Oreo Brownie Cheesecake

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.

Brownie Oreo Cheesecake

Oreo Brownie Cheesecake by Yummy Crumble

Oreo Crust
  • 23 Oreo cookies
  • 2 T melted butter
Cheesecake
  • 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
Brownie Layer
  • 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
  1. Preheat your oven to 350 degrees and butter a 9″ spring form pan.
  2. In a food processor, blend the Oreos until they are finely ground. Pulse in the butter until they are moistened.
  3. Pour the mixture into the pan and firmly press into the bottom and up the sides.
  4. Bake the crust for about 10 minutes.
  5. In a large bowl, beat the cream cheese on medium high until smooth. Beat in the sugar until fully combined and smooth.
  6. Blend in the sour cream, vanilla, and salt. Next add in the egg and egg yolk until fully incorporated.
  7. Fold in the chopped Oreos and set the cheesecake batter aside.
  8. In a large bowl, blend all the brownie ingredients until the batter is smooth.
  9. Take ¼ of the brownie batter and spread on top of the baked Oreo crust.
  10. Using a cookie scoop, alternate scoops of cheesecake batter and brownie batter to create a marble effect.
  11. Cover the top with foil and place in the center of the oven.
  12. Bake for 1 hour, then check to see if the center has cooked through. Bake an additional 10-15 minutes if not finished.
  13. 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.
  14. When the time is up, open the oven door halfway and let the cheesecake sit inside the oven while it cools down.
  15. Cool the cheesecake in the refrigerator completely before slicing.
  16. When ready to serve, slice, then place a slice on a plate then drizzle with melted dark chocolate and top with more crushed Oreos.
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