Description
The Brownie Bottom Cookie Dough Cheesecake is an indulgent dessert featuring a fudgy brownie base, a creamy cheesecake center, and delightful pockets of cookie dough throughout. Perfect for special occasions or sharing with friends and family, this rich and textural treat combines the best of brownies, cheesecake, and cookie dough into one unforgettable dessert.
Ingredients
Brownie Base
- Brownie mix or homemade batter (amount according to package or recipe)
- Butter (quantity per brownie recipe)
- Flour (quantity per brownie recipe)
- Eggs (quantity per brownie recipe)
- Sugar (quantity per brownie recipe if homemade)
- Vanilla extract (quantity per brownie recipe)
- Optional: Chocolate chips (as desired for brownie batter)
Cookie Dough Chunks
- Butter, softened – 1/2 cup (113g)
- Sugar – 1/2 cup (100g)
- Vanilla extract – 1 tsp
- Flour – 1 cup (125g)
- Chocolate chips – 1/2 cup (90g)
- Optional: Additional ingredients like nuts or peanut butter chips as desired
Cheesecake Filling
- Cream cheese, softened – 16 oz (450g)
- Sugar – 3/4 cup (150g)
- Vanilla extract – 1 tsp
- Eggs – 3 large
Instructions
- Prepare the brownie base: Mix your brownie ingredients or prepare a box mix according to package directions. Spread the batter evenly in the bottom of a greased springform pan to form a thick, fudgy foundation for the cheesecake layer.
- Make the cookie dough chunks: In a bowl, combine softened butter, sugar, vanilla, flour, and chocolate chips to create a classic cookie dough. Chill briefly before scooping small chunks to scatter over the cheesecake batter later.
- Whip up the cheesecake filling: Beat cream cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing gently until just combined to avoid overbeating and ensure a silky texture.
- Assemble the layers: Pour half of the cheesecake filling over the brownie base. Evenly sprinkle the cookie dough chunks on top, then pour the remaining cheesecake batter over the cookie dough, smoothing gently for even baking.
- Bake until just set: Bake at 325°F (160°C) for about 50 minutes or until the edges are set but the center still jiggles slightly for a creamy, moist finish.
- Cool and chill: Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight to allow the flavors to develop and the texture to firm up perfectly.
Notes
- Use cream cheese and butter softened to room temperature for a smooth batter.
- Mix eggs gently into cheesecake batter to prevent cracks and dense texture.
- Keep cookie dough chunks chilled to prevent melting during baking.
- Use a springform pan for easy removal and to protect the dessert’s delicate layers.
- Consider baking in a water bath to maintain even heat and avoid cracking for an ultra-creamy texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450
- Sugar: 34g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg