Description
This Oreo Cheesecake combines a rich brownie base with a creamy top layer, featuring chunks of Oreo cookies. It’s simple to make and perfect for gatherings or a sweet treat at home.
Ingredients
Scale
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 12 Oreo cookies, roughly chopped
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 15 Oreo cookies, crushed
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 6 Oreo cookies, finely crushed
- Mini Oreos for decorating
Instructions
- Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment, lightly greasing the sides.
- Melt the butter in a saucepan, then whisk in both sugars until smooth and glossy.
- Add eggs and vanilla, mixing until combined.
- Incorporate cocoa powder, flour, and salt until fully mixed.
- Fold in the chopped Oreos and spread the batter evenly in the prepared pan.
- Bake for 22-25 minutes until the center is just set.
- Allow to cool completely in the pan.
- In a large bowl, beat the cream cheese, granulated sugar, and vanilla until creamy.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Stir in the crushed Oreos, then spoon the cheesecake mix over the cooled brownie layer.
- Smooth the top and chill in the refrigerator for at least 6 hours or overnight until firm.
- Whip the heavy cream and powdered sugar for the topping until stiff peaks form, then fold in the finely crushed Oreos.
- Transfer the topping to a piping bag and pipe swirls around the edges.
- Decorate with mini Oreos on top of the piped swirls before serving.
Notes
Ensure the cream cheese is softened to room temperature for easier mixing.
For the best flavor, let the cheesecake chill overnight.
Use a sharp knife to slice through the cheesecake for clean edges.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg