This Oreo Brownie Cheesecake is so decadent you won’t ever want to go to the Cheesecake Factory again! Combining a layer of fudgey Oreo brownie, with creamy cheesecake then topped with chocolate buttercream, this cheesecake is a true slice of heaven. The brownie layer is filled with chunks of Oreos, then there is a layer of double-stuffed Oreos sandwiched between the brownies and the cheesecake. The best part is this entire Oreo brownie Cheesecake is completely gluten-free.

The brownie layer of this Oreo brownie cheesecake is so rich and delicious, it will have you coming back for more! The brownie batter portion of this recipe is also so simple to make by combining melted chocolate with cocoa powder and flour. This Oreo brownie cheesecake is a true crowd-pleaser and makes a great dessert for any party or holiday event.

Jump to:

Why you will love this recipe
Ingredients
Instructions
Equipment
Storage
Top tips
Enjoy more cheesecake recipes
📖 Recipe
💬 Comments

Why you will love this recipe

Oreos: Oreos alone are delicious, but when combined with a super decadent brownie and creamy cheesecake, this is a true dessert heaven.
Easy baking: Once the brownie layer is set in the pan and the cheesecake batter is made, this is a super easy dessert to bake. It almost always bakes up on time, and is easy to tell when it’s finished.
Delicious combination: Combining fudgy Oreos with a creamy cheesecake layer is the best of both worlds, then top it off with America’s favorite, gluten-free Oreos.

Ingredients

For a full list of ingredients, be sure to scroll down to the recipe card.

Oreos: Oreos are the star of this recipe. The brownie batter is mixed with crushed Oreos and then topped with whole Oreos. For this Oreo brownie cheesecake, we are using gluten-free Oreos to keep the recipe gluten-free.
Eggs: Eggs are used in both the brownie portion and the cheesecake portion of this recipe. For the best results, make sure to use only room-temperature eggs. If you forget to take your eggs out early, simply place them in a bowl of warm water for about five minutes. Make sure the water is not too hot, or you could cook the eggs.
Cocoa Powder: My favorite Cocoa powder is 22/24 fat Dutch cocoa powder by OliveNation. This will provide the best texture to your brownie when making gluten-free brownies.
Butter: This recipe uses melted butter, mixed with chocolate when creating the brownie portion. Salted or unsalted will work.
Cream Cheese: Using quality cream cheese, will make all of the difference in your cheesecake texture. Also, make sure your cream cheese is at room temperature before mixing. However, you don’t want the cream cheese to be hot, as it will separate when mixing.
Sour Cream: Using a high-quality, sour cream, full fat, will also provide the best texture to this Oreo brownie cheesecake. Once again, make sure your sour cream is at room temperature before mixing.
Vanilla extract: My favorite vanilla extract is Singing Dog Vanilla. Their vanilla extract is gluten-free, and in my opinion, has the best flavor. Their vanilla extract will really set your desserts apart from the rest.
Flour: My favorite flour when baking gluten-free cakes and brownies is Bob’s Red Mill gluten-free one-to-one flour. Nothing else needs to be added as the flour already has the xanthum gum in it.
Chocolate chips: For the brownie portion of this cheesecake recipe, I like to use a combination of semi-sweet and milk chocolate chips. If you only have one on hand, feel free to use whichever one you have. Just keep in mind the combination of both really creates a unique chocolate flavor to the brownies.

Instructions

Brownie Layer

Lightly grease a 9-inch springform pan. You can also line it with parchment rounds. Preheat oven to 350 ℉. Start by melting the butter and the 4 ounces of milk chocolate in a microwave-safe bowl.
Melt in 30-second intervals, stirring after each one until fully melted. Mix in the oil, then, cocoa powder.
Then, add both sugars and whisk until completely combined. Add the eggs, salt, and vanilla. Whisk until combined. Using a rubber spatula, fold in the flour. Then fold in the crunched Oreos.
Pour the batter evenly in the pan then place the 15 Oreos over the top of the batter and bake for 17 to 19 minutes.

Cheesecake layer

While baking the Oreo brownie, prepare the cheesecake mixture. With the mixer on medium-low, beat the cream cheese until there are no clumps.
Next, add sour cream, eggs, sugar, and vanilla. Mix on medium-low for another 2 minutes.
Then, wrap the bottom of the springform pan with heavy-duty foil 3 times to prevent water from entering. Make sure this is tightly wrapped. Place the springform pan in a larger pan and fill with water ⅓ of the way.
Next, pour the cheesecake batter on top of the brownie.
Lastly, place the pan into the oven and bake for 50 mins. The cheesecake should be slightly jiggly in the center with no air bubbles on top when it is finished cooking. Turn off the oven and crack the door open.
Leave the door open for 1 hour to allow the cheesecake to slowly come to room temperature. Remove the pan from the oven, and let it cool for another 30 minutes on the counter. Remove the springform pan from the water bath, remove the foil, and allow the Oreo brownie cheesecake to cool for 30 more minutes, cover with foil, then place in the fridge for 4-6 hours or overnight. If adding buttercream to the top, do so once the cheesecake has been in the refrigerator for at least 6 hours. If your cheesecake has any condensation on the top, be sure to pat this dry with a paper towel before adding buttercream. To pipe the buttercream on this cheesecake, I used a Wilton 3M piping tip.

Buttercream

Using the paddle attachment, mix the butter on medium-high until creamy. Add the vanilla extract and salt. Mix on low until just combined.
Next, gradually add the powdered sugar and mix on low until combined.
Lastly, add both the cocoa powders and mix on low at first, increasing to medium-high, and mix for two minutes or until the desired consistency has been met. Pipe onto the cheesecake and add any additional crushed Oreos.

Equipment

Storage

Keep the cheesecake wrapped tightly in the refrigerator for up to 4 days. For more delicious cheesecake recipes and layered cheesecakes check out my other cheesecake recipes below!

Top tips

Do not leave the cheesecake out longer than one hour at any time.
Be sure to wrap the springform pan very tightly with the foil. If any water seeps through from the water bath into the cheesecake, you will have a very mushy cheesecake.
Do not overmix your batter: Over mixing your batter can create a very dense texture to things that are gluten-free. Be sure to set a timer while mixing.
Dark or light pans: Keep in mind when using a dark pan, these attract more heat. This will give you a darker crust and can result in a dryer cake. Aluminum pans that are lighter in color attract less heat, and will bake more evenly.
Always coat your pan: I prefer to use a pastry brush and coat the pan lightly with coconut oil to ensure the cake releases from the pan easily once it is cooled after baking.
Parchment rounds: Placing a parchment round on the bottom of your springform pan, will allow you to easily remove the cheesecake from the springform pan before serving.

Enjoy more cheesecake recipes

★ Did you make this recipe? Don’t forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Instagram, Pinterest, Tiktok, and Facebook for more delicious recipes!

📖 Recipe