Prepare to meet your new favorite dessert. This Brownie Bottom Cookie Dough Cheesecake is the ultimate triple-threat, combining three of the most beloved sweets into one showstopping creation. We start with a rich, fudgy brownie base, layer it with a smooth and creamy classic cheesecake, and top it all off with generous chunks of safe-to-eat, eggless cookie dough. It’s pure indulgence in every single bite.
If you’re looking for a dessert that will wow a crowd and satisfy every sweet tooth, this is it. Perfect for holidays, birthdays, or just a weekend treat, this recipe is surprisingly straightforward and delivers a truly unforgettable result. Let’s get baking!
Why You’ll Love This Brownie Bottom Cookie Dough Cheesecake
- Three Desserts in One: Why choose between brownies, cheesecake, and cookie dough when you can have them all? This recipe combines the best of all worlds.
- Perfectly Balanced Flavors: The deep chocolate flavor of the brownie, the tangy sweetness of the cheesecake, and the brown sugar goodness of the cookie dough create a perfect harmony.
- A True Showstopper: With its distinct and beautiful layers, this dessert looks as incredible as it tastes. It’s guaranteed to be the centerpiece of any dessert table.
- Foolproof Instructions: We’ve broken down every step to ensure your cheesecake comes out perfectly, even if you’re a beginner.
The Three Irresistible Layers
The magic of this Brownie Bottom Cookie Dough Cheesecake lies in its distinct, delicious layers. Each component is fantastic on its own, but together, they create something truly special.
The Fudgy Brownie Base
We start with a dense, chewy, and intensely chocolatey brownie layer. This isn’t a cakey brownie; it’s a rich foundation sturdy enough to hold the creamy cheesecake above it.
The Creamy Cheesecake Filling
Next comes the star: a classic, New York-style cheesecake filling. It’s smooth, tangy, and luxuriously creamy, made with full-fat cream cheese for the best possible texture. This layer provides a perfect contrast to the rich brownie and sweet cookie dough.
The Eggless Cookie Dough Topping
The crowning glory is the edible cookie dough. We use heat-treated flour and no eggs, making it completely safe to eat raw. It’s packed with mini chocolate chips and has that nostalgic, straight-from-the-bowl flavor we all love.
Essential Ingredients You’ll Need
While this recipe has three components, many ingredients are pantry staples. Here’s what you’ll need to gather.
For the Brownie Bottom:
- Unsalted Butter
- Granulated Sugar
- Unsweetened Cocoa Powder
- All-Purpose Flour
- Large Eggs
- Vanilla Extract
- Salt
For the Cheesecake Filling:
- Full-Fat Cream Cheese, softened
- Granulated Sugar
- Sour Cream, room temperature
- Large Eggs, room temperature
- Vanilla Extract
For the Edible Cookie Dough:
- All-Purpose Flour
- Unsalted Butter, softened
- Light Brown Sugar
- Granulated Sugar
- Milk or Cream
- Vanilla Extract
- Mini Chocolate Chips
Step-by-Step Instructions for Your Brownie Bottom Cookie Dough Cheesecake
Follow these steps carefully for a flawless dessert. The key is to prepare each layer and assemble with care.
Step 1: Prepare the Brownie Bottom
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
- In a saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar and cocoa powder until smooth.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Fold in the flour and salt until just combined. Do not overmix. Pour the batter into your prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let it cool completely.
Step 2: Make the Classic Cheesecake Filling
- Reduce the oven temperature to 325°F (160°C).
- In a large bowl, use an electric mixer to beat the softened cream cheese and sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can cause cracks.
- Pour the cheesecake filling gently over the cooled brownie base.
Step 3: Bake The Cheesecake
- Bake for 55-65 minutes. The center of the cheesecake should still have a slight wobble to it.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 6 hours, or preferably overnight.
Step 4: Prepare and Add the Cookie Dough
- To heat-treat the flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely. This step makes the flour safe for consumption without baking.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the milk and vanilla extract. Stir in the heat-treated flour until just combined, then fold in the mini chocolate chips.
- Once the cheesecake is thoroughly chilled, crumble the cookie dough over the top. You can create small chunks or flatten small pieces for a more even layer.
- Refrigerate for at least 30 more minutes to allow the cookie dough to firm up before serving. If you love this, you might also enjoy these delicious churro cheesecake bars.
Pro Tips for a Flawless Cheesecake
- Room Temperature Ingredients: For the smoothest cheesecake filling, ensure your cream cheese, sour cream, and eggs are at room temperature.
- Don’t Overmix: Overmixing the cheesecake filling, especially after adding the eggs, incorporates too much air and is the #1 cause of cracks.
- Cool Slowly: The slow cooling process—first in the turned-off oven, then on the counter—is crucial for a crack-free surface.
- Chill Completely: Don’t rush the chilling time! A minimum of 6 hours in the fridge is essential for the cheesecake to set properly for clean, beautiful slices. For another make-ahead dessert, try these no-bake Oreo truffles.
Storing Your Cheesecake
To store your Brownie Bottom Cookie Dough Cheesecake, cover it loosely with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. To do so, freeze the whole cheesecake (or individual slices) on a baking sheet until firm, then wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. This makes it a great alternative to other freezable treats like our hot chocolate fudge recipe.
Frequently Asked Questions
Yes, this cheesecake freezes very well. You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap and then aluminum foil. It will last in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Yes, you can use a boxed brownie mix for a 9×9 inch pan as a shortcut. Prepare the batter as directed on the box and bake for the time specified before pouring the cheesecake filling over it.
The best ways to prevent cracks are to use room temperature ingredients, avoid overmixing the batter (especially after adding eggs), and let the cheesecake cool down slowly in the oven with the door cracked open for one hour after baking.
Store the cheesecake covered in the refrigerator. It will stay fresh and delicious for up to 5 days.
Absolutely. The cookie dough recipe is eggless and uses heat-treated flour. Baking the flour for 5 minutes in the oven kills any potential bacteria, making it completely safe to consume without baking.
Share Your Masterpiece!
We are so excited for you to try this Brownie Bottom Cookie Dough Cheesecake recipe! It’s a decadent treat that is sure to impress. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a photo of your creation on Pinterest!
Brownie Bottom Cookie Dough Cheesecake Recipe
Brownie Bottom Cookie Dough Cheesecake: The Ultimate Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper.
- In a saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar and cocoa powder until smooth.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Fold in the flour and salt until just combined. Pour the batter into your prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let it cool completely.
- Reduce the oven temperature to 325°F (160°C).
- In a large bowl, use an electric mixer to beat the softened cream cheese and sugar on medium speed until smooth and creamy.
- Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined after each addition.
- Pour the cheesecake filling gently over the cooled brownie base.
- Bake for 55-65 minutes. The center should still have a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 6 hours, or preferably overnight.
- To heat-treat the flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the milk and vanilla extract. Stir in the heat-treated flour until just combined, then fold in the mini chocolate chips.
- Once the cheesecake is thoroughly chilled, crumble the cookie dough over the top.
- Refrigerate for at least 30 more minutes to allow the cookie dough to firm up before serving.
Notes
Don't Overmix: Overmixing the cheesecake filling, especially after adding the eggs, incorporates too much air and is the #1 cause of cracks.
Cool Slowly: The slow cooling process is crucial for a crack-free surface. Don't skip it!
Chill Completely: Don't rush the chilling time! A minimum of 6 hours in the fridge is essential for the cheesecake to set properly for clean, beautiful slices.
