Description
This Brookie Dough Cheesecake is the ultimate dessert mashup, combining a fudgy brownie base, gooey chocolate chip cookie dough chunks, and a creamy cheesecake layer. It’s a showstopping treat that’s surprisingly easy to make and guaranteed to impress any crowd.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/3 cup (75g) unsalted butter, softened
- 1/4 cup (50g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 cup (60g) all-purpose flour (heat-treated if preferred)
- 1/4 tsp salt
- 1/3 cup (60g) mini chocolate chips
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/3 cup (80g) sour cream
- Optional: 2 tbsp mini chocolate chips or chocolate chunks for topping
- Optional: Chocolate drizzle (melted semisweet chocolate or fudge sauce)
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 325°F (165°C).
- In a medium bowl, whisk together melted butter and sugar until glossy. Whisk in eggs and vanilla extract until smooth and thick.
- Sift in cocoa powder, flour, and salt. Fold gently until just combined. Scrape batter into prepared pan and smooth into an even layer.
- In another bowl, beat softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Add milk and vanilla extract; mix again.
- Stir in flour and salt until just combined. Fold in mini chocolate chips. Chill cookie dough in the fridge while preparing cheesecake layer.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy, about 1 minute. Beat in eggs one at a time, scraping down the bowl as needed.
- Add vanilla and sour cream; beat until fully blended and creamy. Do not overmix once eggs are added.
- Pinch off pieces of cookie dough and scatter evenly over brownie batter. Gently pour cheesecake batter over the top and smooth with a spatula. Optionally, add more cookie dough balls and sprinkle mini chocolate chips on top.
- Place pan on a baking sheet. Bake at 325°F (165°C) for 55–65 minutes, or until edges are set but center still jiggles slightly. Tent with foil if top darkens too quickly.
- Cool cheesecake in the pan on a wire rack for 1 hour. Transfer to fridge (uncovered) for at least 4 hours or overnight.
- Run a thin knife around the edge and release the springform. Slice with a hot, wet knife for clean edges. Drizzle with melted chocolate or serve with whipped cream if desired.
Notes
Bring all dairy ingredients to room temperature for a smooth cheesecake. Chill the cookie dough before assembling for distinct cookie pockets. Do not overmix the cheesecake batter after adding eggs to prevent cracks. Let the cheesecake cool completely before slicing for clean layers. For gluten-free or dairy-free adaptations, use 1:1 gluten-free flour and plant-based dairy alternatives.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 425
- Sugar: 25
- Sodium: 260
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: brookie dough cheesecake, brownie cookie cheesecake, dessert mashup, chocolate chip cookie dough, brownie cheesecake, party dessert, easy cheesecake, layered cheesecake, chocolate dessert