Name: Brownie Bottom Cookie Dough Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 1 stick (1/2 cup) unsalted butter, room temperature; 3/4 cup semi-sweet chocolate chips; 1 cup granulated sugar; 2 large eggs; 1/4 cup milk; 1 cup all-purpose flour; 18 oz cream cheese (two 8 oz bricks + 1/4 of another), softened to room temperature; 3/4 cup granulated sugar; 3 large eggs, room temperature; 1 tsp vanilla extract; 1/2 cup sour cream or Greek yogurt; 1 stick (1/2 cup) unsalted butter, 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; 1/3 cup milk chocolate chips; 1 tsp vegetable oil

Jump to Recipe

If you’ve ever dreamed of a dessert that satisfies every craving in one glorious bite, then you absolutely need to try the Brownie Bottom Cookie Dough Cheesecake. This decadent treat starts with a fudgy brownie base, topped with a lush, creamy cheesecake layer, and crowned with a dreamy cookie dough studded with mini chocolate chips. It’s a magical mash-up of textures and flavors that feels like the ultimate indulgence—rich, gooey, silky, and fresh all at once. Trust me, once you make it, this crowd-pleaser will become your new favorite go-to dessert for any occasion.

Brownie Bottom Cookie Dough Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a starring role, from the rich cream cheese that makes the cheesecake so creamy to the melty butter that gives the brownie its irresistible fudginess. Let’s break down these essentials that come together to create a true masterpiece of texture and flavor.

Unsalted butter (1 stick + 1 stick): Room temperature butter is vital for creamy, smooth layers and melting perfectly in the brownie base.
Semi-sweet chocolate chips (3/4 cup): These blend into the brownie for deep chocolate flavor and a lovely velvety texture.
Granulated sugar (1 cup + 3/4 cup + 1/2 cup): Adds the right level of sweetness throughout the brownie and cheesecake layers.
Eggs (2 large + 3 large): Provide structure and richness to both the brownie and cheesecake components.
Milk (1/4 cup): Keeps the brownie batter smooth and tender.
All-purpose flour (1 cup + 1 cup): Used in both the brownie and cookie dough layers to give just enough structure without heaviness.
Cream cheese (18 oz): The hero of the cheesecake layer, softened to room temperature for the smoothest batter.
Vanilla extract (1 tsp + 3/4 tsp): Adds warm complexity and richness to every layer.
Sour cream or Greek yogurt (1/2 cup): Adds a subtle tang and silky texture to the cheesecake.
Brown sugar (1/2 cup): Gives the cookie dough topping a deep, caramel-like sweetness and chewiness.
Sweetened condensed milk (1/2 cup): Responsible for that luscious, rich cookie dough consistency.
Salt (1/2 tsp): Enhances all the sweet flavors, making them pop beautifully.
Mini chocolate chips (1 cup): Fun, melty bursts of chocolate in the cookie dough topping.
Milk chocolate chips (1/3 cup): For drizzling over the top, adding a glossy, decadent finish.
Vegetable oil (1 tsp): Keeps the melted chocolate drizzle smooth and shiny.

How to Make Brownie Bottom Cookie Dough Cheesecake

Step 1: Craft the Brownie Layer

Begin by preheating your oven to 350°F (175°C) and preparing a 9-inch springform pan with parchment paper and cooking spray. Melt your butter and chocolate chips over low heat to create a luscious, glossy chocolate base. Once melted, whisk in sugar and let it cool slightly before incorporating eggs and milk for richness. Gently fold in the flour, being careful not to overmix, which keeps your brownie tender and fudgy. Pour this heavenly batter into your pan and bake for 25 minutes—a fudgy foundation that will hold up beautifully under the cheesecake.

Step 2: Create the Creamy Cheesecake Layer

Lower the oven temperature to 325°F (160°C) so your cheesecake doesn’t brown too much while baking. Beat the softened cream cheese with sugar, vanilla, eggs, and sour cream or Greek yogurt until silky smooth; mixing slowly helps avoid air bubbles that can crack your cheesecake later. Pour this luscious batter over the cooled brownie layer and bake for 50 minutes. Look for a slight jiggle in the center that signals perfectly creamy cheesecake. Once done, let it cool gradually in the oven with the door slightly open for an hour to prevent cracks, then transfer to a wire rack before chilling overnight.

Step 3: Top with Cookie Dough Topping

The star of this show is the cookie dough topping, which truly elevates this dessert into something extraordinary. Cream room temperature butter with both brown and granulated sugars until light and fluffy for that perfect texture. Beat in sweetened condensed milk and vanilla, then gently mix in salt and flour just until incorporated—overmixing will make it tough. Stir in the mini chocolate chips for that irresistible chocolate chip cookie feel. Spread this dreamy cookie dough over the chilled cheesecake layer, using an offset spatula or your fingers to smooth or patch it together evenly. It’s easier to work with if the springform ring is removed carefully.

Step 4: Finish with a Chocolate Drizzle

For the grand finale, melt the milk chocolate chips with a splash of vegetable oil in short bursts in your microwave, stirring in between until smooth and glossy. Drizzle this beautifully over your cookie dough topping for an irresistible shine and an extra burst of chocolate. Chill briefly if you want the drizzle to set before serving, or dive right in for a gooey, luscious bite every time.

How to Serve Brownie Bottom Cookie Dough Cheesecake

Garnishes

While this dessert is a showstopper as is, you can add some finishing touches like a dusting of powdered sugar or a few extra chocolate chips on top for that wow factor. Fresh berries such as raspberries or strawberries bring a lovely tart contrast and a pop of color that complements the rich layers beautifully.

