John Myers
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Oreo Brownie Cheesecake
The perfect oreo brownie cheesecake recipe with a picture and simple step-by-step instructions.
Brownie mass
- 150 g Liquid butter
- 250 g Chocolate
- 2 Pc. Eggs
- 100 g Ground hazelnuts
- 3 tsp Cocoa powder
- 100 g Powdered sugar
- 100 g Cane sugar
- 100 g Flour
- 150 g Peanut butter
- 1 tsp Baking powder
Cheesecake mass
- 3 packet Philadelphia double cream setting
- 100 g Powdered sugar
- 1 tbsp Flour
- 1 tbsp Food starch
- 2 Pc. Eggs
- 2 packet Vanilla sugar
Additionally
- 26 piece Oreo biscuits
Brownie mass
- Melt the chocolate in the microwave at approx. 300 W. Mix the butter, eggs and sugar together in a bowl. Add the chocolate and the remaining ingredients and stir well.
Cheesecake mass
- In a second bowl, mix the cream cheese with eggs and the remaining ingredients well.
- Line a square brownie tin with baking paper and first smooth out the brownie mixture in it. Place about 20 Oreos on top (for me, the shape works out so that I can place 20 Oreos snuggly next to each other, see photo). Spread the cheesecake mixture on top, smooth it out and sprinkle the remaining oreo chopped over it.
- Bake gently in a preheated oven (fan oven) at 160 degrees for about 50 minutes. Chopstick test: something must still stick to it – it is better to be too moist because the cake still “pulls”.
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