Brownie Bottom Cookie Dough Cheesecake Bars

Yield: 12 bars

Outrageous Brownie Bottom Cookie Dough Cheesecake Bars have a layer of fudgy brownie, cheesecake filling, and a chocolate chip cookie dough topping.

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, promise!
Appearance: Who could pass up one of these babies?
Pros: Outrageously decadent dessert.
Cons: Not an everyday indulgence.
Would I make this again? Absolutely.

Brownie Bottom Cookie Dough Cheesecake Bars

The last few days here in Arizona have been wonderfully rainy and gloomy. Here in the desert rain is such a welcomed sight that we relish in the overcast dreariness whenever it does happen. It’s also been actually chilly lately, which is always strange here like, “Wait a second, you mean I can’t wear a t-shirt like every other day?” It’s a wonderful realization. I’ll jump at any opportunity to wear scarves and boots!

The gloomy and cold weather this past weekend was PERFECT baking weather and I have had the idea for these Brownie Bottom Cookie Dough Cheesecake Bars on my mind for a few weeks now. Let me just say, I am SO excited I decided to make them this weekend so that I could tinker with the recipe and make sure it’s wonderful for you. 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. One bite and I would gladly do three times as many dishes, that’s how incredible these are. You have to make them for your next gathering, everyone will love them!

Brownie Bottom Cookie Dough Cheesecake Bars

Brownie Bottom Cookie Dough Cheesecake Bars

000
Yield 12 bars     adjust servings

Outrageous Brownie Bottom Cookie Dough Cheesecake Bars have a layer of fudgy brownie, cheesecake filling, and a chocolate chip cookie dough topping.

Ingredients

For the brownies

  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup unsweetened natural cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup all-purpose flour

For the cookie dough

  • 4 tablespoons unsalted butter, at room temperature
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 3/4 cup all purpose flour
  • 1/2 cup miniature semisweet chocolate chips

For the cheesecake filling

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

Directions

  1. For the brownies:

    Preheat the oven to 325Β°F. Line an 8Γ—8-inch 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. Let 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 again until very well blended. Spread into prepared pan.

    Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature then place in the fridge to chill until ready to use. Maintain 325Β°F oven temperature if baking cheesecake layer 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. Mix in the chocolate chips. Set aside.

    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 brownie. Scoop out balls of cookie dough and flatten with your hands before placing over the cheesecake batter to cover all the batter.

    Bake at 325Β°F for about 50 minutes, or until the cheesecake is set and the cookie dough is barely golden but dry. Cool to room temperature before refrigerating for at least 2 hours to chill. Cut into 12 bars before serving. Bars can be stored in an airtight container in the fridge for up to 3 days.

by

Recipe Notes

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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42 Responses to “Brownie Bottom Cookie Dough Cheesecake Bars”

  1. #
    Cookbook Queen — November 25, 2013 at 8:30 am

    Is it wrong that I WOULD eat these every day? I may have indulgence issues.

  2. #
    Angelyn @ Everyday Desserts — November 25, 2013 at 3:44 pm

    Um …. yeah, I’d definitely eat these every day. Definitely.

  3. #
    Gaby — November 25, 2013 at 9:04 pm

    Totally irresistible! A pan of these would be purely dangerous for me!

  4. #
    Jessica @ A Kitchen Addiction — November 26, 2013 at 9:19 am

    These bars look like they would definitely be worth the dirty dishes involved! Love that cookie dough layer!

  5. #
    Rachel Cooks — November 26, 2013 at 1:32 pm

    I could definitely eat an entire pan.

  6. #
    Helga — November 27, 2013 at 2:56 pm

    I want to repeat this! I’ll try:)

  7. #
    Jocelyn (Grandbaby Cakes) — November 29, 2013 at 9:34 pm

    These are so genius!!!! Love!

