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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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
This recipe was originally posted in 2013 and updated with weight measurements and more baking tips. Photos by Jess Larson.
How do you know when the cheesecake is set? Or do you mostly go by the look of the cookie to know when to take it out of the oven?
Hi Sarah! You can test your cheesecake for doneness by gently shaking the pan. If when you gently shake the pan only a small circle in the center jiggles slightly, it’s done. The outer edges of the cheesecake will have fully set. Keep in mind that the cheesecake will continue to bake in the pan outside of the oven as well. I hope that helps! Let me know how it goes 🙂
if you plan to make this ahead of time … can you freeze the brownie layer and when ready to finish should you thaw the brownie before adding the cheesecake and cookie layers?
Hi Dale! We haven’t tried that, but I don’t see why not! Let us know how it goes 🙂
These brownies are phenomenal. I had made a different recipe not too long ago and it was a soupy mess so I had to redeem myself and luckily came across this recipe because of its great reviews. I followed this recipe exactly and they came out perfect. They were a big hit for the whole family and I would be lying if I said I wasn’t tempted to eat one for breakfast this morning. Will save this recipe!:) recommend.
haha YAY! So happy to hear this recipe worked great for you and that it was such a hit! We won’t tell if you enjoy one for breakfast 🙂
Tessa, I just made this last night, and it was phenomenal! My family went crazy for them. The crispy cookie dough top, creamy cheesecake center and rich brownie bottom are a match made in heaven. Thank you for always delivering amazing, no-fail, top notch recipes.
So happy to hear this recipe was such a hit! Thanks so much for taking the time to comment, we appreciate it!
These were good, however I think my cookie was a bit under baked :/ I might have took it out too soon, but I felt the brownie/cheesecake was getting overcooked. Also, the brownie part was really thick s I might half the batter next time. Overall still delicious and will probably make again!
Hi! I will definitely try this soon ☺️Just one question: is it 2x 227g of cream cheese or 227g total? Thanks! Best wishes, Mille
Two 8 ounce packages of cream cheese, for a total of 454g. Enjoy your cheesecake bars! 🙂
I only have a 9inch square pan, will I need to change baking times?
Keeping in mind that these will be a lot thinner, yes, you’ll want to bake for less time; however, I haven’t tested this recipe in a 9-inch pan, so I’m not sure the exact amount. I’d start checking it about 5-10 minutes less for each component, you’re really going to want to keep an eye on it! Let me know how it goes!
Will the brownie layer get burnt after being baked for 15 min and then another 50 min?
It shouldn’t! Brownies aren’t fully baked after 15 minutes, and then each component is on top of the brownies, so they won’t burn on top 🙂
A complete HIT! Loved it and everyone who tasted it loved it too!
Can you use a 9×13 pan instead of an 8×8?
Figured it out, you can double the recipe if you go from 8×8 to a 9×13
Exactly! As long as you double the recipe you should be fine. Enjoy!!
Is the baking time the same for a doubled recipe?
Hi Dawn! You might need to add a few minutes if doubling the recipe. Just follow the sensory indicators mentioned in the recipe (“or until the cheesecake is set and the cookie dough is barely golden but dry”) for best results! Happy baking 🙂
Sooo deliciuos, my family love it
Glad to hear that!
I made It and can swear its absolutely delicious.
Only had an inconvenient while putting the cookie batter on the Cheescake because the Cheescake batter was too liquid, don’t know why. So I baked half an hour without the cookie batter and added It after.
Congratulatios, its a great recipe, the best for me is the mix of all brownie + Cheescake and the top, delicious cookie.
Hi! If I plan to omit the cookie layer, do I still bake it for 50 mins at 325F?
Hi Lauren, I haven’t tested this recipe without the cookie layer so I can’t say for sure!