If you’ve ever found yourself torn between brownies, cookie dough, and cheesecake, prepare to have your dessert dreams come true! This Brownie Layered Cookie Dough Cheesecake is a show-stopping treat that combines three beloved classics into one outrageous, decadent dessert. Each bite delivers a creamy cheesecake center, rich fudgy brownie, and pops of irresistible cookie dough. Whether you’re celebrating a special occasion or just treating yourself, this dessert promises to be the star of the table.
Ingredients You’ll Need
The magic of this Brownie Layered Cookie Dough Cheesecake comes from a handful of simple, familiar ingredients that work together to create layers of flavor and texture. Each component plays a vital role, so don’t skip a single one!
- Brownie mix: The foundation of our dessert, giving a fudgy, chocolatey base and top layer that sandwiches the cheesecake and cookie dough.
- Cream cheese (softened): The heart of the cheesecake layer, bringing smoothness and that signature tangy richness.
- Granulated sugar: Sweetens the cheesecake batter just enough without overpowering the other flavors.
- Large eggs: Essential for binding the cheesecake layer and providing structure as it bakes.
- Vanilla extract: A splash of pure vanilla rounds out the flavors and adds a bakery-fresh aroma.
- Sour cream: Adds extra creaminess and a hint of tartness that balances the sweetness beautifully.
- Edible cookie dough: For those glorious cookie dough pockets; be sure it’s made without eggs and with heat-treated flour for safety.
- Mini chocolate chips: Sprinkled in for melty, chocolatey bursts and a touch of texture.
- Whipped cream (optional): The perfect finishing flourish for serving, adding a cloud-like contrast to each slice.
How to Make Brownie Layered Cookie Dough Cheesecake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This simple step is your insurance policy for a smooth, stress-free release later on, so don’t skip it!
Step 2: Bake the First Brownie Layer
Prepare the brownie batter according to the directions on your box. Pour half the batter into the prepared pan, spreading it evenly. Bake this base layer for 15 minutes; it won’t be fully set yet, but that’s exactly how you want it. Let it cool slightly while you make the cheesecake layer.
Step 3: Mix Up the Cheesecake Batter
In a large bowl, beat the softened cream cheese and sugar together until perfectly smooth and creamy. Add the eggs one at a time, beating well after each addition to keep the batter silky. Stir in the vanilla extract and sour cream until everything is blended. The result should be dreamy and lump-free.
Step 4: Layer the Cheesecake and Cookie Dough
Gently spread the cheesecake batter over your partially baked brownie base. Dot the surface with generous pieces of edible cookie dough, scattering them evenly so every slice gets some. Sprinkle mini chocolate chips over the top for extra melty goodness.
Step 5: Add the Final Brownie Layer
Carefully pour the remaining brownie batter over the cookie dough and cheesecake layers. Try to cover everything as evenly as possible; a small offset spatula or the back of a spoon works wonders here. Don’t worry if a bit of cheesecake peeks through—it’ll still bake up beautifully.
Step 6: Bake to Perfection
Bake the assembled Brownie Layered Cookie Dough Cheesecake for 45 to 55 minutes. You’re looking for a center that’s set but still has a slight jiggle. Every oven is different, so start checking at the 45-minute mark. Once baked, let it cool completely at room temperature.
Step 7: Chill and Serve
Pop the cooled cheesecake into the refrigerator for at least 4 hours, or overnight if you can wait! Chilling is key for clean slices and maximum flavor. When ready to serve, top with a billowy swirl of whipped cream if you like, and get ready for rave reviews.
How to Serve Brownie Layered Cookie Dough Cheesecake
Garnishes
A dollop of whipped cream is always welcome on this rich dessert, but you can also shower the top with extra mini chocolate chips or even a light dusting of cocoa powder. For a playful finish, tuck a few tiny cookie dough balls on top of each slice right before serving.
Side Dishes
Since this Brownie Layered Cookie Dough Cheesecake is a true showstopper, it pairs best with simple accompaniments. Think fresh berries for a pop of color and tartness, or a scoop of vanilla ice cream for those who want to go all out. Even a strong cup of coffee or espresso makes a perfect companion.
