This impressive, yet super easy, brownie bottom cookie dough cheesecake looks as fancy as any dessert you’ve had from a restaurant!
A fudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the top and drizzled with melted chocolate. Â This is the ULTIMATE cheesecake for the ULTIMATE dessert lover! Â Brownie bottom cookie dough cheesecake deliciousness!
Remember a few weeks back when I shared these Vanilla Chai Cheesecake Bars and let you in on a little secret of mine? Â About how I had a fear of baking a full on cheesecake…. well, I challenged myself and did it! Â Well, not fully I guess, since this isn’t a classic cheesecake… but I think it’s even better.
I mean c’mon, it’s like three desserts in one!  Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough.  And of course I had to be extra decadent and drizzle a bit of melted chocolate over the top because… well, chocolate 😉
You’re already having a rich piece of cookie dough cheesecake, a little extra chocolate isn’t going to be a problem right?  Go ahead, drizzle a little more on, it’ll be our little secret 😉
I made this brownie bottom cookie dough cheesecake for my husband’s birthday and let’s just say between us and the kids, we were fighting over who got the last piece!
This dessert may look fancy and complicated because of all the layers, but really it’s super easy.
Just mix up the brownie batter and bake it.  While it’s baking, mix up the cheesecake batter.  No need to cool the brownie first, just remove the pan from the oven, pour cheesecake batter over the top and return to the oven.  Once the cheesecake is finished, it’s going to have to cool for a bit.  It needs to be firm before you add the cookie dough layer on top, otherwise it’ll mush and not look so pretty.  You’ll need to chill the cheesecake for 4 hours or overnight, so plan ahead 🙂
The cookie dough layer on top is completely egg-less, so no salmonella worries here! Â Honestly, I think it tastes JUST like regular cookie dough, so it makes a great treat to whip up and eat by the spoonful as well. Â Stay tuned for another recipe using the egg-less cookie dough!
If you have a Cheesecake Factory near you, this is one slice that should be on their menu!  Looks fancy, and tastes even better than it looks 🙂
I hope you make this cheesecake and enjoy every single bite of it… I know we sure did!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/3 cup milk chocolate chips
- 1 tsp vegetable oil
Brownie Layer
- 1 stick unsalted butter at room temperature (1/2 cup)
- 3/4 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup milk
- 1 cup all-purpose flour
Cheesecake Layer
- 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
- 3/4 cup granulated sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or greek yogurt
Cookie Dough Layer
- 1 stick unsalted butter at room temperature (1/2 cup)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 3/4 tsp vanilla extract
- 1 cup flour
- 1/2 tsp salt
- 1 cup mini chocolate chips
Instructions
Brownie Layer
- Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
- In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
- Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
- To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
- Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
Cheesecake Layer
- Remove brownie pan from the oven and set aside.
- Reduce oven temperature to 325 degrees F.
- Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
- Pour cheesecake batter over brownie layer in pan.
- Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
- Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
- Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
Cookie Dough Layer
- In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
- Beat in sweetened condensed milk and vanilla extract.
- Beat in salt and flour. Stir in mini chocolate chips.
- Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
- This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
- If you can't spread the cookie dough, gently press pieces together to "spackle" the cookie dough onto the cheesecake.
Finish the Cheesecake
- Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
- Drizzle melted chocolate over the top of the cheesecake.
- To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.
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Chef Tips
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Gemma Lawrenson says
Hi, did you bake the flour first for the cookie dough?
Thanks
The Chunky Chef says
I didn’t, but if it makes you feel more comfortable, you certainly can.
Carolyn says
Hi, We are in the process of making this recipe. Â It is not clear from the instructions if the brownie bottom must be fully baked before adding the cream cheese layer on top. Â Are you assuming that after 25 minutes in the oven, the brownie will be fully baked?
The Chunky Chef says
It should be fully baked, but it will also continue to bake during the second bake time.
Fran says
Wish I could add a picture to my review! Very filling but delicious!!
Chantal Labreche says
I am so glad I found this recipe! Delicious. ..I have made it a dozen times or so and it is always a hit☺
kay says
In regards to baking the brownies twice doesnt it dry out
The Chunky Chef says
I’ve never had that problem
Hailey says
Hey, so there’s no water bath needed for this recipe?Â
The Chunky Chef says
Nope, none needed 🙂
jason scott lee says
any chance of getting a European measurement version of this? not so understanding of cups measurements
The Chunky Chef says
I would just copy the ingredients into an online recipe converter. The majority of my audience is from the United States, and unfortunately, we don’t use the metric system here.
