I have a list of yet-to-make dessert recipes that’s a mile long — that’s because my sweet tooth is much larger than my stomach. I usually like things to have lots of texture — something creamy and gooey with something crunchy, and of course, it must have chocolate as a main ingredient. If there’s no chocolate, then I’m simply not interested. I tend to prioritize the list based on the “Barbified” factor — how much junk and chocolate is packed into the recipe. But a few months ago, I had to slightly re-prioritize my list based on “the no chewing allowed” factor. There were a several dark and sad weeks in my house.
I decided to made this cheesecake shortly after my gum graft surgery because if cake was a soft food — then so was cheesecake. I was only partially correct on this one. The filling was soft enough, but the edges and crust were a bit too much for me. I knew I was pushing my luck. I ate the filling out of the center of my piece, then cut the rest of the cheesecake into slices and placed them in the freezer. I knew I couldn’t fully appreciate how good this thing was if I couldn’t eat the entire piece.
Fast forward a month. I pulled a slice from the freezer. Now I could fully appreciate this thing, and believe me — I did. It was dense and creamy all at the same time, and the crust added plenty of texture; I especially loved how the brownie was so fudgy and yet still slightly gooey.
Oreo Brownie Cheesecake by Yummy Crumble
- 23 Oreo cookies
- 2 T melted butter
- 12 ounces room temperature cream cheese
- 6 T sugar
- 6 T room temperature sour cream
- ½ t vanilla extract
- ¼ t salt
- 1 large egg plus 1 egg yolk
- 12 chopped Oreo cookies
- 1 cup all purpose flour
- ¾ cup cocoa powder
- 2 cups sugar
- ¼ t salt
- ¼ t baking powder
- 3 large room temperature eggs
- ½ cup melted salted butter
- ¼ cup vegetable oil
- 2 t vanilla extract
- Preheat your oven to 350 degrees and butter a 9″ spring form pan.
- In a food processor, blend the Oreos until they are finely ground. Pulse in the butter until they are moistened.
- Pour the mixture into the pan and firmly press into the bottom and up the sides.
- Bake the crust for about 10 minutes.
- In a large bowl, beat the cream cheese on medium high until smooth. Beat in the sugar until fully combined and smooth.
- Blend in the sour cream, vanilla, and salt. Next add in the egg and egg yolk until fully incorporated.
- Fold in the chopped Oreos and set the cheesecake batter aside.
- In a large bowl, blend all the brownie ingredients until the batter is smooth.
- Take ¼ of the brownie batter and spread on top of the baked Oreo crust.
- Using a cookie scoop, alternate scoops of cheesecake batter and brownie batter to create a marble effect.
- Cover the top with foil and place in the center of the oven.
- Bake for 1 hour, then check to see if the center has cooked through. Bake an additional 10-15 minutes if not finished.
- The brownie batter should still be a tiny bit gooey before taking out. It will finish baking. But you still want the brownie part to be gooey and fudgy.
- When the time is up, open the oven door halfway and let the cheesecake sit inside the oven while it cools down.
- Cool the cheesecake in the refrigerator completely before slicing.
- When ready to serve, slice, then place a slice on a plate then drizzle with melted dark chocolate and top with more crushed Oreos.