If you’ve ever dreamed of merging your favorite desserts into one show-stopping treat, then the Brownie Bottom Cookie Dough Cheesecake Recipe is exactly what you need in your life. Imagine a rich, fudgy brownie base topped with creamy, dreamy cheesecake, and then crowned with a luscious layer of edible cookie dough and a drizzle of silky melted chocolate. It’s pure decadence that brings together the best of every dessert world in one glorious bite. Trust me, once you make this, it’s going to be your ultimate crowd-pleaser, guaranteed to spark joy at any gathering.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that balance texture and flavor perfectly. Each component plays a critical role, from the fudgy brownie base to the creamy cheesecake and that irresistible cookie dough topping.
- Milk chocolate chips: Melted for a glossy drizzle and a sweet, creamy contrast on top.
- Vegetable oil: Helps melt the chocolate smoothly without seizing.
- Unsalted butter (2 sticks total): Provides richness to both the brownie and cookie dough layers, ensuring moistness and creamy texture.
- Semi-sweet chocolate chips: Melted into the brownie layer for a deep chocolate flavor.
- Granulated sugar (2 1/4 cups total): Sweetens both brownie and cheesecake layers appropriately without being overpowering.
- Eggs (5 total): Bind and lend structure to each layer while adding tenderness.
- Milk: Adds moisture that keeps the brownie layer perfectly soft.
- All-purpose flour (2 cups total): Creates that chewy brownie texture and stabilizes the cookie dough topping.
- Cream cheese (18 oz): The heart of the cheesecake – room temperature for smooth blending and dreamy mouthfeel.
- Vanilla extract (1 3/4 tsp total): Infuses warmth and enhances all the flavors.
- Sour cream (or Greek yogurt): Adds tang and creaminess to the cheesecake layer.
- Brown sugar (1/2 cup): Sweetens and adds a subtle caramel flavor to the cookie dough layer.
- Sweetened condensed milk (1/2 cup): Makes the cookie dough irresistibly creamy and edible.
- Salt (1/2 tsp): Balances sweetness and boosts flavor in the cookie dough.
- Mini chocolate chips (1 cup): Chocolatey bursts in every bite of cookie dough.
How to Make Brownie Bottom Cookie Dough Cheesecake Recipe
Step 1: Prepare the Brownie Layer
Start by preheating your oven to 350 degrees F and lining a 9-inch springform pan with parchment paper. Spray the pan thoroughly to prevent sticking. Melt the butter and semi-sweet chocolate chips together gently in a saucepan over low heat until perfectly smooth. Whisk in sugar while off the heat, then add milk and eggs, whisking quickly so the eggs don’t cook from residual warmth. Stir in the flour just until combined, then spread the batter evenly in the pan and bake for 25 minutes. This brownie base will be fudgy and provide the perfect decadent foundation for the layers above.
Step 2: Make the Cheesecake Layer
Once your brownie layer comes out of the oven, reduce the oven temperature to 325 degrees F. Using a stand mixer or hand mixer, beat together the room temperature cream cheese, sugar, eggs, sour cream, and vanilla extract until completely smooth but mixed slowly enough to avoid extra air bubbles. Pour this luscious batter directly over the warm brownie layer and bake for 50 minutes. The cheesecake should be just slightly jiggly in the center or reach an internal temperature of about 150 degrees. Cool at room temperature for up to an hour, then chill in the fridge for at least 4 hours to firm up that silky cheesecake texture.
Step 3: Spread the Cookie Dough Layer
For the final indulgence, cream together butter, granulated sugar, and brown sugar until airy. Add sweetened condensed milk and vanilla extract, then beat in the salt and flour to create a safe-to-eat cookie dough base. Stir in mini chocolate chips for that classic chip-studded cookie feel. Spread this cookie dough carefully over the chilled cheesecake layer, smoothing with an offset spatula. The easiest way is often to remove the springform sides and coat the top freely. If spreading proves tricky, gently press small pieces together to cover the surface.
