Brownie Bottom Cookie Dough Cheesecake Bars

Yield: 12 bars

Prep Time: 30 minutes

Cook: 1 hour 5 minutes

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.

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

The last few days here in Arizona have been wonderfully chilly. Of course, nothing compared to the spring snow storm that’s been happening on the east coast! But here in the desert rain is such a welcomed sight that we relish in the overcast dreariness whenever it does happen.

Each layer of these crazy brownie bottom cookie dough cheesecake bars!

If the weather drops below 70°F here, you have to stop yourself and think, “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!

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

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 was SO excited to update this recipe 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 party, birthday, or potluck… everyone will love them!

Recipe Tips

Important!

I would HIGHLY recommend reading the entire recipe through before making it. Since there are three distinct layers involved here, reading through completely will give you a better sense of the order and flow of the steps involved.

Once you’ve read it through, here’s an answer to a question I received: 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.

Baking Pan

For best results, use a metal 8-inch square baking pan. Glass or ceramic pans will take much longer to bake.

Yield

I wrote that this recipe yields 12 brownies 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 you wanted to as well.

Serving

These brownies are easiest to slice when they’re chilled. The cheesecake layer requires that these be stored in the fridge anyways! I like to remove the bars from the pan and slice them on a work surface to make it easier. Use a big sharp knife and run the blade under hot water and wipe off in between cuts.

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

5.0 rating
3 reviews

Brownie Bottom Cookie Dough Cheesecake Bars

000
Yield 12 bars
Prep Time 30 minutes Cook Time 1 hour 5 minutes Total Time 1 hr 35 mins

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 (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
  • 1/2 cup (62 grams) all-purpose flour

    For the cookie dough

  • 4 tablespoons (57 grams) unsalted butter, at 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
  • 1 tablespoons all-purpose flour
  • 1/4 teaspoon fine salt

Directions

  1. 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. 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 while you make the other layers. Maintain 325°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. 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 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 but dry. Cool to room temperature before refrigerating for at least 2 hours to chill. Cut into 12 bars before serving. For clean cuts, use a big sharp knife and run it under hot water and wipe it off between slices. Bars can be stored in an airtight container in the fridge for up to 3 days.

by

Recipe Notes

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

More recipes you’ll love:

  • Chocolate Covered Cheesecake Bites
  • Best Chewy Brownies
  • Bakery Style Chocolate Chip Cookies

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

51 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 🙂

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

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

  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 🙂

    • #
      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 🙂 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?

  34. #
    Andrea — November 25, 2017 at 3:12 pm

    What do you mean by “vanilla”? Vanilla extract? Vanilla paste? Pure vanilla straight from the pods?

  35. #
    LHoppet — March 17, 2018 at 5:44 pm

    Would it be possible to bake this as a regular cheesecake as opposed to bars?

  36. #
    Hanny — March 29, 2018 at 8:04 pm

    For the cookie dough use 2tbs milk (the liquid one or the condensed milk?). Thank you.

    5.0 rating

  37. #
    Hayden — April 7, 2018 at 10:39 pm

    These are one of the best things that I’ve ever baked! I ended up doubling the cookie dough layer, and they were amazing.

    5.0 rating

    • #
      Tessa — April 9, 2018 at 9:12 am

      Yay!! Thanks for sharing, Hayden 🙂

  38. #
    Norma — April 13, 2018 at 3:37 am

    Just a quick question — the brownie recipe calls for 1 cup cocoa or 85 grams. It doesn’t look like they’re equivalents. 85 grams is showing up more like 2/3 cup. Which seems like the right measurement to follow? Thanks!

  39. #
    Cathy — July 13, 2018 at 3:06 pm

    This is somewhat similar to questions you’ve gotten before, but I don’t see this mentioned elsewhere. I’ve made this recipe twice now, anad both times I’ve made the cookie and cheesecake layers after the brownies are out of the oven. But when I’m done mixing the two upper layers, the brownie layer is still warm. Should I wait for the brownies to come all the way to room temperature? Or is it okay to make the brownies, mix the upper layers while they cool, and add the two upper layers with the brownies still somewhat warm?

  40. #
    Ashley — July 22, 2018 at 6:44 pm

    Unfortunately, I only have a glass 8×8 pan. How much longer does it need to bake for? Does it help baking it at 350 vs 325? Also, how do you know when it’s done? It doesn’t jiggle anymore?

  41. #
    Carol — August 14, 2018 at 9:15 pm

    Yuuuummmmm!!! This recipe took longer than most, but it is super yummy. I got lots of raves after taking it to the office. Thanks, Tessa, for sharing all your amazing recipes.

    5.0 rating

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