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
Scale
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.
