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This Brownie Bottom Cookie Dough Cheesecake Is The Ideal Answer To Your Sweet Tooth Cravings

August 18, 2017

Lately it seems that I can’t get enough of creamy, delicious desserts. I’ve got a sweet tooth the size of Texas so I find myself constantly having to keep it in check. The cravings seem to come in waves. One day, I’ll want anything warm, buttery, and fruit-filled. Other days, I’m more of a chocoholic and crave cool, refreshing treats. Since I can’t let my sugar desires completely take over, I keep my sweets consumption to a minimum.

When I found this particular recipe below, my jaw almost dropped to the floor. With the perfectly layered flavors, I could eat three different desserts in one bite. Any dessert lover would rejoice at that thought! This combines three marvelous layers: brownie, cheesecake, and cookie dough. Is there anything more perfect than that combination? I think not! It is perfect for when you can’t decide what dessert to prepare and would be a definite hit at any gathering. Check out the recipe below to see how to create this sugary masterpiece!


⅓ c. milk chocolate chips
1 tsp. Vegetable oil

For Brownie Layer:
½ c. unsalted butter (at room temperature)
¾ c. semi-sweet chocolate chips
1 c. granulated sugar
2 eggs
¼ c. milk
1 c. all-purpose flour


For Cheesecake Layer:
18 oz. cream cheese (room temperature)
¾ c. granulated sugar
3 eggs (room temperature)
1 tsp. vanilla extract
½ c. sour cream

For Cookie Dough Layer:
½ c. unsalted butter (room temperature)
½ c. granulated sugar
½ c. brown sugar
½ c. sweetened condensed milk
¾ tsp. vanilla extract
1 c. flour
½ tsp. salt
1 c. miniature chocolate chips



Preheat your oven to 350 degrees F. Line the bottom of a springform pan with parchment paper. Spray with nonstick cooking spray and lightly dust with flour. In a small saucepan on low heat, melt butter and chocolate chips until smooth, stirring often. In a mixing bowl, add in melted chocolate mixture, milk, and eggs. Whisk together quickly so the heat doesn’t cook the eggs. Using a wooden spoon, gently stir in the flour until just combined. Pour batter into a prepared pan. Spread into an even layer and bake for 25 minutes.

Remove the cooked brownie layer from the oven and set aside. Reduce the oven temperature to 325 degrees F. Using a hand mixer, mix together all cheesecake ingredients until the mixture is smooth. Don’t mix too quickly or air bubbles will start to form. Pour the cheesecake batter over the cooled brownie layer. Bake for 50 minutes or until the center is still a bit jiggly. Remove from oven and cool at room temperature with the pan on a cooling rack for 30 minutes to 1 hour. Place the cooled pan in the refrigerator for 4 hours or overnight to chill and firm up.


To prepare the cookie dough layer, cream together the butter and both sugars together on medium-high speed until light and fluffy. Beat in sweetened condensed milk and vanilla extract. Beat in salt and flour. Stir in the mini chocolate chips. Using an offset spatula, gently spread cookie dough over the top of the cooled cheesecake.

For the chocolate drizzle, microwave chocolate chips and vegetable oil in 30 second increments (stirring each time) until smooth and creamy. Drizzle over the top of the cookie dough layer. Enjoy!

[Recipe via Shared.]

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