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. This is the ULTIMATE cheesecake for the ULTIMATE dessert lover! 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? About how I had a fear of baking a full on cheesecake…. well, I challenged myself and did it! 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! 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. 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.
Natalie says
Can I use peanut butter chips instead of milk chocolate chips in brownie?
The Chunky Chef says
I’ve only tested this recipe as written, so I can’t say for certain how that would work, but I think it would be just fine 🙂
Kathy says
I have a concern….what keeps the brownie layer from getting over cooked??
The Chunky Chef says
I don’t know the science behind it, but I’ve never had it turn out over-cooked, maybe because it’s insulted with the cheesecake layer?
Beebz says
I wanna put the cookie layer between the brownie and cheesecake to cook it a little. But if I were to put the cooked cookie in the fridge, will it bet to hard to eat?
The Chunky Chef says
The cookie dough layer for this recipe is different than traditional cookie dough, since it’s meant to be edible (and is egg-less). However, I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how well it would work to replace that with regular dough, bake it, and how the texture would be. If you try it, I’d love to know how it turns out!
Stacy says
I used an extra 9” bottom of spring form pan to pat out the cookie dough topping. Line it with parchment paper. Pat out cookie dough using another piece of parchment, then just set the cookie dough on top of cheese cake when ready. 🤤😉 thanks for the recipe!
Nina says
Is that calories per serving?
The Chunky Chef says
It’s per serving, however keep in mind it’s very much a rough estimate and is automatically calculated, so I can’t speak to how accurate it is. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.
Nikki says
Is there any suggestions if you want to bake the cookie dough with the cheesecake?
The Chunky Chef says
You would need a different cookie dough recipe, since this one was developed to be safely edible as a no-bake dough (so there are no eggs).
Thea says
Made this for my sisters birthday !! It was an absolute hit 🙂
Jocelyn Miedema says
I’m confused about where the 1/3 cup milk chocolate and oil come in….am I missing something? I don’t see it in the directions.
The Chunky Chef says
Step 1 in the “finish the cheesecake” section of the instructions 🙂
Katie Furey says
This turned out SO good. Made it for my whole family and my brother’s wife said she usually doesn’t like cheesecake but loved it. Every part was great, the brownie was perfectly just a tad undercooked, the cheesecake was delicious and the cookie and chocolate top made it even better. I used coconut oil instead of vegetable oil. Will definitely be making this again.
Tony Sandrin says
I was looking for the measurements for the final topping. Unfortunately I add this to the brownie mix. As a suggestion perhaps you should add it at the end to avoid confusion and the overall directions will marry into each other. Alternatively creat a heading for it. Apart from that it all turned out great and I simply added it again for my topping
The Chunky Chef says
The final topping meaning the chocolate drizzle? I do have headings, both in the ingredients and instructions 🙂
Lena says
Raw flour is just as bad as raw eggs. Is this recipe safe?
Amanda says
You can absolutely bake the raw flour for about 5 minutes at 350°F, let it cool completely and then use in this recipe if it makes you feel more comfortable 🙂
Brendyl Smith says
I followed the recipe exactly and it came out perfectly!
Thank you again for another spectacular recipe!!!
VICKY says
Can it be frozen
Amanda says
I’ve not tested freezing this cheesecake recipe, so I can’t say for certain how it would hold up.
Marsha says
Really want to make this. Who wants to take a quarter of a block of cre cheese and leave the rest? Why not just 16 oz?
Amanda says
Because that’s the amount that gives you the perfect cheesecake layer. If you want to try using 16 oz, you’re welcome to, just know it’s untested and will likely change the result.
Nicole says
I have made this cheesecake about a handful of times and my family loves it! A mixer of everything they love… Brownies, cheesecake, and cookies! Just need to get the timing down so I don’t over cook. Seems like in my oven 50 minutes is to long and it over cooks the cheesecake. Going to try 30 minutes and then add time as needed
Megan says
Great recipe! Make sure to heat treat the flour for the cookie dough because raw flour can give e. coli or salmonella!
Stephanie Hayes says
This recipe is delicious!
Bill says
We loved the recipe but my family requested some changes the next time I make it. In short, they wanted half the amount of brownie crust, twice the amount of cheese cake, and they loved the cookie dough topping. Great recipe but I will tweet it a bit in the future but that is just my family review.
Krystal says
Are the calories 992 for one serving?
The Chunky Chef says
Yes, but this is just an estimate that’s calculated automatically… your best bet would be to plus the ingredients into whichever nutritional calculator you normally use.
Amanda says
Can you make this with boxed brownie mix?
The Chunky Chef says
Yes that should work just fine 🙂
Darryl says
I made the recipe and it tastes great. I’m curious about the cookie dough layer. I can’t cut through the cookie dough without smashing the cheesecake. Is there a way around that?
The Chunky Chef says
Glad you love it! I would try running a sharp knife under really hot water for a minute, wiping it dry, then trying to slice.
Deana says
The MOST FABULOUS, IMPRESSIVE, ABSOLUTE FAVORITE!! Whirlwind of childhood favorites, but much more sophisticated! Blows your tastebuds away! Thank you!!