Priscila says
Hello! Currently baking this right now! After the cheesecake cooks and I set it aside for an hour can I add the cookie dough layer or do I have to set it aside for the 4 hours, then add the cookie dough layer?Â
Thanks can’t wait to try it!Â
The Chunky Chef says
Hi Priscilla 🙂 It really needs that 4 hours (or more) of chill time to get to the classic cheesecake consistency. You set it aside for the hour to cool down to room temperature so you can safely chill it.
P says
Why does it have chocolate chips and vegetable oil then the title brownie batter?
The Chunky Chef says
Because the vegetable oil and chocolate chips at the beginning of the recipe is for making the chocolate to drizzle over the top. Step 23 explains it
O que é Ejaculação Precoce says
OMG! Delicious :*
Kristin T. says
Wow!!! This cheesecake is absolutely amazing! I cheated on the brownie layer and used a boxed triple chocolate brownie mix and slightly under-cooked. Then, I followed this recipe exactly. I was nervous about the cookie dough layer being too gritty from all the sugar, so i let the evaporated milk “sit” on the butter and sugar after it was mixed for a couple minutes. It was not gritty at all. I made this cheesecake for a friend’s surprise birthday party and everyone raved about it. Some people told me it was the best cheesecake they had ever had! One thing I added was that i pressed the remaining mini chocolate chips from the bag around the sides of the cheesecake. The melted dark chocolate on the top just adds that “professional” appearance. Thank you, Amanda, for this recipe! I will be making this again and again!
Kathy tolbert says
Can you substitute a brownie mix?
The Chunky Chef says
Hi Kathy, I’m sure you could, although I’ve never tried it
Leanne says
In the first step of making the brownies I melted the chocolate and butter until smooth then added the sugar and it’s pretty gritty and chunky. Is that how it’s supposed to be???
The Chunky Chef says
It should look like regular brownie batter looks, and there’s always some texture to that. It all evens out as it bakes 🙂
Terina says
What size would this make in a square or rectangle?
The Chunky Chef says
I don’t really know, as I only tested and wrote the recipe for a round springform pan.
Jen says
I had my boyfriend’s cousin & his wife over for dinner the other day and made this. I like to be extra and go all out, even if it’s just for 2 people. This was amazing. The only thing I did differently was bake the brownie for like 3-4 mins less than the time called before, because like many others, I was worried it’d be overbaked. It turned out perfect. My only complaint is with the cookie dough. It was delicious, but felt like I was eating sugar just because the sugar didn’t dissolve, so I felt the grittiness (although when everything was assembled it wasn’t that noticable). So I’m not sure if that was due to my mixing? Also, the cookie didn’t glue to the cheesecake. So when putting the fork in it to bite, the cookie dough topping would rise and fall off. But nonetheless, this was amazing and will definitely make again!
Cassidy says
I am baking this right now for my husbands birthday tomorrow! I am wanting it to be a surprise so I’m going to put it in our outside fridge. Will it stay good overnight in the fridge? And should I let it sit at room temp before serving? Thank you!
The Chunky Chef says
Hi Cassidy 🙂 What a great surprise! Yes, it should be perfect refrigerated overnight. I would let it stand at room temp 20-30 minutes or so before eating 🙂
Sandy says
Quick question.. Do you leave the cheesecake in the baking pan until ready to slice then?
The Chunky Chef says
Hi Sandy 🙂 I usually do, so it’s easy to transfer from the refrigerator to serving.
Mel says
Baking as I type this 🙂 but concerned about the brownie layer being over cooked ?? Did the brownie turn out okay for everyone else ?? Being that it cooks for 75 minutes in total… making for a dinner tonight and NEED this to turn out 🙂
The Chunky Chef says
Hi Mel, I’ve never had an issue with it, but can’t speak for other readers 🙂
Robin Crozier says
I made this for my son’s birthday and everyone in the family loved it! I am so doing this again!
Pharmer Cathy says
I made this for my granddaughter’s 12th birthday (her request). She and everyone else loved it. I would prefer it without the cookie dough layer (although it is really yummy!), but the cheesecake is fantastic! Not overly sweet, but creamy. I covered the top with modeling chocolate, sculpting some roses for the top so it would be more like a birthday cake this is a keeper recipe. thanks!