Step 4: Finish with Chocolate Drizzle
Finally, melt the milk chocolate chips with vegetable oil in the microwave in short bursts, stirring until silky and smooth. Drizzle generously over the cookie dough layer for a stunning finish. When slicing, dip a long thin knife in hot water and wipe between cuts to keep slices clean and beautiful.
How to Serve Brownie Bottom Cookie Dough Cheesecake Recipe
Garnishes
This dessert is stunning on its own, but you can jazz it up with a few garnishes that complement its richness. A sprinkle of flaky sea salt on top of the chocolate drizzle enhances all the chocolate-y flavors. Fresh berries like raspberries or strawberries add a lovely tart contrast and a pop of color. If you’re feeling extra indulgent, a dollop of lightly whipped cream or a curl of chocolate shavings never hurts.
Side Dishes
When serving slices of the Brownie Bottom Cookie Dough Cheesecake Recipe, consider pairing it with sides that balance its sweetness. A small bowl of vanilla bean ice cream or a scoop of coffee ice cream complements the rich layers beautifully. Fresh fruit salad or a simple mint tea can help cleanse the palate between bites.
Creative Ways to Present
Presentation can turn a stunning dessert into a showstopper. Try serving this cheesecake on a rustic wooden board or a sleek marble slab for contrast. Cut the cheesecake into mini squares or bars for party platters, allowing guests to sample multiple desserts. For an elegant touch, drizzle additional caramel or chocolate sauce in decorative patterns around the plate, or sprinkle with crushed toffee bits or chopped nuts for added texture contrast.
Make Ahead and Storage
Storing Leftovers
Storing your leftover Brownie Bottom Cookie Dough Cheesecake Recipe properly keeps it fresh and delicious for days. Keep it tightly covered in the refrigerator to prevent it from absorbing other flavors and drying out. It will stay fabulously fresh for up to 4 days, though honesty says it rarely sticks around that long!
Freezing
If you want to make this dessert ahead of time or save leftovers for longer, freezing is a great option. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then a layer of foil to prevent freezer burn. Frozen cheesecake maintains quality for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for best texture.
Reheating
Reheat isn’t typically needed for this cheesecake since it tastes amazing cold or at room temperature. However, if you prefer, let the slice sit out for 20-30 minutes to soften slightly. Avoid microwaving, as it can affect the cream cheese texture and melt the cookie dough layer.
FAQs
Can I use store-bought cookie dough for the topping?
While store-bought cookie dough can save time, the homemade version in the Brownie Bottom Cookie Dough Cheesecake Recipe is made safe to eat and matches perfectly in flavor and texture. Pre-made cookie dough might not spread as nicely or be safe without baking, so for best results, give the recipe’s cookie dough a try!
Do I need to use sour cream in the cheesecake layer?
Sour cream or Greek yogurt adds tanginess and creaminess that balances the richness of the cheesecake. You can substitute one for the other without issue, but skipping this ingredient may result in a less tender and flavorful cheesecake.
What pan size should I use for this recipe?
A 9-inch springform pan is ideal for the Brownie Bottom Cookie Dough Cheesecake Recipe. It allows you to remove the sides easily when adding the cookie dough layer and slicing the finished cake without damaging the delicate layers.
How do I avoid cracks in the cheesecake layer?
Mix your cheesecake ingredients slowly to avoid incorporating too much air, which causes cracking. Also, bake until just set and let the cake cool gradually on a wire rack before chilling in the fridge — sudden temperature changes can cause cracks.
Can I make this recipe gluten-free?
You can adapt the Brownie Bottom Cookie Dough Cheesecake Recipe for gluten-free eating by swapping all-purpose flour for a gluten-free blend in equal amounts. Be sure to check that any other ingredients like chocolate chips are certified gluten-free.
Final Thoughts
If you’re searching for a dessert that’s both fun to make and impressive to serve, the Brownie Bottom Cookie Dough Cheesecake Recipe is your golden ticket. It packs three classic indulgences into every bite, capturing all those sweet memories and elevating them in each luscious layer. Whether for a special celebration or a weekend treat, this cheesecake is bound to become a treasured favorite in your recipe arsenal. Get ready to hear your friends and family rave because this dessert truly delivers happiness on a plate.
