Brownie Bottom Cookie Dough Cheesecake
User Reviews
4.7
Brownie Bottom Cookie Dough Cheesecake
Description
This dessert begins with a rich brownie layer made from melted butter and semi-sweet chocolate mixed with sugar, eggs, milk, and flour. After baking, it's topped with a creamy cheesecake layer made from cream cheese, sugar, eggs, vanilla extract, and sour cream for a velvety texture. Finally, a cookie dough layer with butter, sugars, sweetened condensed milk, vanilla, flour, salt, and mini chocolate chips completes the trio of flavors and textures.
The brownie bottom provides a moist and chocolate-forward foundation, contrasted by the mild tang and smoothness of the cheesecake. The cookie dough topping adds a sweet, chewy finish with bursts of chocolate from the mini chips. The dessert is baked in a springform pan to maintain its layered structure and is perfect for slicing to reveal the distinct layers.
The recipe adaptation by Roxana's Home Baking ensures a balance between each component without overwhelming sweetness or density. This dessert suits special occasions or when a multi-textured chocolate and vanilla treat is desired.
Ingredients
- 1/3 cup milk chocolate chips
- 1 tsp vegetable oil
Brownie Layer
- 1 butter at room temperature (1/2 cup, unsalted, stick
- 3/4 cup chocolate chips semi-sweet
- 1 cup granulated sugar
- 2 egg
- 1/4 cup milk
- 1 cup all-purpose flour
Cheesecake Layer
- 18 oz cream cheese and 1/4 of another 8oz brick), softened to room temperature, 2 - 8 oz bricks
- 3/4 cup granulated sugar
- 3 egg room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or greek yogurt
Cookie Dough Layer
- 1 butter at room temperature (1/2 cup, unsalted, stick
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 3/4 tsp vanilla extract
- 1 cup flour
- 1/2 tsp salt
- 1 cup mini chocolate chips
Instructions
Brownie Layer
- Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
- In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
- Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
- To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
- Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
Cheesecake Layer
- Remove brownie pan from the oven and set aside.
- Reduce oven temperature to 325 degrees F.
- Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
- Pour cheesecake batter over brownie layer in pan.
- Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
- Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
- Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
Cookie Dough Layer
- In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
- Beat in sweetened condensed milk and vanilla extract.
- Beat in salt and flour. Stir in mini chocolate chips.
- Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
- This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
- If you can't spread the cookie dough, gently press pieces together to "spackle" the cookie dough onto the cheesecake.
Finish the Cheesecake
- Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
- Drizzle melted chocolate over the top of the cheesecake.
- To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.
Notes
- This recipe is adapted from Roxana's Home Baking for a layered brownie, cheesecake, and cookie dough dessert.
- Use a 9-inch springform pan and line with parchment to ensure easy removal and clean layers.
- Allow the brownie layer to cool slightly before adding the cheesecake batter to prevent curdling.
- Use room temperature ingredients for the cheesecake to achieve a smooth mix and avoid lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 992 kcal
% Daily Value*
| Calories | 992kcal | 50% |
| Carbohydrates | 137g | 46% |
| Protein | 14g | 28% |
| Fat | 43g | 66% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 193mg | 64% |
| Sodium | 455mg | 19% |
| Potassium | 374mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 107g | 214% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 218mg | 22% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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