Brownie-Bottom Oreo Cheesecake
Equipment
Ingredients
Brownie Layer
unsalted butter (melted)
115 g
granulated sugar
200 g
unsweetened cocoa powder
40 g
all-purpose flour
60 g
large egg
1 piece
vanilla extract
5 ml
Oreo Layer
Oreo cookies (crushed)
24 piece
unsalted butter (melted)
60 g
Cheesecake Layer
cream cheese (room temperature)
680 g
granulated sugar
200 g
sour cream (room temperature)
240 g
large eggs
3 piece
vanilla extract
10 ml
Oreo cookies (chopped)
12 piece
Topping
Oreo cookies (crushed)
6 piece
heavy whipping cream (whipped)
120 ml
Instructions
Prepare brownie batter
Mix butter, sugar, cocoa, flour, egg, and vanilla to create the brownie base
Bake brownie base
Bake the brownie layer at 175°C for 20 minutes until set
Prepare Oreo crust layer
Crush Oreos and mix with melted butter to form crust
Layer Oreo crust on brownie
Press Oreo mixture evenly over cooled brownie base
Prepare cheesecake filling
Beat cream cheese, sugar, sour cream, eggs, vanilla, and chopped Oreos
Bake cheesecake
Pour filling over crust and bake at 160°C for 55-60 minutes
Cool and refrigerate
Cool to room temperature, then refrigerate at least 4 hours
Add final toppings
Garnish with crushed Oreos and whipped cream before serving
Original recipe
Storage
Store covered in refrigerator. Freeze wrapped slices for up to 1 month
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