Brownie Bottom Cookie Dough Cheesecake: A Decadent Dessert Dream

Imagine biting into a dessert that combines three all-time favorites—rich, fudgy brownies, creamy cheesecake, and gooey chocolate chip cookie dough. This Brownie Bottom Cookie Dough Cheesecake is the ultimate indulgence, perfect for satisfying any sweet craving. Each layer offers a delightful contrast: a dense, chocolatey brownie base, a silky vanilla cheesecake, and a soft, slightly crisp cookie dough topping.

This dessert is not only visually stunning but also a guaranteed crowd-pleaser. Whether you’re celebrating a special occasion or just treating yourself, this recipe is worth every bite. Plus, the best part? It’s easier to make than you think!

Ingredients

Ingredient	Quantity
For the Brownie Base:
Unsalted butter, melted	½ cup (1 stick)
Granulated sugar	1 cup
Eggs	2
Vanilla extract	1 teaspoon
Unsweetened cocoa powder	⅓ cup
All-purpose flour	½ cup
Salt	¼ teaspoon
Baking powder	¼ teaspoon
For the Cheesecake Layer:
Cream cheese, softened	16 oz (2 blocks)
Granulated sugar	½ cup
Eggs	2
Vanilla extract	1 teaspoon
Sour cream	½ cup
For the Cookie Dough Topping:
Unsalted butter, softened	½ cup (1 stick)
Brown sugar	⅓ cup
Granulated sugar	⅓ cup
Vanilla extract	1 teaspoon
All-purpose flour	¾ cup
Salt	¼ teaspoon
Mini chocolate chips	½ cup

Notes on Ingredients

• Cream cheese: Use full-fat for the best texture.
• Flour in cookie dough: Since the dough is not fully baked, heat-treat your flour by microwaving it for 30-45 seconds to eliminate bacteria.
• Chocolate chips: Mini chips work best to distribute evenly throughout the dough.

Equipment Needed

• 9-inch springform pan – Essential for easy removal and perfect layering.
• Mixing bowls – You’ll need a few for the different layers.
• Hand or stand mixer – Makes blending the cheesecake layer smooth.
• Rubber spatula – Helps with even spreading.
• Parchment paper – Optional but makes cleanup easier.

Step-by-Step Instructions

Step 1: Prepare the Brownie Base

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing until well combined.
3. Sift in the cocoa powder, flour, salt, and baking powder. Fold gently until no streaks remain.
4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 15 minutes—it should be slightly underdone. Remove and let cool while preparing the cheesecake layer.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add sugar and mix until fluffy. Then, add eggs one at a time, beating after each addition.
3. Stir in vanilla extract and sour cream, mixing until just combined.
4. Pour the cheesecake batter over the slightly cooled brownie layer and smooth the top.

Step 3: Bake the Cheesecake

1. Reduce oven temperature to 300°F (150°C).
2. Bake for 40-45 minutes, or until the center is slightly jiggly but mostly set.
3. Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes. Then, transfer to the fridge for at least 4 hours or overnight.

Step 4: Prepare the Cookie Dough Topping

1. Beat softened butter, brown sugar, and granulated sugar until fluffy.
2. Add vanilla and heat-treated flour, mixing until combined.
3. Stir in mini chocolate chips.
4. Once the cheesecake is fully chilled, crumble or press the cookie dough gently over the top.

Tips and Variations

• Chilling is key – Allow the cheesecake to fully set in the fridge for the best texture.
• Make it no-bake friendly – Skip the eggs in the cheesecake layer and replace them with ½ cup of heavy cream.
• Gluten-Free Version – Use a gluten-free flour blend for both the brownie and cookie dough layers.
• Extra indulgence – Drizzle melted chocolate or caramel on top before serving.

Serving Suggestions

For an elegant presentation, slice the cheesecake with a warm knife to get clean edges. Garnish with whipped cream, a drizzle of chocolate ganache, or a sprinkle of extra mini chocolate chips.

Pair this with: A hot cup of espresso, a glass of cold milk, or even a scoop of vanilla ice cream for the ultimate dessert experience.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating: Not needed, but if you prefer a slightly warm brownie layer, microwave a slice for 10-15 seconds.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	~450 kcal
Carbohydrates	55g
Fat	25g
Protein	6g
Sugar	40g

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

This Brownie Bottom Cookie Dough Cheesecake is the ultimate fusion dessert that brings together the best of brownies, cheesecake, and cookie dough in one irresistible bite. The layers create a beautiful contrast of textures and flavors, making it a guaranteed hit for birthdays, holidays, or any special occasion.

Give it a try and let us know how it turns out! Share your creations on social media and tag us—we’d love to see your delicious results.