Imagine three iconic desserts joining forces—in one jaw-dropping creation. That’s exactly what you get with Brownie Layered Cookie Dough Cheesecake: luscious cheesecake tucked between a rich brownie base and a topping of sweet, chocolate-chip-studded cookie dough. Every forkful is a slice of heaven, combining chewy, creamy, and soft layers for pure dessert magic. If you love decadent, showstopping sweets that spark conversation and cravings, this is the treat you’ll want to bake again and again!
Ingredients You’ll Need
There’s absolutely nothing complicated about the ingredients for this masterpiece—it’s all pantry basics, elevated to create something spectacular. Each component works its own kind of magic, contributing melt-in-your-mouth texture and that classic trio of flavors. Here’s what you’ll need (and why!):
- Brownie mix: Choose your favorite boxed mix for a reliable, fudgy base that holds everything together.
- Eggs, oil, and water: These come with the brownie mix instructions and ensure a moist, chewy brownie layer.
- Cream cheese (16 oz, softened): This lays down a velvety, tangy cheesecake middle, the star layer of the show.
- Granulated sugar (for cheesecake and cookie dough): Sweetens both creamy and crumbly layers, balancing flavors.
- Large eggs (2, for cheesecake): Add structure and rich texture to the cheesecake tier.
- Vanilla extract: Brings warmth and classic aroma to both cheesecake and cookie dough layers.
- Unsalted butter (for cookie dough, softened): Helps keep the cookie dough light, fluffy, and spreadable.
- Brown sugar (for cookie dough): Infuses the cookie dough with hints of toffee and caramel.
- Milk: Gives the cookie dough just the right texture for easy spreading.
- All-purpose flour (heat-treated, for cookie dough): Essential for real cookie dough flavor—don’t skip heat-treating for safety!
- Salt (for cookie dough): Rounds out the sweetness and sharpens flavors.
- Mini chocolate chips (for cookie dough): Tiny bits of chocolate in every slice—enough said!
How to Make Brownie Layered Cookie Dough Cheesecake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and give the sides a light greasing. This easy move prevents sticking and ensures those perfect cheesecake edges, so don’t skip it!
Step 2: Whip Up the Brownie Base
Mix your favorite boxed brownie mix according to the instructions on the package (usually just eggs, oil, and water). Pour the luscious batter into your prepared pan and pop it in the oven. Bake for about 20–22 minutes, just until the brownie’s surface is set but still jiggly in the center—you want a slightly underdone base to stay moist throughout the next bakes.
Step 3: Create the Cheesecake Layer
As the brownie bakes, grab a separate bowl and beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, blending well after each, then stir in the vanilla extract. When the brownie layer is just set, gently pour the cheesecake batter over the top and smooth it with a spatula. This step lays the smooth, dreamy center of your Brownie Layered Cookie Dough Cheesecake.
Step 4: Bake the Cheesecake
Return the pan to the oven and bake for another 35–40 minutes. You’ll know it’s ready when the center just barely jiggles. Remove it from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (overnight is best) for a firm, sliceable cheesecake that won’t fall apart.
Step 5: Mix the Cookie Dough Topping
Now comes the fun, cookie-lover’s finale! In a bowl, cream the softened butter with the brown and granulated sugars until it’s light and fluffy. Mix in the milk and vanilla. Add the heat-treated flour and salt, stirring until you have a classic cookie dough. Fold in the mini chocolate chips for those irresistible pockets of chocolate. Make sure your cheesecake is fully chilled for easy spreading!
Step 6: Assemble and Chill
Gently spread or press the cookie dough over your chilled cheesecake layer. If you like, dot a few extra chocolate chips across the top for flair. Return the whole cheesecake to the fridge—chilling everything makes for clean, defined layers when you slice.
Step 7: Slice and Serve
When you’re ready to serve, use a warm, sharp knife (just run it under hot water and wipe dry) for perfect, fuss-free slices. Whether you serve it straight from the fridge for a firm bite or let it warm slightly for a soft, creamy texture, each piece of Brownie Layered Cookie Dough Cheesecake will wow your crowd!
