I layered a chewy brownie base, chocolate chip cookie cheesecake filling, and rich Oreo whipped cream into my Oreo Brookie Cheesecake, and I’m finally revealing how those show-stopping layers are constructed.

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I still can’t believe I baked this Oreo Brookie Cheesecake, a dessert that somehow married chewy brownie textures with a cookie-studded cheesecake layer and clouds of Oreo whipped cream. I used semisweet chocolate in the brownie layer and plenty of cream cheese in the filling, so yes it’s rich, maybe too rich, but in the best way.

People call it my Brownie Cookie Cheesecake now and every time I bring a slice someone asks for the recipe then forgets to say thanks. It’s loud, decadent, kinda ridiculous, and if you like bold chocolate experiences you’re gonna want to try a piece.

Ingredients

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Semisweet chocolate gives rich cocoa flavor, sugars for sweetness, some iron and antioxidants
Butter brings creamy fat and calories, little protein, makes it’s texture tender and rich
Cream cheese is high in fat and protein, tangy and smooth, makes cheesecake dense
Eggs bind the layers, add protein, moisture, and help structure when baked
Cocoa powder gives deep chocolate notes, low calories, some fiber and antioxidants
Oreos add crunch and sweetness, mostly carbs and sugar, not exactly health food
Heavy cream whips into clouds, adds richness and fat, raises calorie count fast

Ingredient Quantities

4 oz semisweet chocolate, chopped (about 115 g)

1/2 cup unsalted butter (113 g)

3/4 cup granulated sugar (150 g)

2 large eggs, room temp

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder (about 35 g)

1/2 cup all purpose flour (about 65 g)

1/4 tsp salt

1/2 cup unsalted butter, softened (113 g)

1/2 cup packed brown sugar (100 g)

1/4 cup granulated sugar (50 g)

1 large egg

1 tsp vanilla extract

1 1/4 cups all purpose flour (about 155 g)

1/2 tsp baking soda

1/4 tsp salt

1 cup semisweet chocolate chips (about 170 g)

24 oz cream cheese, softened (3 standard 8 oz packages, about 680 g)

3/4 cup granulated sugar (about 150 g)

2 large eggs, room temp

1/2 cup sour cream (about 120 g)

1 tsp vanilla extract

1 cup mini chocolate chips or regular chips chopped (about 170 g)

1 1/2 cups heavy whipping cream, cold (about 360 ml)

1/3 cup powdered sugar (about 40 g)

1 tsp vanilla extract

3 oz semisweet chocolate, melted and cooled (about 85 g)

12 Oreo cookies, crushed (for folding into whipped cream and for topping)

Extra Oreo halves for decorating, optional (6 to 8)

Flaky sea salt for sprinkling, optional

2 oz melted chocolate for drizzling, optional

How to Make this

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1. Preheat oven to 325°F (163°C). Line a 9 inch springform pan with parchment and grease the sides, then wrap the pan bottom with foil to prevent leaks if you use a water bath later. Let eggs and cream cheese come to room temp for smoother batter.

2. Make the brownie layer: melt 4 oz semisweet chocolate with 1/2 cup butter, stir in 3/4 cup granulated sugar, then whisk in 2 room temp eggs and 1 tsp vanilla. Fold in 1/3 cup cocoa powder, 1/2 cup flour and 1/4 tsp salt until just combined. Spread into prepared pan and bake 12 to 15 minutes, just set. Let cool a few minutes so it wont melt the cookie dough.

3. Make the cookie dough layer: cream 1/2 cup softened butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until fluffy. Beat in 1 large egg and 1 tsp vanilla. Stir in 1 1/4 cups flour, 1/2 tsp baking soda and 1/4 tsp salt, then fold in 1 cup semisweet chocolate chips. Drop spoonfuls over the warm brownie and gently press to make an even-ish layer; dont press so hard you mix them together.

