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A close-up shot of the fudgy brownie base and creamy cheesecake filling layers of the brownie bottom cheesecake, highlighting the rich textures.

Brownie Bottom Cookie Dough Cheesecake: The Ultimate Recipe

The ultimate Brownie Bottom Cookie Dough Cheesecake recipe! A rich, fudgy brownie base is layered with creamy cheesecake and topped with safe-to-eat, eggless chocolate chip cookie dough. A truly decadent and showstopping dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Bottom
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the Cheesecake Filling
  • 24 oz full-fat cream cheese, softened Three 8-oz packages
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
For the Edible Cookie Dough
  • 1 cup all-purpose flour, heat-treated
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tbsp milk or cream
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer

Instructions
 

Prepare the Brownie Bottom
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper.
  2. In a saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar and cocoa powder until smooth.
  3. Whisk in the eggs one at a time, followed by the vanilla extract.
  4. Fold in the flour and salt until just combined. Pour the batter into your prepared pan and spread evenly.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let it cool completely.
Make & Bake The Cheesecake
  1. Reduce the oven temperature to 325°F (160°C).
  2. In a large bowl, use an electric mixer to beat the softened cream cheese and sugar on medium speed until smooth and creamy.
  3. 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.
  4. Pour the cheesecake filling gently over the cooled brownie base.
  5. Bake for 55-65 minutes. The center should still have a slight wobble.
  6. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
  7. 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.
Prepare and Add the Cookie Dough Topping
  1. 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.
  2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the milk and vanilla extract. Stir in the heat-treated flour until just combined, then fold in the mini chocolate chips.
  4. Once the cheesecake is thoroughly chilled, crumble the cookie dough over the top.
  5. Refrigerate for at least 30 more minutes to allow the cookie dough to firm up before serving.

Notes

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 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.
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