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This Brownie Bottom Cookie Dough Cheesecake brings together three irresistible layers: a rich fudgy brownie base, a smooth creamy cheesecake, and a soft edible cookie dough topping. It is perfect for celebrations or whenever you want to treat yourself to a dessert that truly wows.
I made this dessert for the first time at a family gathering and everyone was blown away by the different textures and flavors blending perfectly. Now it is my go-to recipe for any special occasion because it never disappoints.
Ingredients
Brownie Base
- Half a cup unsalted butter: melted for richness and moisture
- One cup granulated sugar: for sweetness
- Two large eggs: to bind the batter
- One teaspoon vanilla extract: for warm flavor
- One third cup unsweetened cocoa powder: for deep chocolate taste
- Half a cup all-purpose flour: to give structure
- Quarter teaspoon salt: to balance sweetness
- Quarter teaspoon baking powder: to provide a slight rise
Cheesecake Layer
- Sixteen ounces cream cheese: softened to ensure a smooth texture
- Half a cup granulated sugar: for sweetness
- Two large eggs: to enrich and thicken
- One teaspoon vanilla extract: to enhance flavor
- Half a cup sour cream: for creaminess and slight tang
Cookie Dough Topping
- Half a cup unsalted butter: softened to creamy perfection
- Half a cup brown sugar: for molasses flavor
- Quarter cup granulated sugar: for sweetness
- One teaspoon vanilla extract: for depth
- One cup all-purpose flour: heat-treated to make it safe to eat
- Quarter teaspoon salt: to balance flavors
- Two tablespoons milk: for softness
- Half a cup mini chocolate chips: to add bursts of chocolate
Optional Garnish
- Extra chocolate chips, chocolate drizzle, or whipped cream: to make it extra special
Step-by-Step Instructions
- Prepare the Brownie Base:
- Preheat your oven to 350 degrees Fahrenheit and grease and line a 9-inch springform pan with parchment paper. In a mixing bowl whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and glossy. Add the cocoa powder, flour, salt, and baking powder and stir just until combined taking care not to overmix. Pour the batter evenly into the springform pan and bake for 15 minutes. Once baked let it cool slightly while you prepare the cheesecake layer.
- Make the Cheesecake Filling:
- In a large bowl beat the softened cream cheese and sugar together until the mixture is completely smooth and without lumps. Add the eggs one at a time mixing thoroughly after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Pour this cheesecake batter over the slightly cooled brownie base and spread evenly. Bake for 35 to 40 minutes or until the center is just set but not browned. Let it cool for 30 minutes on a wire rack then refrigerate for at least four hours or overnight for best results.
- Prepare the Edible Cookie Dough Topping:
- Using a bowl beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Add vanilla extract, heat-treated flour, salt, and milk stirring until smooth and creamy. Gently fold in the mini chocolate chips evenly.
- Assemble and Serve:
- After the cheesecake has chilled spread or crumble the edible cookie dough over the top layer. Garnish with extra chocolate chips, drizzle chocolate on top or add whipped cream if you wish. Slice carefully and enjoy every decadent bite.
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I especially love the brownie base because it gives a sturdy yet fudgy foundation that contrasts beautifully with the smooth cheesecake. One time my kids helped me spread the cookie dough on top and it became a fun family tradition to create this dessert together.
Storage Tips
Store your cheesecake in an airtight container in the refrigerator for up to five days to keep it fresh and creamy. When freezing wrap slices tightly in plastic wrap and then foil to prevent freezer burn. Thaw frozen slices overnight in the fridge before serving to maintain the perfect texture.
Ingredient Substitutions
Use gluten-free flour if you need the recipe to be gluten free for either the brownie base or cookie dough topping without compromising taste. You can swap sour cream for Greek yogurt in the cheesecake layer for a lighter tang. For an even quicker shortcut use store-bought edible cookie dough that is egg-free on top.
Serving Suggestions
This cheesecake pairs wonderfully with a strong cup of coffee which helps balance the rich chocolate flavors. A scoop of vanilla ice cream on the side turns it into an even creamier dessert experience. For chocolate lovers add a drizzle of hot fudge to double down on the decadence.
Cultural Context
Cheesecake itself has roots dating back to ancient Greece but the combination of brownie and cookie dough on top reflects modern-day dessert trends focused on layering flavors and textures. This mashup dessert is a great example of American baking creativity that brings favorite treats into one impressive dish.
Pro Tips
Heat-treat the flour for the cookie dough topping to keep it safe to eat and maintain its tender texture. Chill the cheesecake thoroughly so it slices cleanly and the layers stay distinct. Don't skip spreading the brownie batter evenly as this ensures a uniform base that bakes perfectly. Enjoy every chocolatey creamy cookie dough filled bite of this show-stopping Brownie Bottom Cookie Dough Cheesecake!
Common Recipe Questions
- → Can I use store-bought brownie mix for the base?
Yes, you can substitute the homemade brownie base with half a box of your favorite brownie mix baked according to package instructions for convenience.
- → How do I make the cookie dough safe to eat?
Heat-treat the flour by microwaving it for 1 minute, stirring every 15 seconds. This ensures it's safe for consumption without baking.
- → Is it possible to make this gluten-free?
Absolutely. Using gluten-free flour in the brownie and cookie dough layers allows for a gluten-free version without compromising flavor.
- → What is the best way to store leftovers?
Keep leftovers refrigerated in an airtight container for up to 5 days or freeze individual slices wrapped tightly for up to 2 months.
- → Can I add nuts for extra texture?
Yes! Chopped nuts can be mixed into the cookie dough for added crunch and flavor variation.
- → How should I serve this dessert for best results?
Serve chilled, optionally with a scoop of vanilla ice cream, a drizzle of hot fudge, or a cup of coffee to complement its rich layers.