Go Back
–+ servings

Cheesecake Brownie Bars

Decadent, chocolatey cheesecake brownie bars with oreo crust.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 592 kcal

Ingredients
 
 

For the Crust

  • 200 grams Chocolate Cookies i.e. Oreos without the cream
  • 70 grams Unsalted Butter melted

For the Cheescake

  • 678 grams Cream Cheese full fat, at room temp
  • 200 grams Granulated Sugar
  • ½ teaspoon Salt
  • 180 grams Sour Cream at room temp
  • 1 tablespoon Vanilla Extract
  • 3 Eggs large, at room temp

For the Brownies

  • 2 Eggs large, at room temp
  • 150 grams Granulated Sugar
  • 50 grams Brown Sugar
  • 60 grams Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • ½ teaspoon Baking Powder
  • 113 grams Chocolate, semi-sweet or bittersweet
  • 56 grams Unsalted Butter
  • 2 tablespoon Cocoa Powder
  • 40 grams All-Purpose Flour

Instructions
 

Make the Crust

  • Preheat the oven to 325° F (170° C). Butter a 9x13 pan and make a parchment paper sling.
  • Place the cookies in a food processor and pulse until you have fine crumbs. Melt the butter and add it to the food processor. Pulse until well combined (three or four pulses).
  • Press the cookie mixture into the pan. Using the bottom of a glass or measuring cup is an easy way to press the crumbs flat and evenly in the pan. Bake for 10 minutes.
  • Let the crust cool completely before adding the filling.

Make the Cheesecake

  • Clean the food processor and add the cream cheese, sugar, and salt, and pulse until smooth. Add the sour cream, vanilla, and eggs. Pulse until combined. Set aside.

Make the Brownies

  • In a large bowl, whisk together the eggs, sugars, oil, vanilla, salt, and baking powder. Set aside.
  • In a small saucepan on low heat, melt the chocolate and butter together, stirring often to prevent burning. Stir over low heat until completely smooth. Remove from the heat and whisk in the cocoa powder.
  • Add the chocolate mixture to the egg mixture and stir until completely smooth.
  • Add the flour and stif just until combined.
  • Pour about ⅔ of the brownie mixture on top of the baked crust. Smooth the mixture with a spatula or an offset spatula.
  • Carefully pour the cheesecake mixture over the brownie batter. Drop spoonfuls of the remaining brownie batter on top of the cheesecake. Pull a knife or offset spatula through the brownie dollops to create swirls. Be careful not to push down too deep and break the crust.
  • Bake for 35 to 45 minutes. The edges should be set, and there should be a slight giggle in the center. Remove from the oven and cool on a wire rack for an hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
  • Use the parchment sling to remove the Cheesecake Brownie Bars from the pan. Use a sharp knife to cut into 12 large squares or 24 small squares. Wipe the knife on a damp towel after each cut to make sure that slices cut cleanly.

Nutrition

Serving: 1servingCalories: 592kcalCarbohydrates: 52gProtein: 8gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 157mgSodium: 519mgPotassium: 181mgFiber: 1gSugar: 42gVitamin A: 1216IUVitamin C: 0.1mgCalcium: 103mgIron: 1mg
Tried this recipe?Let us know how it was!