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These Brownie Bottom Cookie Dough Cheesecake Bars take indulgence to a whole new level!

I have had the idea for these Brownie Bottom Cookie Dough Cheesecake Bars on my mind for a few weeks now.

Chewy, fudgy brownie. Tangy, rich cheesecake. Gooey chocolate chip cookies. They’re three of the most wonderful things in life by themselves … but together? WOW.

These babies are absolutely perfect for any party or potluck, or just a chilly Fall afternoon when you want something to truly treat yourself.

Fair warning, these bars have three layers and each layer dirties at least one bowl, if not more. So yes, there are some dishes involved – but one bite and I would gladly do three times as many dishes, that’s how incredible these are!

Sprinkle of Science

Brownie Bottom Cookie Dough Cheesecake Bars Recipe Tips

Read the Whole Recipe Through First!

This is a good idea for any recipe, but especially for these Brownie Bottom Cookie Dough Cheesecake Bars, with their three layers. This will give you a better idea of the steps involved.

Yield

This Brownie Bottom Cookie Dough Cheesecake Bars recipe yields 12 bars instead of my usual 9 for an 8-by-8-inch square recipe. That’s because these are so rich! You could cut them into even smaller bite-sized pieces, more like fudge, if preferred.

Cooling the Layers

• The recipe assumes that once you remove the brownies from the oven, you won’t immediately have the cookie dough layer and the cheesecake layer ready to put on top of the brownies.
• While you prepare those two layers, you can keep the oven on (so you won’t have to preheat it again) WHILE the brownies sit and cool.
• When I created this recipe, I found that timeframe worked perfectly.
• OR, if you don’t have time to finish the recipe, you can turn off the oven, pop the brownies in the fridge, and come back to the kitchen at a later point to finish the cookie dough and cheesecake layers.

This Cheesecake Recipe

This recipe differs slightly from my Classic Cheesecake Bars. I made these adjustments for textural purposes, so the cheesecake doesn’t sink into the brownie, and the cookie dough doesn’t sink into the cheesecake! This way, you get beautifully distinct, perfectly-set layers.

What Pan Should I Bake Brownie Bottom Cookie Dough Cheesecake Bars in?

• For best results, use a light-colored metal 8-inch square baking pan.
• Darker metals can dry out the edges before the middle has a chance to bake through.
• Glass or ceramic pans will take much longer to bake, and can result in gummy middles.
• Learn more about Glass vs. Metal Baking Pans here.

How to Store Brownie Bottom Cookie Dough Cheesecake Bars

Whole pans or slices of Brownie Bottom Cookie Dough Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days.

We have not tried freezing these bars. If you need to make these ahead, I recommend making the brownie layer, allowing it to cool entirely, wrapping the whole pan well in plastic wrap and aluminum foil, and freezing for up to a month. When you’re ready to proceed, thaw the brownie layer in the fridge overnight, and allow to come to room temperature, before adding and baking the final layers.

Serving Brownie Bottom Cookie Dough Cheesecake Bars

• These Brownie Bottom Cookie Dough Cheesecake Bars are easiest to slice when they’re chilled.
• The cheesecake layer requires that these be stored in the fridge anyway.
• Using a big sharp knife, run the blade under hot water and carefully wipe off in between cuts.
• Remove the bars from the pan and slice them on a cutting board.

Yields: 12 bars

How To Make

Brownie Bottom Cookie Dough Cheesecake Bars

Tessa Arias

Yields: 12 bars

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Review Recipe Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Review Recipe Print Recipe

Outrageous Brownie Bottom Cookie Dough Cheesecake Bars have a layer of fudgy brownie, creamy cheesecake filling, and a gooey chocolate chip cookie dough topping. Decadent and so delicious!

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Ingredients

For the brownies:

• ▢ 1 stick (113 grams) unsalted butter, melted
• ▢ 1 cup (200 grams) granulated sugar
• ▢ 1 cup (85 grams) unsweetened natural cocoa powder
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 large eggs, at room temperature
• ▢ 1/2 cup (62 grams) all-purpose flour

For the cookie dough:

• ▢ 4 tablespoons (57 grams) unsalted butter, at cool room temperature
• ▢ 1/3 cup (67 grams) packed light brown sugar
• ▢ 1/4 cup (50 grams) granulated sugar
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons milk
• ▢ 3/4 cup (95 grams) all purpose flour
• ▢ 1/2 cup (80 grams) miniature semisweet chocolate chips

For the cheesecake filling:

• ▢ 2 (8 ounce, 227 gram) packages cream cheese, at room temperature
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 2 large eggs, at room temperature
• ▢ 1 tablespoons all-purpose flour
• ▢ 1/4 teaspoon fine sea salt

Instructions

For the brownies:

• Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang.
• In a large bowl, combine the butter, sugar, cocoa powder, and salt. Stir until well combined. Mixture will be thick. Allow to cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir to combine. Spread into prepared pan.
• Bake for 15 minutes, or until just starting to set but not fully cooked. Allow to cool to room temperature, then place in the fridge to chill until ready to use while you make the other layers. Maintain 325°F oven temperature if baking next layers immediately.

For the cookie dough:

• In a large bowl, use an electric mixer to beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth, about 2 minutes. On low speed, gradually add the flour and beat until combined. Stir in the chocolate chips. Place the dough between two sheets of parchment and roll into an 8-inch square. Refrigerate while you prepare the cheesecake batter.

For the cheesecake:

• In a large bowl, use an electric mixer to beat the cream cheese and sugar until well combined and smooth. Beat in the eggs, flour, and salt just until incorporated. Pour the cheesecake batter over the cooled brownie layer. Place the cookie dough sheet over the cheesecake batter.
• Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is barely golden brown but dry. Cool to room temperature, then refrigerate for at least 2 hours. Cut into 12 bars before serving.
• For clean cuts, use a big sharp knife and run it under hot water and carefully wipe it off between slices. Bars can be stored in an airtight container in the fridge for up to 3 days.

Notes

 

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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This recipe was originally posted in 2013 and updated with weight measurements and more baking tips. Photos by Jess Larson.