Creative Ways to Present
Hosting a party? Slice the cheesecake into bite-sized bars and arrange them on a platter for a finger-friendly treat. For a dramatic look, drizzle each slice with warm chocolate sauce or caramel. You can even serve wedges in parfait glasses layered with whipped cream and more cookie dough bits for an over-the-top dessert experience!
Make Ahead and Storage
Storing Leftovers
To keep your Brownie Layered Cookie Dough Cheesecake fresh, store any leftovers in an airtight container in the refrigerator. It will stay delicious for up to five days, and the flavors tend to meld together even more beautifully after a day or two.
Freezing
If you want to save some for later, this cheesecake freezes surprisingly well. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Simply thaw in the fridge overnight before serving, and the texture will be just as luscious.
Reheating
While this dessert is best enjoyed chilled, you can let refrigerated slices sit at room temperature for about 20 minutes if you prefer a softer bite. Avoid microwaving, as it may cause the layers to separate or become too gooey.
FAQs
Can I use homemade brownie batter instead of a box mix?
Absolutely! If you have a favorite homemade brownie recipe, feel free to use it in place of the box mix. Just be sure to use enough batter for two layers in a 9-inch pan.
Is it safe to eat cookie dough in this cheesecake?
Yes, as long as your edible cookie dough is made without raw eggs and with heat-treated flour. Store-bought versions are formulated to be safe, but homemade works well as long as you follow those precautions.
Can I make Brownie Layered Cookie Dough Cheesecake ahead of time?
Definitely! In fact, this dessert is even better when made a day ahead. The flavors meld and the cheesecake sets up perfectly, making it easier to slice.
How do I get clean slices without sticking?
For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. Chilling the cheesecake thoroughly before slicing also helps keep those layers neat.
Can I add nuts or other mix-ins?
If you love a bit of crunch, feel free to mix in some chopped pecans or walnuts with the brownie layers, or sprinkle them on top. Just keep in mind that it will add another texture to this already decadent treat!
Final Thoughts
If you’re craving a dessert that checks every box—chocolatey, creamy, and a little bit playful—don’t wait another minute to try this Brownie Layered Cookie Dough Cheesecake. It’s the ultimate crowd-pleaser, and I promise, your friends and family will be begging for a second slice!
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Brownie Layered Cookie Dough Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Brownie Layered Cookie Dough Cheesecake is a decadent dessert combining rich brownie layers with creamy cheesecake, studded with chunks of edible cookie dough and mini chocolate chips for extra indulgence. Perfect for special occasions or any time you crave a luscious treat that brings together the best of brownie, cookie dough, and cheesecake flavors.
Ingredients
Brownie Layer
- 1 box brownie mix (plus ingredients listed on package)
Cheesecake Layer
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Additional Ingredients
- 1 cup edible cookie dough (store-bought or homemade, without eggs and with heat-treated flour)
- 1/2 cup mini chocolate chips
- Whipped cream (optional, for topping)
Instructions
- Prepare the Pan and Brownie Base: Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Prepare the brownie batter according to the package instructions. Pour half of the batter into the pan and bake for 15 minutes. Remove from the oven and let cool slightly.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract and sour cream until the mixture is uniform.
- Assemble Layers: Gently spread the cheesecake batter evenly over the partially baked brownie layer. Crumble pieces of edible cookie dough evenly over the cheesecake batter, then sprinkle the mini chocolate chips on top.
- Top with Remaining Brownie Batter: Carefully pour the remaining brownie batter over the cookie dough and cheesecake layer, spreading gently to cover evenly without mixing the layers together.
- Bake the Assembled Cheesecake: Bake in the preheated oven for 45 to 55 minutes, or until the center is set and only slightly jiggly when nudged. Remove from the oven and let the cheesecake cool completely at room temperature.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to set thoroughly. Before serving, optionally top with whipped cream. For best slicing results, ensure the cheesecake is well chilled.
Notes
- Chill the cheesecake well before slicing to achieve cleaner cuts and prevent crumbling.
- Using homemade edible cookie dough (without eggs and with heat-treated flour) enhances flavor and safety.
- This dessert is very rich and decadent; small slices are satisfying enough.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 340mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
