Brownie Bottom Cookie Dough Cheesecake

A couple weekends ago, I made this cheesecake to celebrate my birthday with my grandparents. I mean, It's been way over a month and the birthday festivities are just coming to a close. i don't know how I drag my birthday on for so long, but I am thrilled at any opportunity to have cake! :) This cake was such a delicious combination of brownie, cheesecake and cookie dough! It kept so well in the fridge and tasted even better on the second (and third) day! I found this recipe on the Chunky Chef, you can find the original HERE!

Despite how complicated and fancy this cake sounds (so many layers, right!?), it could not have been easier to make! It is so straight forward and the end result will definitely turn heads! Even if you do not have much experience with cake making, I think you could pull this off!

Start on the brownie layer by melting 1/2 cup of butter and 3/4 cup of semi-sweet chocolate chips in a small saucepan over medium heat. Be sure to keep a close eye on the chocolate as it's melting, you do not want it to burn! Once the butter and the chocolate are completely melted, remove the saucepan from the burner and stir in 1 cup of granulated sugar. Set the butter/chocolate/sugar combination aside to cool and stir it occasionally.

While the contents of the saucepan are cooling, whisk 2 eggs and 1/4 cup of milk together in a medium sized mixing bowl.

Once the chocolate mixture has cooled, add it to the eggs and milk in the mixing bowl. Stir constantly as you are pouring the chocolate in as you do not want the remaining heat to scramble to eggs!

Stir in 1 cup of all purpose flour. Then, line the bottom of a 9" spring form pan with parchment paper and spray lightly spray the sides with cooking spray.

Pour the brownie mixture into the prepped spring form pan. Bake the brownie layer for 25 minutes in an oven preheated to 350° F. While the brownie layer is in the oven, you can get the cheesecake layer ready because once the brownie is out of the oven, you pour the cheesecake on top and pop it right back in the oven - no waiting time!!

For the cheesecake layer, start by whipping 18 ounces of cream cheese at room temperature with an electric mixer.

Add in 3/4 cup of granulated sugar, 3 eggs, 1 teaspoon of vanilla extract and 1/2 cup of sour cream or Greek yogurt. Be careful not to mix to quickly to avoid having bubbles in your cheesecake.

Once all of your cheesecake ingredients are well mixed, pour the cheesecake right over the brownie. Reduce the oven temperature to 325° F and put the cake back in the oven for 50 minutes.

The cheesecake should be completely cooked after 50 minutes. Leave it out on a wire rack to cool for at least 30 minutes (but up to one hour) before placing it in the refrigerator to chill completely for at least 4 hours - but you could leave it in overnight!

 

The next day, I got to work on my cookie dough by combining 1/2 cup of softened butter, 1/2 cup of granulated sugar and 1/2 cup of brown sugar in a medium mixing bowl with electric beaters. Once the butter and sugars are well combined, mix in 1/2 cup of sweetened condensed milk.

Mix in 3/4 teaspoon of vanilla extract, 1 cup of all-purpose flour and 1/2 teaspoon of salt.

Finally, mix in 1 cup of mini semi-sweet chocolate chips with a wooden spoon or a spatula.

Then, spread the cookie dough over the top of the cooled cheesecake as evenly as possible. I love that this cookie dough doesn't have egg in it! No fear of salmonella but it tastes great!

In a small, glass measuring dish melt 1/3 cup of milk chocolate chips and 1 teaspoon of vegetable oil. I melted the chocolate by microwaving it for 20 second increments. Once the chocolate is melted, drizzle it over the top of the cheesecake in any which way - the messier the better :)

Keep the cheesecake in the fridge until you are ready to serve it! It could not be more delicious!

BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

ingredients

for the brownie layer...
1/2 cup butter
3/4 cup semi-sweet chocolate chips
1 cup granulated sugar
2 eggs
1/4 cup milk
1 cup all-purpose flour

for the cheesecake layer...
18 oz cream cheese, room temperature
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or Greek Yogurt!)

for the cookie dough topping...
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips

for the chocolate drizzle...
1/3 cup milk chocolate chips
1 teaspoon vegetable oil

directions

for the brownie layer...
1. In a small sauce pan over medium heat, melt the butter and the chocolate chips. Keep a close eye on the pan and stir often so not ot burn the chocolate.
2. Once the butter and chocolate are melted, remove the saucepan from the burner and stir in 1 cup of semi sweet chocolate chips. Set the chocolate mixture aside to cool while you work on the next step.
3. In a medium mixing bowl, whisk eggs and milk together. Gradually pour the contents of the saucepan into the mixing bowl, stirring constantly so that the eggs do not scramble.
4. Use a wooden spoon to stir in the flour,
5. Prep a 9'' spring form pan by lining the bottom with parchment paper and lightly sprayign the sides with cooking spray. Pour the brownie batter into the pan.
6. Bake the brownie layer for 25 minutes in an oven preheated to 350° F.

for the cheesecake layer...
1. While the brownie layer is in the oven, mix the cheesecake layer - start by whipping the cheesecake with an electric mixer.
2. Gradually mix in the sugar, eggs, vanilla extract and sour cream with the electric mixer until well combined. Be careful not to over mix or mix to quickly - both will cause bubbles.
3. When the brownie layer comes out of the oven, reduce the oven's temperature to 325° F and bake both layers for 50 minutes.
4. Once the cheesecake layer is completely cooked, leave it out to cool on a wire rack for at least 30 minutes (but up to one hour). Then, place the cheesecake in the refrigerator for at least 4 hours (or overnight) to chill completely.

for the cookie dough topping... (I do this part the next day)
1. In a medium mixing bowl, combing the softened butter and the sugars with an electric mixer until well combined.
2. Add in the sweetened condensed milk and the vanilla extract.
3. Mix in the all-purpose flour and salt, still using the electric mixer.
4. Finally, use a spatula or a wooden spoon to mix in the mini chocolate chips.
5. Use a butter knife or a frosting knife to spread the cookie dough over the top of the cheesecake as evenly as possible. 

for the chocolate drizzle...
1. In a small glass measuring dish, melt the chocolate chips and vegetable oil by placing the measuring cup in the microwave for 20 second increments.
2. Once the chocolate chips are completely melted, use a spoon to drizzle it over the cookie dough. '
3. Leave the cheesecake in the fridge until you are ready to serve it.

This cheesecake definitely has many steps, but it is surprisingly easy! I would love to hear if you try it! Let me know what you think!