Brownie Bottom Cookie Dough Cheesecake Bars Recipe
Introduction
These Brownie Bottom Cookie Dough Cheesecake Bars combine the rich fudginess of brownies, the creamy smoothness of cheesecake, and the sweet bite of chocolate chip cookie dough. Perfect for dessert lovers who want the best of all worlds in one delicious bar.
Ingredients
- 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
- 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
- 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 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt
Instructions
- Step 1: Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang for easy removal.
- Step 2: Make the brownie layer: In a large bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Stir well until combined. Let cool if butter is still warm. Stir in vanilla extract, then add eggs one at a time, mixing thoroughly after each. Add flour and stir until just combined. Spread batter evenly in the prepared pan.
- Step 3: Bake the brownie layer for 15 minutes, or until it starts to set but is not fully cooked. Let cool to room temperature, then chill in the refrigerator while preparing the next layers.
- Step 4: Prepare the cookie dough: Using an electric mixer, beat the room temperature butter, brown sugar, granulated sugar, salt, vanilla extract, and milk together until smooth (about 2 minutes). Gradually beat in the flour on low speed until combined. Stir in the chocolate chips.
- Step 5: Place the cookie dough between two sheets of parchment paper and roll it into an 8-inch square. Refrigerate until ready to layer.
- Step 6: Make the cheesecake layer: Beat the cream cheese and sugar with an electric mixer until smooth. Add eggs, flour, and salt, mixing just until combined.
- Step 7: Pour the cheesecake batter over the chilled brownie layer in the pan. Carefully place the sheet of cookie dough on top of the cheesecake batter.
- Step 8: Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is lightly golden and dry to the touch.
- Step 9: Allow bars to cool to room temperature, then refrigerate for at least 2 hours. Before serving, cut into 12 bars using a large sharp knife. For clean cuts, warm the knife under hot water and wipe it dry between slices.
Tips & Variations
- Use miniature chocolate chips in the cookie dough to prevent sinking and ensure even distribution.
- Make sure eggs and cream cheese are at room temperature for a smooth cheesecake batter.
- You can substitute semi-sweet chocolate chips with white chocolate or butterscotch chips for variation.
- Chill the bars thoroughly before cutting to avoid crumbling.
Storage
Store the bars in an airtight container in the refrigerator for up to 3 days. To reheat, let them come to room temperature or warm briefly in the microwave for about 10 seconds for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars benefit from chilling and can be made a day in advance for best texture and flavor.
Can I freeze the bars?
Yes, wrap the bars tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Print
Brownie Bottom Cookie Dough Cheesecake Bars Recipe
- Total Time: 3 hours 30 minutes
- Yield: 12 bars 1x
Description
Decadent Brownie Bottom Cookie Dough Cheesecake Bars feature a rich, fudgy brownie base topped with a creamy cheesecake layer and finished with a buttery cookie dough topping studded with chocolate chips. These bars offer a perfect blend of textures and flavors, making them an indulgent treat for dessert lovers.
Ingredients
Scale
Brownie Layer
- 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
Cookie Dough Layer
- 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
Cheesecake Layer
- 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 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt
Instructions
- Prepare the Brownie Layer: Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang for easy removal. In a large bowl, combine melted butter, granulated sugar, cocoa powder, and sea salt and stir until well mixed. Let cool if butter is hot. Add vanilla extract and eggs one at a time, stirring well after each. Stir in flour until combined. Spread batter evenly into the prepared pan.
- Bake and Chill the Brownie Layer: Bake the brownie layer for 15 minutes, or until it just starts to set but is not fully cooked. Remove from oven and allow to cool to room temperature. Then refrigerate until ready to assemble the bars. Keep the oven temperature at 325°F if preparing the next layers immediately.
- Make the Cookie Dough Layer: In a large bowl, beat softened butter, brown sugar, granulated sugar, sea salt, vanilla extract, and milk using an electric mixer for about 2 minutes until smooth. On low speed, gradually add flour and mix until combined. Stir in miniature chocolate chips. Place dough between two sheets of parchment paper and roll into an 8-inch square. Refrigerate while preparing the cheesecake batter.
- Prepare the Cheesecake Layer: In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Add eggs, flour, and sea salt and beat just until combined. Pour the cheesecake batter evenly over the chilled brownie layer in the pan.
- Assemble and Bake: Carefully place the chilled cookie dough sheet over the cheesecake batter, spreading gently if needed. Bake at 325°F for about 50 minutes or until the cheesecake is set and the cookie dough layer is barely golden but dry to the touch.
- Cool and Chill: Allow the bars to cool to room temperature. Then refrigerate for at least 2 hours to set completely before cutting.
- Serve and Store: For clean slices, use a large sharp knife warmed under hot water and wipe clean between cuts. Cut into 12 bars. Store leftover bars in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure eggs are at room temperature for better incorporation into batter and cheesecake.
- Use foil with an overhang for easy removal of the bars from the pan.
- Chill brownie and cookie dough layers thoroughly to maintain structure during baking.
- Warming and wiping the knife between cuts prevents sticking and ensures clean bar edges.
- Bars can be stored refrigerated up to 3 days; they can also be frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brownie bars, cheesecake bars, cookie dough bars, layered dessert, chocolate dessert