  8. #
    Laurie — December 9, 2013 at 12:34 pm

    I saw these on Food Gawker and I cannot wait to try them. Browsed your blog, I’ll definitely be following on Pinterest. You’re making me hungry.

  9. #
    Christina — January 31, 2014 at 9:46 pm

    Oh my! Thank you for this recipe! I made it today to serve on Sunday for the Superbowl. It is so impressive looking and the taste is to die for! Super rich, definitely something you can cut into tiny squares and make it go a long way. I did tweak it a little and added baileys to the cheesecake layer for a little extra indulgence hehe.

    • #
      Tessa — February 1, 2014 at 3:24 pm

      I’m so thrilled you enjoyed the recipe! Baileys sounds scrumptious – love that addition!

  10. #
    Cheryl — February 1, 2014 at 10:26 am

    Making these for Sunday……..any reason I couldn’t use regular morsels? I have them here already………and, I like Christina’s addition to the cheesecake layer, but I’ll be adding an orange liqueur since again, that’s what’s in the house πŸ™‚

    • #
      Tessa — February 1, 2014 at 3:22 pm

      No reason! Regular morsels should work just fine. Orange liqueur sounds absolutely delish. Happy baking πŸ™‚

  11. #
    Miss KitchenMason — March 14, 2014 at 1:44 pm

    Hi Tessa, these look so lovely I’m going to make them tomorrow. Could you tell me, is the oven temperature for a fan oven or electric? Mine is fan assisted so am not sure what temp to bake at. Thanks x

    • #
      Tessa — March 14, 2014 at 5:57 pm

      The oven temperature is for electric. I’m not sure what that would convert to for a fan assisted oven though.

  12. #
    Katie Ruiz — June 24, 2014 at 2:19 pm

    Do I have to let the brownies cool to room temp before adding the cream cheese batter?

    • #
      Tessa — June 24, 2014 at 5:03 pm

      The directions are clear on that: ” Let cool to room temperature then place in the fridge to chill until ready to use.”

  13. #
    Cathy M — July 29, 2014 at 1:37 pm

    Um, your directions were NOT clear about letting the brownies cool to room temp. Yes, you said, “Let cool to room temp…”; however, in the recipe you also said to maintain the oven temp if making the cheesecake immediately. So, which is it, or are both acceptable?

    • #
      Tessa — July 29, 2014 at 2:46 pm

      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. So, 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 made 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 some later point to finish the cookie dough cheesecake layers. Does that answer your question?

  14. #
    Clairen Lindsey — August 27, 2014 at 8:40 am

    Made these yesterday for my hubby’s birthday. He loves The Cheesecake Factory’s Kahlua Cocoa Cheesecake so I used this recipe and some ideas I had read from other websites to recreate it. He absolutely loved it! The consistency of both the brownie and the cheesecake were great, despite needing some tweeking after adding more ingredients to both the brownie and the cheesecake! Will definitely use again!!

    • #
      Tessa — August 28, 2014 at 10:20 am

      Awesome! So glad you were able to make the recipe work for your hubby’s birthday.

  15. #
    Samantha — October 16, 2014 at 1:09 pm

    Can you use a 9×13 pan instead of an 8×8?

  16. #
    Q — November 9, 2014 at 12:01 pm

    by a stick of butter, how many cups are we talking?

  17. #
    Kimi — January 13, 2015 at 12:50 am

    yum! yum! don’t know what to say. this just look so perfect!

  18. #
    Inbal Rubin — May 16, 2015 at 11:30 am

    Just tryed this recipe and it was so yummy!!
    Thank you!!

  19. #
    Mazz — July 19, 2015 at 3:58 pm

    OMG these look amazing!! trying to experiment with a variety of different brownie recipes over the summer to find the ‘perfect’ brownie recipe, definatey gonna give these a go!

  20. #
    Kayla — January 24, 2016 at 5:17 pm

    Hi! These look amazing! I want to make them in cupcake form.. any suggestions for the cooking times?

