Tessa’s Recipe Rundown
Taste: The brownie layer has an intense chocolate/cocoa flavor, the cheesecake is tangy yet sweet, and the cookie dough layer tastes like brown sugar chocolate chip cookies!
Texture: Incredible. Rich, fudgy, thick, chewy, luscious, gooey, crunchy, everything you could ever want.
Ease: I will admit, this recipe requires a lot of steps and dirties a lot of dishes, though there are no difficult techniques. SO worth it, I promise!
Pros: Outrageously decadent dessert.
Cons: Not an everyday indulgence.
Would I make this again? Absolutely.
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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.
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Brownie Bottom Cookie Dough Cheesecake Bars
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 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 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 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.
Recipe Notes
This recipe was originally posted in 2013 and updated with weight measurements and more baking tips. Photos by Jess Larson.
Something went wrong with mine. I reread the instructions at least 6 times to make sure prepared and baked this dessert correctly. I didn’t miss anything and right about the 52 min mark my cookie layer looked like it was getting a little too golden brown, almost burnt. So i pulled it out and let sit for the 2 hours but when i went to cut it into bars, the cheesecake and the brownie layer were not cooked nearly enough to be eatable. the cookie later came out perfect though. Any ideas on what what wrong?
Canni double this for a 13×9 pan?
Hi! I will do it tomorrow!! Just one question: is it 2x 227g of cream cheese or 227g total? Thanks!
This recipe is insanely decadent and delicious. I’ve given a few bars away to friends and neighbours who can’t believe how good these are. It’s a show stopper for sure. If you’re going to make this, I would say freeze the cookie dough layer as I found it very floppy and messy when trying to place it over top the cheesecake later. You could also mark out an 8×8 square on the parchment paper and get it correctly shaped. You’ve only got one shot at getting that cookie layer on.
Hi what if my pan is 9×13? What will be the exact measurement?
What if my pan is 9×13? What would be the measurement
so good! i wish the cheescake filling was a little sweeter and the cookie dough layer was thicker, but it was so rich and delicious! took about 2 hours and then we waited another 2 for it to cool. thank you!
They are awesome! I made 36 bite sized slices (3cm each slice), I think. At first I thought they are too rich, but after a few minutes I’m craving for more, hehe. I gave some to my friends, and they love it! They are asking for more, haha!
Made this for my sons Birthday and he loved it! I used a 10 inch springform pan and it turned out beautifully. Husband said to definitely put it in the “keeper” folder! If you are a dark chocolate lover, this is for you. Slightly reminiscent of a cannoli too!
DELICIOUS, but I followed the cooking times and found it a little undercooked. I made the brownie layer the day before, so that probably didn’t help, but it was like a firm ganache and the cheesecake layer was still pretty liquid, while the cookie layer was perfectly firm. I’m definitely going to make again; I plan on adding the cheesecake layer & cooking without the cookie dough for 15 mins, then I’ll add it.
This happened to me too. Did letting the cheesecake layer bake before adding cookie dough later work?
Question! I’m going to try these for a party but need more than 12, can I double the recipe and make it in a 9 x 13 pan??
Turned out perfect! This dessert is such a hit for any kind of dessert lover since you have brownie, chocolate chips and cookie dough! I could eat these all day long