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Brownie Bottom Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes plus chilling time (4 hours to overnight)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brownie Bottom Cookie Dough Cheesecake is a decadent layered dessert featuring a rich chocolate brownie base, a creamy cheesecake middle, and a sweet cookie dough topping adorned with melted chocolate drizzle. It’s a luscious treat perfect for special occasions or any time you crave a delightful combination of chocolate, creamy cheesecake, and cookie dough in one delicious bite.
Ingredients
Brownie Layer
- 1 stick unsalted butter (1/2 cup), at room temperature
- 3/4 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup milk
- 1 cup all-purpose flour
Cheesecake Layer
- 18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
- 3/4 cup granulated sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
Cookie Dough Layer
- 1 stick unsalted butter (1/2 cup), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 3/4 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 cup mini chocolate chips
Chocolate Drizzle
- 1/3 cup milk chocolate chips
- 1 tsp vegetable oil
Instructions
- Prepare Brownie Layer: Preheat your oven to 350°F. Line the bottom of a 9″ springform pan with parchment paper, then spray the paper and sides of the pan with cooking spray or baking spray, lightly dusting with flour if desired.
- Melt Chocolate and Butter: In a small saucepan over low heat, melt together the butter and semi-sweet chocolate chips, stirring often until smooth.
- Add Sugar and Cool: Turn off heat and whisk in 1 cup granulated sugar. Set the mixture aside to cool for 5-10 minutes, stirring occasionally.
- Mix Brownie Batter: Transfer the cooled chocolate mixture to a bowl, add milk and eggs, and whisk quickly to prevent cooking the eggs with residual heat. Stir in the flour with a wooden spoon until just combined.
- Bake Brownie Layer: Pour the brownie batter evenly into the prepared pan and bake for 25 minutes until set. Remove from oven and set aside.
- Prepare Cheesecake Layer: Reduce oven temperature to 325°F. Using a stand or hand mixer, beat the cream cheese, 3/4 cup sugar, eggs, vanilla extract, and sour cream until smooth but avoid overmixing to prevent air bubbles.
- Add Cheesecake Layer: Pour the cheesecake batter evenly over the baked brownie layer in the pan.
- Bake Cheesecake: Bake for 50 minutes until the cheesecake center is slightly jiggly or until an instant-read thermometer registers 150°F.
- Cool Cheesecake: Remove from oven and let cool on a wire rack at room temperature for 30 minutes to 1 hour. Then refrigerate for 4 hours or overnight to chill and firm up.
- Prepare Cookie Dough Layer: Using a mixer, cream together butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy.
- Add Remaining Cookie Dough Ingredients: Beat in sweetened condensed milk and vanilla, then add salt and flour. Stir in mini chocolate chips evenly.
- Apply Cookie Dough Layer: Once the cheesecake is chilled, remove the springform pan ring. Spread the cookie dough gently over the cheesecake using an offset spatula. If spreading is difficult, press cookie dough pieces together to cover the surface.
- Prepare Chocolate Drizzle: Microwave milk chocolate chips and vegetable oil in 30-second increments, stirring between each, until almost melted. Stir until smooth with no lumps.
- Drizzle Chocolate: Drizzle the melted chocolate evenly over the top of the cookie dough layer.
- Slice and Serve: To slice, use a long thin knife dipped in hot water, then wiped dry. Clean the knife between cuts by wiping crumbs and dipping into hot water again to achieve clean slices.
Notes
- Allow all dairy ingredients to come to room temperature before mixing for a smoother cheesecake batter.
- Do not overmix the cheesecake batter to avoid incorporating air bubbles that might cause cracks.
- The cookie dough can be pressed and smoothed carefully if it’s too stiff to spread.
- Use a springform pan for easy removal and a clean presentation.
- Chilling the cheesecake overnight ensures the best texture and flavor development.
- Be cautious when melting chocolate chips in the microwave to prevent burning; stir frequently.
- Wiping the knife between each slice with hot water prevents crumb buildup and helps maintain neat slices.
