Slutty Cheesecake Brownie Bars
Slutty Cheesecake Brownies are rich layered dessert bars made with cookie dough, whole Oreos, and a creamy cheesecake filling. These baked cheesecake bars are easy to slice, make ahead, and serve for parties, holidays, and entertaining.
Servings 24
Equipment
- parchment paper
- rubber spatula
Ingredients
Cookie layer:
- 1 16.5 oz package pre-made cookie dough or make your own homemade batch!
- 24 Oreos
Cheesecake layer:
- 16 ounces cream cheese softened two 8-ounce packages
- 1 1/3 cup powdered sugar
- 1 Tbsp cornstarch
- 2/3 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs
- Pinch of salt
- 1 cup Oreos rough chopped, divided
- Caramel sauce optional
Instructions
- Preheat the oven to 350˚F. Line a 9-Inch baking pan with parchment paper or spray it with non-stick cooking spray.
- Begin by pressing the cookie dough into the bottom of the prepared pan in an even layer.
- Place the Oreos evenly over the top of the cookie dough, slightly pressing them into the dough.
- In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, powdered sugar, and cornstarch until light and fluffy, about 3 minutes.
- Add the sour cream and vanilla extract, beating until smooth.
- Add in the eggs, one at a time, beating until just incorporated after each addition.
- Use a spatula to fold in 1/2 cup of the chopped Oreos.
- Pour the cheesecake mixture on top of the Oreo layer in the pan. Spread it evenly on top.
- Sprinkle the remaining chopped Oreos in an even layer on top of the cheesecake layer.
- Bake for 35 to 40 minutes, until the cheesecake layer is just set. It will have a little jiggle to it, but it will no longer be runny.
- Remove from the oven and place the pan on a wire rack to cool to room temperature.
- Once it is at room temperature, cover tightly with plastic wrap. Place in the refrigerator to chill for at least 3 hours.
- Remove bars from the pan and cut them into squares. Drizzle with caramel sauce, if desired.
Notes
- For the cleanest layers, press the cookie dough slightly up the edges of the pan to create a subtle border before adding the Oreos and cheesecake layer.
- Tap the pan gently on the counter before baking to release any trapped air bubbles in the cheesecake mixture.
- If the top begins browning too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
- Allow the bars to cool gradually at room temperature before refrigerating to prevent condensation from forming on the surface.
- For ultra-defined slices, trim a thin strip off the outer edges before cutting into squares for serving.
- When doubling the recipe for a larger crowd dessert recipe, bake in two separate pans rather than one oversized pan to maintain proper layer thickness and texture.