How to Serve Brownie Layered Cookie Dough Cheesecake
Garnishes
You can dress up your Brownie Layered Cookie Dough Cheesecake simply or go all out! Try a drizzle of chocolate or caramel sauce, a sprinkle of extra mini chocolate chips, or a dollop of whipped cream. Fresh strawberries or raspberries add fruity brightness and a pop of color, turning each slice into a plated masterpiece.
Side Dishes
Rich desserts like this really shine with contrast. Pair each slice with a scoop of vanilla or coffee ice cream to balance the dense layers with something cold and creamy. For a dinner party, offer fresh berries or a tart citrus salad on the side—these flavors cut the sweetness and keep everyone reaching for seconds.
Creative Ways to Present
For potlucks or parties, slice your cheesecake into bars instead of wedges for bite-sized treats. If you’re feeling festive, layer cubes of cheesecake in clear glasses with extra cookie dough and whipped cream for an elegant parfait. Mini springform pans work for individual cheesecakes, perfect for sharing (or not!).
Make Ahead and Storage
Storing Leftovers
Brownie Layered Cookie Dough Cheesecake keeps beautifully! Simply cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and fabulous for up to 5 days, making it an ideal make-ahead dessert.
Freezing
If you want to freeze leftovers (or make ahead for a special event), wrap individual slices or the whole cheesecake securely in plastic wrap, then foil. Freeze for up to 2 months. Thaw slices overnight in the fridge before serving, and they’ll taste as dreamy as fresh-baked.
Reheating
While this dessert is best enjoyed chilled or at room temperature, if you want a softer texture, you can let slices sit out for about 20 minutes or microwave individual pieces for just 10-15 seconds. That brings back that just-made, creamy, brownie-ish texture in every bite.
FAQs
Can I make Brownie Layered Cookie Dough Cheesecake ahead of time?
Absolutely! In fact, it tastes even better if you let it chill overnight. The flavors meld, and slicing is a snap the next day, so it’s perfect for entertaining or prepping ahead for a busy week.
How do I heat-treat flour for the cookie dough layer?
To make the flour safe to eat raw, microwave it in a heat-safe bowl for one minute or bake it at 350°F (175°C) for five minutes. Allow it to cool completely before adding to your cookie dough.
Do I have to use a springform pan?
A springform pan makes removing and slicing your Brownie Layered Cookie Dough Cheesecake super easy, especially for those showstopper layers. If you don’t have one, you can use a parchment-lined cake pan, but getting it out might require a little extra care.
Can I use homemade brownie batter instead of a mix?
Yes! If you have a favorite scratch-made brownie recipe, feel free to use it as the base. Just bake as directed until the edges are set but the center is still slightly underdone.
Is the cookie dough topping safe to eat raw?
Definitely, as long as you heat-treat your flour. There are no eggs in the cookie dough layer, so you can enjoy every bite with peace of mind.
Final Thoughts
If you’re after a dessert that truly dazzles, you can’t go wrong with Brownie Layered Cookie Dough Cheesecake. It’s a decadent, crowd-pleasing treat that’s surprisingly simple to make but guaranteed to steal the spotlight at any gathering. Give it a try and watch it become the most requested dessert in your recipe book!
Print
Brownie Layered Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Brownie Layered Cookie Dough Cheesecake recipe. Layers of rich brownie, creamy cheesecake, and indulgent cookie dough come together for a decadent treat that will satisfy any sweet tooth.
Ingredients
Brownie Base:
- 1 box brownie mix (plus ingredients listed on the box: usually eggs, oil, and water)
Cheesecake Layer:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cookie Dough Layer:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Prepare the brownie mix according to the package instructions and pour into the prepared pan. Bake for 20–22 minutes, just until set but not fully cooked.
- Make the cheesecake layer. In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in the vanilla. Pour over the partially baked brownie layer and return to the oven for 35–40 minutes.
- Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- To make the cookie dough layer, cream together the butter and sugars until fluffy. Add milk, vanilla, flour, salt, and mini chocolate chips. Spread or press over the chilled cheesecake layer.
- Slice and serve chilled or at room temperature for a softer texture.
Notes
- To heat-treat flour, microwave it for 1 minute or bake at 350°F (175°C) for 5 minutes, then cool before using.
- For clean slices, use a warm knife and wipe between cuts.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 38g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
