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Brownie Bottom Cookie Dough Cheesecake Recipe
Ben Carraoli

Brownie Bottom Cookie Dough Cheesecake Recipe

When I first baked this Brownie Bottom Cookie Dough Cheesecake, I honestly couldn’t believe how perfect those three layers turned out together. I stood in my kitchen, cutting the first square, and the fudgy brownie, silky cheesecake, and gooey cookie dough all begged to be eaten right away.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • 113 g 1 stick unsalted butter, melted — gives the brownie a rich, moist base without dryness
  • 200 g granulated sugar — balances bitterness of cocoa
  • 85 g unsweetened natural cocoa powder — gives strong chocolate flavor not Dutch-processed
  • ¼ teaspoon fine sea salt — enhances chocolate flavor
  • ½ teaspoon vanilla extract — rounds out the chocolate notes
  • 2 large eggs room temperature — improves binding and gives better texture
  • 62 g all-purpose flour — minimal flour keeps the brownie fudgy not cakey
  • 57 g 4 Tbsp unsalted butter, softened (cool room temp) — helps it spread gently without melting
  • 67 g light brown sugar packed — adds chewiness and depth
  • 50 g granulated sugar — gives structure
  • ¼ teaspoon fine sea salt — balances the sweetness
  • 1 teaspoon vanilla extract — adds classic cookie flavor
  • 2 tablespoons milk — softens the dough just right
  • 95 g all-purpose flour — for structure but not too dry
  • 80 g miniature semisweet chocolate chips — tiny chips suspend well in the layer
  • 2 × 227 g 8-oz packages cream cheese, softened to room temperature — so the cheesecake is smooth, not lumpy
  • 100 g granulated sugar — sweetens without overpowering
  • 2 large eggs room temperature — gives lift and stability
  • 1 tablespoon all-purpose flour — helps the cheesecake hold shape
  • ¼ teaspoon fine sea salt — enhances all flavors

Method
 

  1. Preheat your oven to 325 °F (about 163 °C). Line the 8×8 metal pan with foil or parchment (leave overhang). In a bowl, whisk melted butter, sugar, cocoa powder, and salt until smooth. Let cool slightly, then stir in vanilla, eggs one at a time, then fold in flour until just combined. Spread that batter evenly into the pan, and bake for about 15 minutes—your goal is a just-set top, not fully baked. Chill while you prep the other layers.
  2. Beat the softened cream cheese and sugar until creamy and smooth. Add the eggs one at a time, beating gently after each, then stir in the flour and salt just until combined—avoid overmixing. Pour this cheesecake mixture over the cooled brownie base.
  3. In another bowl, cream together softened butter, brown sugar, granulated sugar, salt, vanilla, and milk. Gradually mix in flour until it forms a soft dough, then fold in the chocolate chips. Roll or press that dough between parchment into an 8-inch square, chill briefly, then place it on top of the cheesecake batter.
  4. Bake the layered pan at 325 °F for about 50 minutes, until the cheesecake is set and the cookie dough is lightly golden. Let cool to room temp, then refrigerate at least 2 hours before cutting.

Notes

  • I always read the whole recipe through first so I don’t surprise myself mid-bake
  • Chill the brownie and dough properly before layering, so they don’t sink
  • Use room-temperature eggs and cream cheese — cold ones make lumps
  • Run your knife under hot water between slices for smooth cuts
  • Don’t skip chilling after baking—it firm ups the layers beautifully