Brownie Bottom Cookie Dough Cheesecake

If you’re a dessert enthusiast like me, you’re always on the lookout for the next indulgent treat to satisfy your sweet tooth. Enter the Brownie Bottom Cookie Dough Cheesecake-a triple-layered masterpiece that combines the rich, fudgy goodness of brownies, the creamy delight of cheesecake, and the nostalgic charm of cookie dough. This dessert is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to something special.

Ingredients

Creating this delicious dessert involves three distinct layers, each contributing to the overall flavor and texture. Let’s break down what you’ll need for each layer:

Brownie Layer

• 1 stick unsalted butter at room temperature (1/2 cup)
• 3/4 cup semi-sweet chocolate chips
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup milk
• 1 cup all-purpose flour

Cheesecake Layer

• 18 oz cream cheese (two 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
• 3/4 cup granulated sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt

Cookie Dough Layer

• 1 stick unsalted butter at room temperature (1/2 cup)
• 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 tsp vegetable oil
• 1/3 cup milk chocolate chips

Instructions for Perfection

Creating this dessert requires a bit of patience and precision, but the end result is well worth it. Follow these steps to achieve cheesecake perfection:

Brownie Layer Preparation

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center for even baking.
2. Line the bottom of a 9-inch springform pan with parchment paper. Cut a circle of parchment paper to fit snugly, ensuring easy removal of the brownie base later. Spray the paper and sides of the pan generously with cooking spray. I use baking spray, but you could use regular spray and lightly dust with flour instead to prevent any sticking.
3. In a small saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring often, until smooth. Keep the heat low to prevent scorching and ensure a silky, even mixture.
4. Turn off the heat and whisk in the granulated sugar. Setting the mixture aside to cool for 5–10 minutes, stirring occasionally, allows the sugar to dissolve more evenly and prevents it from cooking the eggs in the next step.
5. To a mixing bowl, add the melted chocolate mixture, milk, and eggs, whisking quickly so the residual heat doesn’t cook the eggs. This step is crucial to maintaining the right texture for your brownie base.
6. Use a wooden spoon to gently stir in the all-purpose flour until just combined. Avoid overmixing, which can lead to a tough brownie. Pour the batter into the prepared pan in an even layer.
7. Bake for about 25 minutes until set. The edges should be firm, and the center should have a slight sheen.

Cheesecake Layer Preparation

1. Remove the brownie pan from the oven and set aside to cool slightly while you prepare the cheesecake layer.
2. Reduce oven temperature to 325°F (160°C). This lower temperature is essential for achieving a creamy, crack-free cheesecake.
3. Using a stand mixer (or hand mixer), beat together the softened cream cheese, granulated sugar, eggs, vanilla extract, and sour cream until the mixture is smooth and completely homogenous. Take care not to mix too quickly or for too long, as this can incorporate air bubbles that lead to cracks during baking.
4. Pour the cheesecake batter gently over the slightly cooled brownie layer in the pan, ensuring an even distribution.
5. Bake for about 50 minutes until the center is slightly jiggly but not liquid, or when an instant-read thermometer inserted into the center reads 150°F (65°C). Keep a close eye on it, as baking times can vary.
6. Turn off the oven, open the door slightly, and allow the cheesecake to cool at room temperature on a wire rack for 30 minutes to 1 hour. This gradual cooling helps prevent cracking by reducing the temperature shock.
7. Place the pan in the refrigerator for a minimum of 4 hours, or ideally overnight, to chill completely and firm up to that amazing cheesecake consistency. This step is crucial for both texture and flavor development.

Cookie Dough Layer Preparation

1. In a stand mixer (or hand mixer), cream together the softened butter and both granulated and brown sugars on medium-high speed until light and fluffy. This usually takes about 3-5 minutes.
2. Beat in the sweetened condensed milk and vanilla extract until well combined, scraping down the sides of the bowl as needed to ensure even mixing.
3. Beat in the salt and all-purpose flour until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tougher cookie dough. Gently fold in the mini chocolate chips.
4. Use an offset spatula to gently spread the cookie dough over the top of the cooled cheesecake in an even layer. This is easiest when the springform pan ring has been undone and the cheesecake is free from the sides of the pan.
   • If spreading is difficult because the cookie dough is too firm, gently press pieces together to “spackle” the cookie dough onto the cheesecake, creating a cohesive layer.

Finishing Touches

1. Microwave the milk chocolate chips and vegetable oil in a microwave-safe bowl in 30-second bursts, stirring after each, until nearly melted. The addition of vegetable oil helps to keep the chocolate smooth and pourable.
2. Stir the mixture until all lumps are melted and the chocolate is smooth and glossy.
3. Drizzle the melted chocolate artfully over the top of the cheesecake using a spoon or a piping bag for added precision.

Serving Tips

• To slice, use a long, thin, sharp knife. Dip the knife blade into very hot water, shake off any excess water, and make a clean cut. Between each slice, wipe the knife blade clean with a paper towel to remove any crumbs, and dip the knife back into hot water before making the next cut. This ensures neat, professional-looking slices.
• Serve slices on dessert plates with a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Garnish with a sprinkle of mini chocolate chips or fresh berries for a pop of color and a burst of fresh flavor that complements the richness of the cheesecake.

Storage and Make-Ahead Tips

This cheesecake is not only delicious but also convenient as it can be made ahead of time:

• Refrigeration: Store in an airtight container in the refrigerator for up to five days to let the flavors meld beautifully.
• Freezing: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to two months. Thaw overnight in the refrigerator before serving.

Variations and Customizations

The beauty of this dessert lies in its versatility:

• Add chopped nuts like pecans or walnuts to the brownie layer for added crunch.
• Experiment with flavored extracts such as almond or coffee in the cheesecake layer for a unique twist.
• Substitute all-purpose flour with gluten-free flour blends to accommodate dietary restrictions.

Conclusion

The Brownie Bottom Cookie Dough Cheesecake is more than just a dessert; it’s an experience that combines rich flavors and textures into a single, unforgettable treat. Whether you’re a seasoned baker or just starting out, this recipe offers a delightful challenge with a rewarding payoff. From its fudgy brownie base to its creamy cheesecake center and irresistible cookie dough topping, every bite is a testament to indulgence.

By following these detailed instructions and tips, you can recreate this decadent dessert in your own kitchen, impressing friends and family alike. Remember, baking is both an art and a science-so embrace creativity while adhering to the fundamentals.

Enjoy your culinary creation, and don’t forget to share it with those you love!

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