Description
Indulge in this decadent Brownie Layered Cookie Dough Cheesecake, featuring a rich brownie base, creamy cheesecake layer, and a luscious no-bake cookie dough topping. Perfect for chocolate lovers, this multi-textured dessert combines fudgy, creamy, and chewy elements for a truly irresistible treat.
Ingredients
Scale
For the Brownie Base:
- 1 box brownie mix (plus ingredients listed on the box)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Cookie Dough Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides well to ensure easy removal of the cheesecake layers.
- Make the Brownie Base: Prepare the brownie batter according to the box instructions, incorporating any ingredients the box requires. Pour the batter into the prepared pan and bake for 20 minutes, until it is just set but not fully cooked. Remove from the oven and allow it to cool slightly while you prepare the next layer.
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing briefly after each addition just until combined. Stir in the sour cream and vanilla extract until evenly incorporated. Pour this cheesecake mixture gently over the partially baked brownie base, smoothing out the surface with a spatula.
- Bake the Cheesecake Layer: Reduce the oven temperature to 325°F (163°C). Bake the assembled cheesecake for 40 to 45 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. After this resting period, transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
- Make the Cookie Dough Layer: In a medium bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light. Mix in the milk and vanilla extract until smooth. Add the heat-treated flour and salt, stirring just until fully combined. Finally, fold in the mini chocolate chips gently to distribute evenly.
- Assemble the Final Layer: Once the cheesecake is thoroughly chilled, remove it from the refrigerator. Take the cookie dough mixture and evenly press it in a single layer over the top of the cheesecake, smoothing it out carefully.
- Chill and Serve: Return the layered cheesecake to the refrigerator and chill until ready to serve. For clean slices, use a warm knife when cutting the cheesecake. Store leftovers covered in the fridge for up to 5 days.
Notes
- Use heat-treated flour to make the cookie dough safe for raw consumption.
- Pressing the cookie dough layer into discs and freezing them slightly before layering can make the process easier.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.
