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.
Ingredients
Scale
Brownie Layer
- 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
Cheesecake Layer
- 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
Cookie Dough Topping
- 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
Chocolate Drizzle
- 1/3 cup milk chocolate chips
- 1 tsp vegetable oil
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
Nutrition
- Serving Size: 1 slice (about 1/12th of cheesecake)
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 280 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 145 mg
Keywords: brownie cheesecake, cookie dough cheesecake, layered dessert, chocolate dessert, cheesecake recipe, dessert recipe
