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
Scale
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