4. Make the cheesecake filling: beat 24 oz softened cream cheese until smooth, add 3/4 cup granulated sugar and beat again. Add 2 eggs one at a time, then stir in 1/2 cup sour cream and 1 tsp vanilla until just combined. Fold in 1 cup mini chocolate chips or chopped chips.

5. Assemble and bake: pour the cheesecake batter over the brownie and cookie dough layers, smooth the top. If you want fewer cracks wrap the springform tightly in more foil and set it in a large roasting pan, pour hot water into the pan until it comes halfway up the sides for a water bath. Bake at 325°F for about 55 to 65 minutes until the edges are set and center still jiggles slightly.

6. Cool slowly: turn oven off and crack the door open, let the cake cool in the oven 30 to 45 minutes to reduce cracking. Then remove, run a knife around the edge, cool completely on a rack and refrigerate at least 4 hours or overnight for best results.

7. Make the Oreo chocolate whipped cream: whip 1 1/2 cups cold heavy cream with 1/3 cup powdered sugar and 1 tsp vanilla to soft peaks. Drizzle in 3 oz melted and cooled semisweet chocolate and whip to stiff peaks. Fold in 12 crushed Oreos gently.

8. Top and finish: spread or pipe the Oreo chocolate whipped cream over the chilled cheesecake, reserving some crushed Oreos for a sprinkle. Decorate with extra Oreo halves if you like, drizzle 2 oz melted chocolate over top and sprinkle flaky sea salt if using.

9. Serve and store: for clean slices dip a sharp knife in hot water and wipe between cuts. Store covered in the fridge up to 3 days, or freeze slices for longer. Enjoy, its rich so small slices go a long way.

Equipment Needed

1. 9-inch springform pan (line with parchment and wrap the bottom tightly with foil to avoid leaks)
2. Oven (set to 325°F when you start)
3. Several mixing bowls (at least 3 so brownie, cookie dough and cheesecake batter dont cross flavors)
4. Electric hand mixer or stand mixer (you can whisk by hand but itll take longer)
5. Small saucepan or microwave-safe bowl for melting chocolate (or use a double boiler)
6. Rubber spatula and wooden spoon for folding and spreading layers gently
7. Measuring cups and spoons plus a kitchen scale if you like more accuracy
8. Large roasting pan for a water bath, a kettle or large measuring cup to pour hot water, and a wire rack plus a sharp knife for cooling and clean slicing

FAQ

How do I know the cheesecake is done? You'll want the edges to look set and the center to still have a slight jiggle when you gently shake the pan, about 2 inches from the edge should be firm. If you use a thermometer aim for about 150 to 155°F in the middle. Don't overbake or it gets dry, let it cool slowly then chill at least 4 hours or overnight.

Can I make this ahead or freeze it? Yes. Chill the finished cheesecake up to 3 days in the fridge. For longer keep it wrapped tight and freeze up to 2 months, best without the whipped cream on top. Thaw in the fridge overnight, add whipped cream and Oreos just before serving.

How do I stop the cheesecake from cracking? Use room temp eggs, mix just until combined, and bake low and slow. A water bath helps if you can wrap the springform well so no water leaks in. Let it cool in the oven with the door cracked for 30 minutes, then finish cooling on the counter before chilling. Patience helps, seriously.

My layers keep smooshing together, any assembly tips? Chill or freeze the baked brownie layer for 15 to 20 minutes before adding cookie dough or the cheesecake batter so it holds shape. Press cookie dough gently into place, dont overwork it. You can also spread a thin layer of melted chocolate on the brownie first to seal it so the cheesecake doesnt soak in.

Any easy swaps or diet changes that actually work? Sure. Use boxed brownie mix or cookie dough to save time, full fat cream cheese is key though dont swap that for low fat if you want creamy texture. For gluten free use GF flour and GF Oreos. Greek yogurt can replace sour cream in a pinch but flavor will change a bit.

