Brownie Bottom Cookie Dough Cheesecake Recipe

This Brownie Bottom Cookie Dough Cheesecake combines three irresistible desserts into one indulgent treat. With a rich, fudgy brownie layer on the bottom, a creamy cheesecake in the middle, and a cookie dough topping, this dessert is perfect for special occasions or when you’re craving something extra decadent.

Instructions

Step 1: Prepare the Brownie Layer

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to prevent sticking.
2. Mix Brownie Batter: In a medium bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until smooth. Add the cocoa powder, flour, salt, and baking powder. Stir until just combined.
3. Bake Brownie Layer: Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 15-18 minutes or until the edges are set, but the center is still slightly soft. Remove from the oven and let it cool while you prepare the cheesecake layer.

Step 2: Make the Cheesecake Layer

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until fully combined.
2. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract and sour cream. Mix until smooth and creamy.
3. Pour Over Brownie Layer: Once the brownie layer has cooled slightly, pour the cheesecake mixture over it, smoothing the top with a spatula.
4. Bake Cheesecake: Return the pan to the oven and bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

Step 3: Prepare the Cookie Dough Topping

1. Make Cookie Dough: In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla extract and milk, mixing until combined. Gradually mix in the flour and salt until the dough forms. Stir in the mini chocolate chips.
2. Chill Cookie Dough: Place the cookie dough in the refrigerator for 15-20 minutes to firm up slightly.

Step 4: Assemble the Cheesecake

1. Top with Cookie Dough: Once the cheesecake has chilled, gently spread the cookie dough mixture over the top in an even layer. Press it down lightly.
2. Decorate: For extra decoration, sprinkle more mini chocolate chips or drizzle with melted chocolate.

Serving and Storage

• Serve: Slice the cheesecake into wedges and serve chilled. The combination of brownie, cheesecake, and cookie dough layers makes for a decadent dessert!
• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
• Freeze: This cheesecake also freezes well. Wrap individual slices in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Tips for Success

1. Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and butter are at room temperature for a smoother, creamier cheesecake and cookie dough layer.
2. Chill Time: Allow plenty of time for the cheesecake to chill before adding the cookie dough. This ensures the layers stay intact.
3. Optional Add-Ins: For extra flavor, fold in chopped nuts, toffee bits, or other mix-ins to the cookie dough layer.

Conclusion

This Brownie Bottom Cookie Dough Cheesecake is a show-stopping dessert that combines three beloved treats into one. The rich brownie base, smooth cheesecake center, and cookie dough topping make this dessert a true indulgence. Perfect for parties, celebrations, or whenever you need a sweet pick-me-up, this cheesecake will satisfy all your dessert cravings!

Yield: 12

Brownie Bottom Cookie Dough Cheesecake Recipe

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This Brownie Bottom Cookie Dough Cheesecake combines three irresistible desserts into one indulgent treat. With a rich, fudgy brownie layer on the bottom, a creamy cheesecake in the middle, and a cookie dough topping, this dessert is perfect for special occasions or when you're craving something extra decadent.

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Prep Time 30 minutes

Cook Time 1 hour

Chill Time 4 hours

Total Time 5 hours 30 minutes

Ingredients

• Brownie Layer:
• 1 box brownie mix (or homemade brownie batter)
• Ingredients listed on the brownie mix box (usually eggs, oil, and water)
• Cheesecake Layer:
• 16 oz (2 blocks) cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• Cookie Dough Layer:
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup all-purpose flour (heat-treated to kill bacteria)
• 1 cup mini chocolate chips

Instructions

1. Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Brownie Layer:

Prepare the brownie batter according to the instructions on the box or using your homemade recipe.

Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until the brownie is mostly set but slightly underdone in the center. (It will finish baking later with the cheesecake layer.)

Remove from the oven and let cool slightly.

3. Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract, sour cream, and flour until smooth.

Pour the cheesecake batter over the cooled brownie layer and smooth the top.

4. Bake the Cheesecake:

Reduce the oven temperature to 325°F (163°C).

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly cracked for 30 minutes to cool gradually.

After 30 minutes, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours (or overnight).

5. Make the Cookie Dough Layer:

While the cheesecake chills, prepare the cookie dough.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Add the vanilla extract and milk, mixing until combined.

Gradually add the heat-treated flour and mix until incorporated.

Fold in the mini chocolate chips.

6. Assemble the Dessert:

Once the cheesecake has fully chilled, spread the cookie dough evenly on top of the cheesecake layer.

Optionally, sprinkle extra mini chocolate chips on top for decoration.

7. Chill and Serve:

Return the assembled cheesecake to the refrigerator for another 30 minutes to set the cookie dough.

When ready to serve, remove from the springform pan, slice, and enjoy!

Notes

• Heat Treating Flour: To make the cookie dough safe for eating, you can heat-treat your flour by spreading it on a baking sheet and baking it at 350°F (175°C) for about 5 minutes to kill any potential bacteria.
• Storage: Store leftovers in the refrigerator for up to 4 days. This dessert is best served chilled.
• Freezing: You can freeze this cheesecake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before serving.