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Brownie Bottom Cookie Dough Cheesecake

Brownie Bottom Cookie Dough Cheesecake
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Brownie Bottom Cookie Dough Cheesecake is a decadent layered dessert combining a fudgy brownie base, creamy cheesecake filling, and chunks of luscious edible cookie dough. This dessert balances chewy, creamy, and sweet textures perfectly, making it an irresistible treat for special occasions or everyday indulgence.

Ingredients

Brownie Layer

  • Brownie mix (boxed or homemade) – enough for one 9-inch springform pan
  • Butter – as required by brownie recipe for moisture
  • Flour (all-purpose) – as required by brownie recipe
  • Chocolate chips – to mix in brownie batter
  • Optional: Chopped walnuts or pecans for nutty upgrade
  • Salt – a pinch to enhance flavor

Cookie Dough Layer

  • Butter – softened, around 6 tablespoons
  • Brown sugar – 3/4 cup
  • Granulated sugar – 1/4 cup
  • Vanilla extract – 1 teaspoon
  • Egg yolk – 1 large
  • All-purpose flour – 1 cup
  • Salt – a pinch
  • Chocolate chips – 1/2 cup (or peanut butter/white chocolate chips for variation)

Cheesecake Layer

  • Cream cheese – 24 ounces (softened)
  • Sugar – 3/4 cup
  • Eggs – 3 large
  • Vanilla extract – 1 teaspoon

Instructions

  1. Prepare the Brownie Layer: Mix the brownie batter according to package instructions or your homemade recipe, including chocolate chips and optional nuts if desired. Pour the batter evenly into a greased or parchment-lined 9-inch springform pan to create a thick layer. Bake at 325°F (165°C) for 20-25 minutes, until just set but still soft to the touch for a fudgy base. Let it cool slightly.
  2. Make the Cookie Dough: In a bowl, beat softened butter with brown sugar and granulated sugar until creamy. Add vanilla extract and egg yolk, beating well. Gradually mix in flour, a pinch of salt, and chocolate chips. Refrigerate the dough for at least 20 minutes to firm up but remain scoopable.
  3. Prepare the Cheesecake Layer: Beat softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract. This will be the creamy filling.
  4. Assemble and Bake: Pour the cheesecake batter gently over the cooled brownie layer, spreading evenly. Dollop spoonfuls of chilled cookie dough on top, pressing some pieces lightly into the cheesecake for a marbled effect. Bake at 325°F (165°C) for 50-60 minutes, until edges are set and the center is slightly jiggly.
  5. Cool and Chill: Remove from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to set all layers and meld flavors.

Notes

  • Use room temperature ingredients to ensure smooth mixing and lump-free cheesecake batter.
  • Do not overbake; a slightly jiggly center results in a creamy texture.
  • Chill cookie dough before baking to maintain shape and texture.
  • For crack prevention, wrap the springform pan base in foil and bake in a water bath.
  • Allow cheesecake to chill thoroughly for clean slicing and perfect layering.

Nutrition

Keywords: brownie, cookie dough, cheesecake, dessert, layered cheesecake, edible cookie dough, fudgy brownie, creamy cheesecake

Find it online: https://tastebudtrek.com/brownie-bottom-cookie-dough-cheesecake/