Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you’ll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 35 min |
| Yield: | 12 to 16 servings |
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 35 min |
| Yield: | 12 to 16 servings |
Ingredients
- Nonstick cooking spray or shortening, for the pan
- 1/2 cup unsweetened cocoa powder, plus more for dusting the pan
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup mini chocolate chips
- 15 chocolate sandwich cookies (I like Oreo)
- Three 8-ounce blocks cream cheese, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 chocolate sandwich cookies, coarsely chopped
- Chocolate sauce, optional, for garnish
Instructions
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 633 |
| Total Fat | 38 g |
| Saturated Fat | 20 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 2 g |
| Sugar | 51 g |
| Protein | 8 g |
| Cholesterol | 135 mg |
| Sodium | 333 mg |
| Serving Size | 1 of 14 servings |
| Calories | 633 |
| Total Fat | 38 g |
| Saturated Fat | 20 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 2 g |
| Sugar | 51 g |
| Protein | 8 g |
| Cholesterol | 135 mg |
| Sodium | 333 mg |
Reviews
Made this recipe for a pot luck. It went quickly to rave reviews. I am now being asked for the recipe and I will share today.
This recipe was very good I made thisfor my nephew when I went to visit Mt family in Charleston ,the only thing I changed was I brought the oreo crust already made and it was a Hit!
These bars are absolutely delicious and rich! I have made them a couple of times and they have been a hit each time. One small serving will do as they are very rich, but that just means more servings per pan.
Usually love Kardea’s recipes. This one was a miss for me. It’s Too chocolatey and rich to really enjoy. The brownie/cookie part came out too hard. My chocoholic son did not eat much of it, that was a sign that it was a miss for me. The cheesecake mixture was the best part. I don’t think I will make it again as I can’t figure out how to edit to my family’s liking.