If you have a serious sweet tooth and love the idea of combining your favorite desserts, the Brownie Layered Cookie Dough Cheesecake Recipe is going to blow your mind. This luscious treat brings together rich, fudgy brownie, creamy cheesecake, and irresistible cookie dough all in one stunning layered masterpiece. Every bite delivers a perfect balance of gooey chocolate, velvety cheesecake, and the nostalgic charm of cookie dough, making it an unforgettable dessert that’s perfect for celebrations or any time you want to spoil yourself.
Ingredients You’ll Need
This Brownie Layered Cookie Dough Cheesecake Recipe uses simple but essential ingredients that each play a special part in creating its rich flavors and textures. From the fudgy brownie base to the creamy cheesecake and the sweet cookie dough topping, every component combines for total indulgence.
- Unsalted Butter: 1 cup melted, providing rich creaminess and moist texture for the brownie and cookie dough layers.
- Granulated Sugar: 1 ½ cups, adding sweetness and helping the brownie achieve the perfect fudgy crumb.
- Brown Sugar: 1 cup packed, for that deep caramel flavor in the cookie dough layer.
- Eggs: 4 large, room temperature, essential for structure and smoothness in both brownie and cheesecake layers.
- Vanilla Extract: 2 teaspoons, enhancing all the flavors with a warm, inviting aroma.
- All-Purpose Flour: 2 ½ cups, for body and structure across the brownie and cookie dough layers.
- Cocoa Powder: ¾ cup unsweetened, imparting rich chocolate depth to the brownie base.
- Baking Powder: ½ teaspoon, ensuring the brownie layer sets just right without being cakey.
- Salt: 1 teaspoon, balancing sweetness and intensifying the chocolate flavors.
- Cream Cheese: 24 ounces softened, the star ingredient that makes the cheesecake layer irresistibly smooth and tangy.
- Sour Cream: ½ cup, adds moisture and gives the cheesecake a lovely creamy richness.
- Powdered Sugar: ¾ cup, sweetens the cheesecake layer without any grittiness.
- Mini Chocolate Chips: 1 cup, folded into the cookie dough for delightful bursts of melty chocolate.
How to Make Brownie Layered Cookie Dough Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line it with parchment paper to ensure every layer releases easily later. This step is key to achieving those clean, beautiful slices.
Step 2: Mix the Brownie and Cheesecake Batters
In one bowl, combine melted butter, granulated sugar, 2 eggs, vanilla extract, all-purpose flour, cocoa powder, baking powder, and half of your salt. This creates your rich brownie batter. In a separate bowl, beat softened cream cheese, the remaining 2 eggs, sour cream, powdered sugar, and the rest of the salt until super smooth. These two batters form the base and middle layers that contrast so well.
Step 3: Make the Cookie Dough Layer
Next, whip together butter, brown sugar, powdered sugar, flour, vanilla extract, and mini chocolate chips until all ingredients are well incorporated. This luscious cookie dough will top your cheesecake, adding that perfect chewy sweetness and texture.
Step 4: Layer Everything in the Pan
Spread the brownie batter evenly into your prepared springform pan for an even crust. Pour the cheesecake mixture gently over the brownie layer, making sure to cover it completely. Finally, drop spoonfuls of the cookie dough across the top; they will bake into little pockets of cookie perfection.
Step 5: Bake to Perfection
Bake your layered masterpiece for 55 to 65 minutes, just until the cheesecake feels set but still has a little jiggle in the center. This gentle bake keeps the cheesecake creamy and luscious.
Step 6: Cool and Refrigerate
Allow your cheesecake to cool completely at room temperature, and then chill it in the refrigerator for at least 4 hours or overnight. This step helps all the layers settle beautifully, making every slice neat and satisfying.
Step 7: Slice and Serve
For clean, sharp edges, dip a knife in hot water and wipe it dry before slicing. Carefully cut into your Brownie Layered Cookie Dough Cheesecake Recipe and marvel at those gorgeous layers as you indulge in every decadent bite.
How to Serve Brownie Layered Cookie Dough Cheesecake Recipe
Garnishes
When serving, consider dusting the top lightly with cocoa powder or powdered sugar to visually enhance the layers. Fresh berries or a drizzle of chocolate sauce also add a lovely contrast in flavor and color while elevating the presentation.
Side Dishes
This dessert pairs beautifully with tangy elements like a raspberry coulis or a scoop of vanilla bean ice cream to cut through the richness. A simple cup of freshly brewed coffee or a bold espresso will complement the chocolaty and creamy notes perfectly.
