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Brownie Bottom Cookie Dough Cheesecake

Brownie Bottom Cookie Dough Cheesecake
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Brownie Bottom Cookie Dough Cheesecake is a rich, decadent dessert featuring three irresistible layers: a dense, fudgy brownie base, a smooth and creamy cheesecake middle, and a luscious cookie dough topping. This triple-layer treat balances sweetness perfectly and offers impressive flavors and textures, ideal for celebrations or everyday indulgence.

Ingredients

Scale

Brownie Base

  • 1 batch brownie batter (homemade or 1 box brownie mix)
  • 1/2 cup butter (for brownie batter or per mix instructions)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3/4 cup all-purpose flour (or gluten-free flour blend for GF)
  • 3/4 cup chocolate chips
  • 1 tsp vanilla extract

Cheesecake Layer

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream or sour cream

Cookie Dough Topping

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour (heat-treated if eating raw; substitute gluten-free flour for GF)
  • 1/2 cup chocolate chips

Instructions

  1. Prepare the Brownie Base: Mix your brownie ingredients following either a homemade recipe or package directions for brownie mix. Pour the batter into a greased or parchment-lined 9-inch springform pan. Bake until just set but still fudgy, creating a solid foundation.
  2. Whip Up the Cheesecake Filling: While the brownie cools slightly, beat softened cream cheese with sugar until smooth. Add eggs one at a time, then mix in vanilla extract and heavy cream or sour cream until creamy and well combined.
  3. Bake the Cheesecake Layer: Pour the cheesecake filling over the slightly cooled brownie layer. Return the pan to the oven and bake until the edges are set but the center still jiggles slightly, ensuring a creamy texture.
  4. Prepare the Cookie Dough Topping: In a separate bowl, cream together softened butter, brown sugar, and granulated sugar. Add heavy cream or milk and vanilla extract, then gradually incorporate heat-treated flour and fold in chocolate chips. Avoid over-mixing to keep texture soft.
  5. Final Bake and Cool: Dollop or spoon the cookie dough thickly over the cheesecake layer. Bake again briefly to lightly brown the cookie dough topping. Allow the entire cheesecake to cool completely, then refrigerate for several hours or overnight to let layers meld beautifully.

Notes

  • Use room temperature ingredients for smoother cheesecake filling.
  • Do not overbake the cheesecake; remove when the center still jiggles slightly.
  • Chill overnight to intensify flavors and set layers perfectly.
  • Using a 9-inch springform pan makes removal easier and cleaner.
  • If using a water bath, wrap the pan in foil to prevent leaks and ensure even baking.
  • Cookie dough is eggless and uses heat-treated flour for safe raw consumption.
  • Store leftovers tightly wrapped in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Serve chilled or at room temperature; warm slices briefly to avoid compromising texture.

Nutrition

Keywords: brownie cheesecake cookie dough dessert triple layer rich indulgent fudgy creamy cookie dough topping

Find it online: https://ninagourmet.com/brownie-bottom-cookie-dough-cheesecake/