How should I store and serve leftovers? Keep slices covered in the fridge up to 4 days. If you want cleaner slices chill 30 minutes before cutting and use a hot knife wiped between cuts. Sprinkle flaky sea salt or extra crushed Oreos right before serving, it makes it taste way better.

Oreo Brookie Cheesecake Recipe Substitutions and Variations

Semisweet chocolate
- Bittersweet or dark chocolate, swap by weight 1:1, just a bit less sweet
- Milk chocolate, swap 1:1 but cut a little sugar elsewhere, it will be sweeter
- Chocolate chips or chunks, use same weight, they may take a touch longer to melt
Unsalted butter (softened or melted)
- Coconut oil, solid at room temp for creaming or melted for brownies, use same volume but expect a light coconut note
- Vegetable shortening for creaming, swap 1:1, gives a slightly cakier texture
- Neutral oil like canola for melted butter in the brownie layer, swap 1:1, texture will be a bit fudgier
All purpose flour
- Gluten free 1 to 1 flour blend, swap by weight, use blends that contain xanthan gum for best results
- Whole wheat pastry flour, swap 1:1, it will be a touch denser and nuttier
- Almond flour, use about 3 quarters the amount and expect a denser, moister result; add an extra egg or binder if needed
Heavy whipping cream (for whipped topping)
- Chilled coconut cream from a can, scoop the thick part, swap by volume, note the coconut flavor
- Chilled heavy coconut beverage made for whipping, use same amount, works for dairy free versions
- Mascarpone or cream cheese whipped with a little milk to loosen, use equal parts to replace texture but sweeten to taste

Pro Tips

– Get your stuff ready first and let key things warm to room temp. The eggs and cream cheese should be warm so the filling goes silky and no lumps, but let melted chocolate cool a bit before you drip it into whipped cream or it will deflate it. Also chill the mixing bowl and beaters for the Oreo whipped cream so it whips up faster.

– Don’t overbake the brownie or cookie layer. Bake the brownie just until set and the cookie dough only enough to hold shape, they will keep cooking once the cheesecake is on top. If the cookie dough looks too soft when you spoon it on, let the brownie sit 5 to 10 minutes or pop the pan in the fridge for 10 minutes so the layers stay distinct.

– Wrap that springform like youre protecting treasure. Use at least two layers of foil up the sides and under the bottom if you plan a water bath, and set the pan in a larger roasting pan before pouring in hot water. Pour water carefully, only to about halfway up the sides, and bake low and slow to reduce cracks.

– Cool and finish the right way. After baking turn the oven off and crack the door for 30 to 45 minutes so it cools slow, then chill overnight for best texture. For neat slices dip a sharp knife in very hot water and wipe between cuts or chill the whole cake 20 to 30 minutes so the whipped cream firms up. A tiny sprinkle of flaky sea salt on top brings everything to life.

Oreo Brookie Cheesecake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I layered a chewy brownie base, chocolate chip cookie cheesecake filling, and rich Oreo whipped cream into my Oreo Brookie Cheesecake, and I'm finally revealing how those show-stopping layers are constructed.

Servings

servings

Calories

957

kcal

Equipment: 1. 9-inch springform pan (line with parchment and wrap the bottom tightly with foil to avoid leaks)
2. Oven (set to 325°F when you start)
3. Several mixing bowls (at least 3 so brownie, cookie dough and cheesecake batter dont cross flavors)
4. Electric hand mixer or stand mixer (you can whisk by hand but itll take longer)
5. Small saucepan or microwave-safe bowl for melting chocolate (or use a double boiler)
6. Rubber spatula and wooden spoon for folding and spreading layers gently
7. Measuring cups and spoons plus a kitchen scale if you like more accuracy
8. Large roasting pan for a water bath, a kettle or large measuring cup to pour hot water, and a wire rack plus a sharp knife for cooling and clean slicing