Creative Ways to Present
For a stunning effect at gatherings, serve individual portions in clear glasses, layering brownie chunks, cheesecake filling, and cookie dough bits. Alternatively, a dollop of whipped cream topped with mini chocolate chips adds texture and flair when plating slices.
Make Ahead and Storage
Storing Leftovers
Carefully cover leftovers with plastic wrap or store in an airtight container in the refrigerator. The Brownie Layered Cookie Dough Cheesecake Recipe keeps well for up to 4 days, maintaining its luscious texture and rich flavor.
Freezing
This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving to preserve all the creamy, fudgy goodness.
Reheating
Because this is a layered cheesecake dessert, it’s best enjoyed chilled. However, if you prefer it slightly warm, let slices sit at room temperature for 15–20 minutes or warm briefly in a low-temperature oven to bring out the gooey brownie and cookie dough layers without melting the cheesecake.
FAQs
Can I use store-bought cookie dough?
Yes, cookie dough from the store can be a convenient substitute, but homemade dough as in this Brownie Layered Cookie Dough Cheesecake Recipe gives you control over sweetness and texture, plus it’s free from raw egg concerns if you want to skip that step safely.
Do I have to use a springform pan?
While a springform pan is highly recommended for its ease in removing delicate cheesecakes, you can use a regular cake pan lined with parchment, but slicing may be trickier and less neat.
Can this recipe be made gluten-free?
With a few substitutions like gluten-free flour blends, you can adapt the recipe. Just make sure your baking powder and other ingredients are gluten-free to keep the texture spot on.
How do I avoid cracks in the cheesecake layer?
Baking at the right temperature and not overbaking will help. Also, cooling gradually and chilling before slicing helps the layers set beautifully without cracks.
Is it okay if the center jiggles slightly after baking?
Absolutely! The slight jiggle indicates a creamy texture inside that will firm up as it cools. It’s a sign your cheesecake is perfectly baked for that melt-in-your-mouth feel.
Final Thoughts
If you want a show-stopping dessert that’s as delicious as it is impressive, you have to give this Brownie Layered Cookie Dough Cheesecake Recipe a try. It’s a guaranteed crowd-pleaser that brings together three beloved treats into one unforgettable bite. Go ahead and indulge yourself and your loved ones with this decadent delight—you deserve it.
Print
Brownie Layered Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brownie Layered Cookie Dough Cheesecake is a decadent dessert combining rich brownie, creamy cheesecake, and sweet cookie dough in one irresistible treat. Layered in a springform pan and baked to perfection, it offers a multi-textured indulgence perfect for any special occasion or when you simply crave something extraordinary.
Ingredients
Brownie Layer
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Cheesecake Layer
- 24 ounces cream cheese, softened
- 2 large eggs, room temperature
- ½ cup sour cream
- ¾ cup powdered sugar
Cookie Dough Layer
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ¾ cup powdered sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to prevent sticking and make removal easier.
- Make brownie batter: In a large bowl, whisk together the melted butter, granulated sugar, 2 eggs, and vanilla extract. Add the all-purpose flour, unsweetened cocoa powder, baking powder, and half the salt (½ teaspoon). Mix until just combined to form the brownie batter.
- Make cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining 2 eggs, sour cream, and powdered sugar; continue beating until completely smooth and creamy.
- Prepare cookie dough: In another bowl, beat the softened butter, brown sugar, powdered sugar, vanilla extract, flour, and mini chocolate chips until all ingredients are well incorporated into a dough.
- Layer the brownie batter: Evenly spread the brownie batter into the prepared springform pan, smoothing the surface.
- Add cheesecake layer: Pour the cheesecake mixture evenly over the brownie layer, spreading gently without mixing the two layers together.
- Top with cookie dough: Drop spoonfuls of the prepared cookie dough evenly over the cheesecake layer, distributing it in dollops across the surface.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. The cheesecake should be set around the edges but may still have a slight jiggle in the center when gently shaken.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or preferably overnight to set fully.
- Serve: Before slicing, run a hot knife around the edges for clean slices. Cut into 12 servings and enjoy the rich, layered flavors!
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter to avoid dense brownies and cheesecake.
- Use a hot, clean knife dipped in hot water and wiped dry for smooth slicing.
- Refrigerate leftovers tightly covered for up to 3 days.
- Allow cheesecake to set fully in the fridge for best texture and flavor melding.
