, sugar, and flour in a large bowl. Beat on low speed until well combined and smooth. Make sure to scrape down the sides of the bowl. Then, add the sour cream and vanilla. Beat in low speed until blended. Next, add the eggs, one at a time, slowly beating every after each addition. As needed, scrape down the sides of the bowl, making sure everything is well mixed.
Step 8: Fold in the chocolate chip cookies and chocolate chips. Over the brownie, evenly pour the cheesecake batter.
Step 9: Using aluminium foil, wrap the outside of the pan. Inside another larger pan, place the springform pan. Fill the outside of the pan with enough water until halfway up the sides of the springform pan. Make sure that the water will not go above the top edge of the aluminium foil.
Step 10: Place in the oven and bake for about 1 hour or until the center is set but still slightly jiggly. Turn the oven off but leave the oven door shut for 30 minutes. After 30 minutes, partially open the oven door for another 30 minutes.
Step 11: Take the cheesecake out of the oven and from the water bath. Wrap and place the cheesecake in the fridge for at least 5 to 6 hours or overnight. To loosen the cheesecake from the edges of the pan, gently jiggle it around. I do this before placing the cheesecake in the fridge.
Step 12: Remove the cheesecake from the springform pan once completely cool and firm and transfer to a serving plate.
CHEESECAKE:
Step 13: For the whipped cream, whip the heavy whipping cream, powdered sugar, cocoa, and vanilla extract on high speed until stiff peaks form. Then, stir in the Oreo crumbs and chopped Oreos.
Step 14: Around the outside edge of the cheesecake, pipe swirls of the whipped cream. For this, I use Ateco 808.
Step 15: With the rest of the whipped cream, fill the center of the cheesecake and top with extra chopped Oreos and chocolate chip cookies. Place in the fridge until ready to serve. Note that the cheesecake is best served within 3 to 4 days. Simply cover it well and store it in the fridge.
Nutrition Facts:
Serving Size: 1 slice
Calories: 556, Sugar: 38.1 g, Sodium: 242.3 mg, Fat: 36.1 g, Carbohydrates: 50.7 g, Protein: 10.8 g, Cholesterol: 160.6 mg
Ingredients
- BROWNIE BOTTOM:
- 2 eggs
- 1/4 teaspoon baking powder
- 1 c (207 grams) sugar
- 3/4 c (98 grams) all-purpose flour
- 1 teaspoon vanilla extract
- 6 tablespoons (43 grams) natural unsweetened cocoa
- 1/4 teaspoon salt
- 10 tablespoons (140 grams) unsalted butter, melted
- COOKIE CHEESECAKE FILLING:
- 1 c (225 grams) brown sugar
- 24 oz (678 grams) cream cheese, room temperature
- 3 tablespoons (24 grams) of all-purpose flour
- 1 1/2 c (128 grams) chopped chocolate chip cookies
- 1 c (230 grams) sour cream, room temperature
- 3 large eggs, room temperature
- 3/4 c (128 grams) chocolate chips
- 1 tablespoon vanilla extract
- OREO WHIPPED CREAM:
- 1/2 c. (57 grams) natural unsweetened cocoa
- 1/2 c. (58 grams) powdered sugar
- 1 1/2 teaspoon vanilla extract
- 2 c. (480ml) heavy whipping cream, cold
- 5–6 chopped Oreos
- 1/2 c. Oreo crumbs
Instructions
BROWNIE:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 176 degrees C. Using the parchment paper, line a 9-inch (23 cm) springform pan and grease the sides.
Step 2: Place the flour, cocoa, baking powder, and salt in a medium-sized bowl. Mix well and set aside.
Step 3: Whisk the butter, sugar, and vanilla extract in a large bowl. Then, add the eggs and beat well until incorporated.
Step 4: To the egg mixture, add the dry ingredients and mix well until blended. Into the prepared pan, pour the batter, and evenly spread. Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
Step 5: Adjust the oven temperature to 300 degrees F or 148 degrees C once the brownie is done baking. Take the brownie out of the oven and let it cool for about 10 minutes.
Step 6: After removing the sides of the pan, wash it, and grease again with non-stick spray. Re-attach it to the bottom of the pan while the brownie is still on the pan.
CHEESECAKE FILLING:
Step 7: Place the cream cheese, sugar, and flour in a large bowl. Beat on low speed until well combined and smooth. Make sure to scrape down the sides of the bowl. Then, add the sour cream and vanilla. Beat in low speed until blended. Next, add the eggs, one at a time, slowly beating every after each addition. As needed, scrape down the sides of the bowl, making sure everything is well mixed.
Step 8: Fold in the chocolate chip cookies and chocolate chips. Over the brownie, evenly pour the cheesecake batter.
Step 9: Using aluminium foil, wrap the outside of the pan. Inside another larger pan, place the springform pan. Fill the outside of the pan with enough water until halfway up the sides of the springform pan. Make sure that the water will not go above the top edge of the aluminium foil.
Step 10: Place in the oven and bake for about 1 hour or until the center is set but still slightly jiggly. Turn the oven off but leave the oven door shut for 30 minutes. After 30 minutes, partially open the oven door for another 30 minutes.
Step 11: Take the cheesecake out of the oven and from the water bath. Wrap and place the cheesecake in the fridge for at least 5 to 6 hours or overnight. To loosen the cheesecake from the edges of the pan, gently jiggle it around. I do this before placing the cheesecake in the fridge.
Step 12: Remove the cheesecake from the springform pan once completely cool and firm and transfer to a serving plate.
CHEESECAKE:
Step 13: For the whipped cream, whip the heavy whipping cream, powdered sugar, cocoa, and vanilla extract on high speed until stiff peaks form. Then, stir in the Oreo crumbs and chopped Oreos.
Step 14: Around the outside edge of the cheesecake, pipe swirls of the whipped cream. For this, I use Ateco 808.
Step 15: With the rest of the whipped cream, fill the center of the cheesecake and top with extra chopped Oreos and chocolate chip cookies. Place in the fridge until ready to serve. Note that the cheesecake is best served within 3 to 4 days. Simply cover it well and store it in the fridge.
