Description
This Brownie Layered Cookie Dough Cheesecake is an indulgent dessert combining rich brownie base, creamy cheesecake middle, and luscious cookie dough topping. Baked to perfection, it features layers of fudgy brownie, smooth cheesecake, and pockets of sweet cookie dough with mini chocolate chips for texture and flavor, creating a show-stopping treat perfect for special occasions or any time you crave a decadent dessert.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Cheesecake Mixture
- 24 ounces cream cheese, softened
- 2 large eggs
- ½ cup sour cream
- ¾ cup powdered sugar
- ½ teaspoon salt
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ¾ cup powdered sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake after baking.
- Prepare Brownie Batter: In a large mixing bowl, combine melted unsalted butter, granulated sugar, 2 eggs, and vanilla extract. Whisk these ingredients until smooth. Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and half the salt. Gradually add the dry ingredients into the wet mixture, stirring until a cohesive brownie batter forms.
- Make the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until creamy and smooth. Add the remaining 2 eggs, sour cream, powdered sugar, and the remaining salt. Mix thoroughly until the texture is silky and lump-free.
- Prepare Cookie Dough: In another bowl, cream together softened unsalted butter, packed brown sugar, powdered sugar, and vanilla extract until light and fluffy. Gradually incorporate the all-purpose flour and then fold in the mini chocolate chips. Mix until all ingredients are combined forming a cookie dough.
- Spread Brownie Batter: Evenly spread the prepared brownie batter into the bottom of your greased and lined springform pan, creating a uniform layer.
- Assemble Cheesecake Layer: Pour the cheesecake mixture evenly over the brownie layer, spreading gently to cover all brownie batter.
- Add Cookie Dough Topping: Drop spoonfuls of the prepared cookie dough over the cheesecake layer in an even manner to create pockets of cookie dough throughout.
- Bake: Place the assembled pan in the preheated oven and bake for 55 to 65 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center—this ensures a creamy texture after cooling.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to let the layers set firmly and flavors meld.
- Serve: To serve, use a hot knife (dip in hot water and wipe dry between slices) to cut clean edges. Slice carefully to reveal the beautiful brownie, cheesecake, and cookie dough layers, then enjoy this rich and decadent dessert.
Notes
- Ensure cream cheese is softened for a smooth cheesecake mixture without lumps.
- Using room temperature eggs helps create a well-emulsified batter and mixture.
- Do not overbake the cheesecake; it should still jiggle slightly in the middle to avoid cracking and dryness.
- If desired, chill the cheesecake overnight for best flavor development and easier slicing.
- A hot knife will give you cleaner slices when serving.
- Store any leftovers in the refrigerator, covered, for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