Side Dishes

Serve slices of this Brownie Bottom Cookie Dough Cheesecake alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for an indulgent dessert plate. A drizzle of caramel or raspberry sauce also pairs stunningly, taking every mouthful to new heights of deliciousness.

Creative Ways to Present

For parties or gatherings, consider serving this cheesecake as mini individual bites by baking the brownie and cheesecake layers in a muffin tin, then topping each with cookie dough and a drizzle of chocolate. You can also slice squares and layer them between wax paper for easy grab-and-go treats that still pack all the flavor and fun.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. The flavors even meld together overnight, making each slice taste better the next day.

Freezing

You can freeze the Brownie Bottom Cookie Dough Cheesecake for up to 2 months. Wrap it well in plastic wrap and then in foil to protect from freezer burn. Thaw overnight in the fridge before serving to maintain the perfect creamy texture.

Reheating

Because this dessert is best served chilled, reheating is not recommended. Instead, allow frozen slices to thaw in the fridge naturally. If you crave a slightly softer bite, leave the slice at room temperature for 20–30 minutes before enjoying.

FAQs

Can I use store-bought cookie dough instead of making my own?

While store-bought cookie dough might save time, making your own ensures a fresh, homemade taste and a perfectly balanced texture that won’t be overly sweet or greasy. Plus, your homemade cookie dough topping is customized with mini chocolate chips to really bring out the chocolate flavor.

What if I don’t have a springform pan?

A springform pan is ideal for this cheesecake to easily remove the delicate layers without damaging them. However, you can use a regular 9-inch cake pan lined well with parchment paper and grease. Just be extra gentle when slicing and serving.

Can I substitute sour cream with something else?

Yes! Greek yogurt is an excellent substitute for sour cream and adds a similar tangy creaminess to the cheesecake layer. Just make sure it’s full-fat for the best texture and richness.

How do I avoid cracks in my cheesecake?

Cracks are often caused by overmixing, high oven temperature, or sudden temperature changes. Mix on low speed for a smooth batter, bake at a lowered temperature, and let the cheesecake cool gradually inside the oven with the door slightly open, then refrigerate to set.

Can I make this dessert nut-free?

Absolutely! This Brownie Bottom Cookie Dough Cheesecake contains no nuts in the recipe. Just be sure your chocolate chips and other ingredients are certified nut-free if allergies are a concern.

Final Thoughts

This Brownie Bottom Cookie Dough Cheesecake is the kind of dessert that’ll make your kitchen smell incredible and have everyone asking for seconds. Its layers are a perfect harmony of chewy, rich, creamy, and sweet, making it an undeniable crowd-pleaser whether for special occasions or a comforting weekend treat. Give this recipe a try—you might just find your new favorite slice of happiness!

Brownie Bottom Cookie Dough Cheesecake Recipe

★★★★★

5 from 17 reviews

Author: lilan
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Brownie Bottom Cookie Dough Cheesecake is a decadent three-layer dessert featuring a fudgy brownie base, a creamy cheesecake middle, and a delicious cookie dough topping studded with mini chocolate chips and drizzled with melted milk chocolate. Perfect for chocolate lovers looking for an indulgent dessert that combines the best of brownies, cheesecake, and cookie dough in one spectacular treat.

Instructions

Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper, then spray the paper and sides of the pan with cooking spray for easy removal.
Melt Butter and Chocolate: In a small saucepan over low heat, gently melt the butter and semi-sweet chocolate chips together until smooth. Remove from heat, whisk in 1 cup granulated sugar, and let cool for 5-10 minutes, stirring occasionally.
Combine Brownie Batter: Quickly whisk the 2 eggs and 1/4 cup milk into the cooled chocolate mixture. Gently fold in 1 cup all-purpose flour until just combined, being careful not to overmix.
Bake Brownie Layer: Pour the batter into the prepared pan, spreading evenly. Bake for 25 minutes. Remove from oven and allow to cool slightly while preparing the cheesecake layer.
Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C).
Make Cheesecake Layer: In a mixer, beat the softened cream cheese, 3/4 cup granulated sugar, 3 eggs, 1 tsp vanilla extract, and 1/2 cup sour cream (or Greek yogurt) on low speed until smooth. Avoid overmixing to prevent air bubbles.
Assemble and Bake Cheesecake: Gently pour the cheesecake batter over the cooled brownie layer, spreading evenly. Bake for 50 minutes or until the center is just slightly jiggly; an instant-read thermometer should register about 150°F (65°C).
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes to 1 hour. Then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours or overnight to set firmly.
Prepare Cookie Dough Topping: In a mixer, cream the softened butter with granulated and brown sugars on medium-high speed until light and fluffy. Beat in the sweetened condensed milk and vanilla extract. Stir in salt and flour until just combined, then fold in the mini chocolate chips.
Top the Cheesecake: Remove the springform ring if possible. Gently spread the cookie dough evenly over the chilled cheesecake with an offset spatula or press small pieces together to cover the surface.
Melt Chocolate Drizzle: Microwave the milk chocolate chips and vegetable oil in 30-second intervals, stirring each time until smooth and glossy.
Drizzle Chocolate: Drizzle the melted chocolate over the cookie dough topping in a decorative pattern.

Notes

For the best texture, make sure the cream cheese and eggs are at room temperature before mixing the cheesecake layer.
Do not overmix the batter layers to avoid dense or rubbery textures.
Allow the cheesecake to chill thoroughly to ensure clean slices.
The cookie dough topping is safe to eat but contains raw flour; consider using heat-treated flour if concerned.
Use parchment paper lining and cooking spray to help release the cheesecake effortlessly from the pan.
Storing leftovers in the refrigerator is recommended and best consumed within 3-4 days.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American