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Brownie Bottom Cookie Dough Cheesecake

Brownie Bottom Cookie Dough Cheesecake
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Get ready for dessert nirvana! This showstopper features a rich, fudgy brownie base, a luxuriously creamy cheesecake middle, and a dreamy, safe-to-eat cookie dough topping. It’s the ultimate triple-layer treat that’ll have everyone asking for seconds!

Ingredients

Scale

For the 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

For the Cheesecake Layer:

  • 18 oz cream cheese (two 8oz 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

For the Cookie Dough Layer:

  • 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

For the Chocolate Drizzle (Optional but Recommended!):

  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil

Instructions

Craft the Brownie Layer:

  1. Preheat & Prep: Fire up your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper, then spray the paper and pan sides with cooking spray.
  2. Melt & Mix: In a small saucepan, gently melt the butter and chocolate chips over low heat until smooth. Remove from heat, whisk in the sugar, and let it cool for 5-10 minutes, stirring a few times.
  3. Combine: Whisk the eggs and milk into the cooled chocolate mixture quickly. Gently stir in the flour until just combined (don’t overdo it!).
  4. Bake: Pour the batter into your prepared pan, spread evenly, and bake for 25 minutes. Let it cool a bit while you whip up the next layer.

Create the Creamy Cheesecake Layer:

  1. Adjust Oven: Lower the oven temperature to 325°F (160°C).
  2. Beat Smooth: In a mixer, beat the softened cream cheese, sugar, eggs, vanilla, and sour cream (or Greek yogurt) until just smooth. Try not to mix too fast to avoid air bubbles.
  3. Layer & Bake: Gently pour the cheesecake batter over the brownie layer. Bake for 50 minutes, or until the center is just slightly jiggly (an instant-read thermometer should read 150°F/65°C).
  4. Cool Down: Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for about 30 minutes to an hour. Then, move it to a wire rack to cool completely before chilling in the refrigerator for at least 4 hours, or ideally overnight, to set perfectly.

Whip Up the Cookie Dough Topping:

  1. Cream: In your mixer, cream the room temperature butter with both granulated and brown sugars on medium-high speed until light and fluffy.
  2. Mix Ins: Beat in the sweetened condensed milk and vanilla extract. Then, mix in the salt and flour until just combined. Finally, stir in those yummy mini chocolate chips.
  3. Top It Off: Gently spread the cookie dough over the chilled cheesecake. An offset spatula works great, or you can press small pieces together to cover the surface. This is easiest if you’ve released the springform ring.

Add the Finishing Drizzle:

  1. Melt Chocolate: Microwave the milk chocolate chips and vegetable oil in 30-second intervals, stirring each time, until smooth and luscious.
  2. Drizzle Away: Drizzle the melted chocolate over your masterpiece.

Notes

  • Serving Suggestions: A slice of this heaven pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a few fresh berries for a pop of color!
  • Tips & Tricks:
    • Room Temp is Your Friend: For the smoothest cheesecake, make sure your cream cheese and eggs are at room temperature.
    • Slicing Like a Pro: Use a long, thin knife dipped in hot water (wipe clean between cuts) for those perfect, clean slices.
    • No Springform? No Problem! A regular 9-inch cake pan lined with parchment paper (with some overhang for lifting) can work in a pinch.
    • Safe to Eat! This cookie dough is eggless, thanks to the sweetened condensed milk, making it perfectly safe and delicious raw.
  • Storage Savvy:
    • Fridge: Keep your cheesecake covered in the refrigerator for up to 5 days. The flavors actually get even better!
    • Freezer: For longer storage, wrap individual slices tightly in plastic wrap and then foil. They’ll keep well in the freezer for up to 2 months. Thaw overnight in the fridge before enjoying.

Enjoy every decadent bite!

Find it online: https://cakeshungry.com/brownie-bottom-cookie-dough-cheesecake/