Blackberry Cheesecake Oreo Brownies

These Blackberry Cheesecake OREO Brownies are filled with rich & creamy flavors that blend perfectly together with a hint of sweet colorful berries. And even three days later, when I finally decided I should probably share, I received lots of questions & compliments about this quick & easy dessert! 

Yes, I admit, I am not always good at sharing chocolatey desserts! 

And if you try these Blackberry Cheesecake OREO Brownies you won’t want to share either !! 

Ingredients

1. Brownie Mix
2. 1 OREO Package *(1)
3. 2 Packages of 8 Ounce Cream Cheese (softened)
4. 2/3 Cup Sugar
5. 2 Teaspoons Vanilla Extract
6. 2 Eggs
7. 1/2 Cup Blackberries*(2)
8. 1 Tablespoon Sugar

Instructions

1. First, preheat the oven according to the brownie mix recipe instructions, follow the directions to make the brownie batter, and set to the side.
2. Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 eggs, & 2 teaspoons vanilla extract. Set to the side.
3. Puree the blackberries & sugar, strain if desired.
4. In a baking dish (13X9) sprayed with oil or lined with parchment paper, pour the brownie mix & spread evenly on the bottom of the pan. Then add a layer of OREOs & cover with the cheesecake mixture. Finally, drizzle & swirl the blackberry mixture on top of the cheesecake.
5. Bake according to the brownie directions or until the cheesecake is firm & a toothpick comes out clean.*(3 & 4)
6. Let cool & refrigerate for 2 hours or overnight.
7. Enjoy & keep leftovers in lightly sealed container in the fridge for 3-5 days.

Notes

1. *1. Any flavor or size OREO (thin, regular, double stuffed) you like best. I used double stuffed OREOs.
2. *2. If you want to make the flavor of blackberries stronger double this amount to 1 cup blackberries & 2 tablespoons sugar.
3. *3. If the cheesecake is done, but the brownie is not, simply cover with foil & bake until the toothpick comes out clean.
4. *4. We are having an unusually rainy summer & when I made this recipe again later this summer I noticed that it took much longer to bake because of the humidity. I placed foil around the edges (like you would for a pie) until the cheesecake was firm & a toothpick came out clean.

By Giustina Miller

adapted from: http://domesticallyblissful.com 

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