  21. #
    Jessica — January 28, 2016 at 3:08 pm

    Do you have a recipe to do this the lazy way with boxed brownie mix and cookie dough? I’m not a great baker.

  22. #
    Claire — February 7, 2016 at 12:25 am

    Just made these and though I had to bake them for an extra 10 minutes, they got rave reviews! Thanks for sharing, this is a keeper πŸ™‚

    • #
      Tessa — February 7, 2016 at 9:41 am

      Wonderful, Claire!!

  23. #
    Hana — March 7, 2016 at 3:00 pm

    After a lot of search for a perfect brownie bottom cheesecake I finally found your blog. Loved the recepie. gonna make it soon. Im planning to do a caramel cheesecake though with cheesecake later then caramel layer topped with another cheesecake layer n then bake. do you think I’ll need more batter and would it still bake in time without making brownies dry. Also there is no water bath in this cheesecake should I use one or it doesn’t need. Thanks.

    • #
      Tessa — March 7, 2016 at 3:51 pm

      Hi Hana! That sounds delicious πŸ™‚ I’m really not sure about your ideas and how they might work. I think you’ll need to experiment. You can always get enough ingredients to make more cheesecake batter in case you ned it. Also cheesecake bars don’t require a water bath.

  24. #
    Lizzy — May 23, 2016 at 7:14 pm

    I made these for a party and they were gone almost instantly! Everyone loved them and raved about them. I accidentally added double the butter to the cookie dough, so I ended up just doubling all the other ingredients to correct the ratio, and then I divided it in half, and baked it into cookies, which were great! Thanks for the recipe

    • #
      Tessa — May 25, 2016 at 8:38 pm

      Wonderful, Lizzy! Glad you made it work.

  25. #
    Paul — June 13, 2016 at 4:46 am

    I made these for a get together, I was attending. They went over very well. Just a couple of comments. First, the amount of coco powder, made the brownies over powering. All you could taste is chocolate. The second comment is a tip. When placing the cookie top, role it between two layers of wax paper, approximately the same size that you need. Then place in freezer for ten minuets to stiffen. Then place the cookies on top.

  26. #
    Deb — August 13, 2016 at 5:21 pm

    Hi there, just wondering if these can be frozen??

  27. #
    Mrs.Marsh — December 8, 2016 at 7:33 am

    Just made these last night. It was pretty easy. I didn’t wanna wait for the brownies to cool, so I maintained the oven temperature and finished the process. I did let it cool the full two hours in the fridge, and they turned out beautiful and very very good!

  28. #
    Lynn Conner — March 1, 2017 at 10:06 pm

    Where can I buy the mould/case for the square brownie recipe

  29. #
    Carol estes — March 4, 2017 at 5:45 pm

    I just made them, I added a can of raspberry pie filling, chilled over night they were to die for .I put the pie filling on top of the cheesecake, there goes the scales lol

  30. #
    ruzanna — March 7, 2017 at 1:27 am

    May i know how much butter used in gram unit since i am from malaysia. The amount per stick might be different

  31. #
    Andrea Michaud — March 26, 2017 at 8:30 am

    I made these yesterday and they were perfect. I cut them to big, though. I accidently left out one of the cream cheese blocks (oopsie) but they turned out and they didn’t have to set as long before eating (because they still had the eggs and flour for two blocks). Also, I made them in the stand mixer each part right after the other and I didn’t wash the bowl between. Totally fine. I’m not into doing dishes.

  32. #
    Misdy Hall — April 11, 2017 at 8:12 pm

    Thank you so much for this recipe!!! My family and friends loved it!!!! I doubled it and used a roasting pan. I love cooking from scratch and this is the only recipe I found. You definitely have to try it!

  33. #
    Louise — October 3, 2017 at 8:03 am

    Can’t wait to try this delicious looking recipe. I see there are no eggs in the cookie dough layer. Is this correct?

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