Ingredients

4 oz semisweet chocolate, chopped (about 115 g)
1/2 cup unsalted butter (113 g)
3/4 cup granulated sugar (150 g)
2 large eggs, room temp
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder (about 35 g)
1/2 cup all purpose flour (about 65 g)
1/4 tsp salt
1/2 cup unsalted butter, softened (113 g)
1/2 cup packed brown sugar (100 g)
1/4 cup granulated sugar (50 g)
1 large egg
1 tsp vanilla extract
1 1/4 cups all purpose flour (about 155 g)
1/2 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips (about 170 g)
24 oz cream cheese, softened (3 standard 8 oz packages, about 680 g)
3/4 cup granulated sugar (about 150 g)
2 large eggs, room temp
1/2 cup sour cream (about 120 g)
1 tsp vanilla extract
1 cup mini chocolate chips or regular chips chopped (about 170 g)
1 1/2 cups heavy whipping cream, cold (about 360 ml)
1/3 cup powdered sugar (about 40 g)
1 tsp vanilla extract
3 oz semisweet chocolate, melted and cooled (about 85 g)
12 Oreo cookies, crushed (for folding into whipped cream and for topping)
Extra Oreo halves for decorating, optional (6 to 8)
Flaky sea salt for sprinkling, optional
2 oz melted chocolate for drizzling, optional

Directions

Preheat oven to 325°F (163°C). Line a 9 inch springform pan with parchment and grease the sides, then wrap the pan bottom with foil to prevent leaks if you use a water bath later. Let eggs and cream cheese come to room temp for smoother batter.
Make the brownie layer: melt 4 oz semisweet chocolate with 1/2 cup butter, stir in 3/4 cup granulated sugar, then whisk in 2 room temp eggs and 1 tsp vanilla. Fold in 1/3 cup cocoa powder, 1/2 cup flour and 1/4 tsp salt until just combined. Spread into prepared pan and bake 12 to 15 minutes, just set. Let cool a few minutes so it wont melt the cookie dough.
Make the cookie dough layer: cream 1/2 cup softened butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until fluffy. Beat in 1 large egg and 1 tsp vanilla. Stir in 1 1/4 cups flour, 1/2 tsp baking soda and 1/4 tsp salt, then fold in 1 cup semisweet chocolate chips. Drop spoonfuls over the warm brownie and gently press to make an even-ish layer; dont press so hard you mix them together.
Make the cheesecake filling: beat 24 oz softened cream cheese until smooth, add 3/4 cup granulated sugar and beat again. Add 2 eggs one at a time, then stir in 1/2 cup sour cream and 1 tsp vanilla until just combined. Fold in 1 cup mini chocolate chips or chopped chips.
Assemble and bake: pour the cheesecake batter over the brownie and cookie dough layers, smooth the top. If you want fewer cracks wrap the springform tightly in more foil and set it in a large roasting pan, pour hot water into the pan until it comes halfway up the sides for a water bath. Bake at 325°F for about 55 to 65 minutes until the edges are set and center still jiggles slightly.
Cool slowly: turn oven off and crack the door open, let the cake cool in the oven 30 to 45 minutes to reduce cracking. Then remove, run a knife around the edge, cool completely on a rack and refrigerate at least 4 hours or overnight for best results.
Make the Oreo chocolate whipped cream: whip 1 1/2 cups cold heavy cream with 1/3 cup powdered sugar and 1 tsp vanilla to soft peaks. Drizzle in 3 oz melted and cooled semisweet chocolate and whip to stiff peaks. Fold in 12 crushed Oreos gently.
Top and finish: spread or pipe the Oreo chocolate whipped cream over the chilled cheesecake, reserving some crushed Oreos for a sprinkle. Decorate with extra Oreo halves if you like, drizzle 2 oz melted chocolate over top and sprinkle flaky sea salt if using.
Serve and store: for clean slices dip a sharp knife in hot water and wipe between cuts. Store covered in the fridge up to 3 days, or freeze slices for longer. Enjoy, its rich so small slices go a long way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.