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Brownie Bottom Cookie Dough Cheesecake

Brownie Bottom Cookie Dough Cheesecake
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Brownie Bottom Cookie Dough Cheesecake is a decadent dessert layering a fudgy brownie base, smooth creamy cheesecake, and pockets of edible cookie dough. This luscious treat offers a perfect balance of rich chocolate, velvety cheese, and sweet chewy cookie dough for a delightful texture and flavor fusion that’s sure to impress and satisfy any sweet tooth.

Ingredients

Scale

Brownie Base

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (75g) high-quality cocoa powder
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 3/4 cup (95g) all-purpose flour (or gluten-free flour blend for gluten-free variant)
  • 1/4 tsp salt

Edible Cookie Dough

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (30g) all-purpose flour (heat-treated)
  • 1 tsp vanilla extract
  • 1/2 cup (90g) mini semi-sweet chocolate chips (or white chocolate chips for variation)
  • Pinch of salt

Cheesecake Filling

  • 16 oz (450g) full-fat cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Brownie Base: Combine melted butter, cocoa powder, sugar, eggs, flour, and salt to make a fudgy brownie batter. Spread evenly in a greased 9-inch springform pan. Bake at 325°F (160°C) for about 18-20 minutes until just set but still moist. Let cool slightly.
  2. Make the Edible Cookie Dough: In a bowl, cream softened butter with brown sugar until light and fluffy. Mix in vanilla extract and heat-treated flour, then fold in mini chocolate chips and salt. Chill dough briefly to make it easier to swirl.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, blending well after each addition. Stir in vanilla extract. Gently fold dollops of cookie dough chunks into the cheesecake batter.
  4. Assemble and Bake: Pour the cheesecake mixture over the brownie base. Drop spoonfuls of cookie dough on top and swirl lightly with a knife for a marbled effect. Place the pan in a water bath and bake at 325°F (160°C) for 50-60 minutes until the edges are set but the center slightly jiggles.
  5. Chill and Serve: Remove from oven and let cool gradually on a wire rack. Refrigerate for at least 6 hours or overnight to set fully. Use a warm knife to slice and serve with optional garnishes like fresh berries or caramel drizzle.

Notes

  • Use room-temperature cream cheese and eggs to avoid lumps.
  • Heat-treat flour for the cookie dough to eliminate any risk from raw flour consumption.
  • Bake cheesecake in a water bath to prevent cracks and maintain creamy texture.
  • Chill the cheesecake thoroughly for best sliceability and flavor melding.
  • Use a knife dipped in hot water for clean, attractive slices.

Nutrition

Keywords: brownie cheesecake, cookie dough cheesecake, layered dessert, fudgy brownie, creamy cheesecake, edible cookie dough

Find it online: https://marybaking.com/brownie-bottom-cookie-dough-cheesecake/