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
Scale
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.
