Brownie Bottom Cookie Dough Cheesecake Bars

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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!

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.

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