Oreo Brownie Cheesecake
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.
Equipment
Ingredients
Brownie Layer
- ½ cup Gluten Free 1:1 Flour
- ½ cup salted butter room temperature
- 2 ounces semi sweet chocolate
- 2 ounces milk chocolate or 4 ounces of one
- 1 ½ cups sugar
- 4 large eggs room temperature
- 1 cup Cocoa Powder
- ¼ cup vegetable oil
- ½ cup light brown sugar
- 2 teaspoon Vanilla Extract
- ½ teaspoon salt
- 6 crushed gf oreos
- 15 gf oreos for the top of the brownies
Cheesecake Layer Cake
- 24 oz softened cream cheese
- ½ cup sour cream room temperature
- 2 large eggs
- ⅔ cups sugar
- 1 ¼ teaspoon Vanilla Extract
- 1 ½ tablespoon Gluten Free 1:1 Flour
Frosting
- 1 ¾ cups Powdered Sugar
- ¼ cup OliveNation 22/24 Fat dutch process cocoa powder
- 1 tablespoon dark cocoa powder
- 1 stick butter
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon salt
- 2-3 tablespoon heavy cream
Instructions
Cake
- Lightly grease an 9 inch springform pan. You can also line 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 in sour cream, flour, 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 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.
Frosting
- 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 plus 2 tablespoon heavy cream and mix on low at first, increasing to medium high and mix for two minutes or until desired consistency has been met. Add remaining heavy cream if needed. Pipe onto cheesecake and add any additional crushed Oreos.
Notes
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.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 64gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 110mgSodium: 229mgPotassium: 68mgFiber: 1gSugar: 56gVitamin A: 375IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
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