Description
Brownie Bottom Cookie Dough Cheesecake Bars are a decadent layered dessert featuring a fudgy brownie base, a smooth cheesecake middle, and a rich cookie dough topping studded with mini chocolate chips. Perfect for parties or anytime you crave a luscious, multi-textured treat.
Ingredients
Scale
Brownie Layer
- 1 box brownie mix (plus ingredients listed on the box, usually egg, oil, and water) or 1 batch homemade brownie batter (enough for an 8×8 inch pan)
Cheesecake Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cookie Dough Layer
- ½ cup unsalted butter, softened
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
- Prepare Brownie Layer: Prepare brownie batter according to the package instructions or your homemade recipe. Pour into the prepared pan and bake for 15 minutes to partially set, but do not fully cook. Remove from oven and reduce oven temperature to 325°F.
- Make Cheesecake Layer: In a medium bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined and creamy.
- Prepare Cookie Dough Layer: In a separate bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add flour and salt and stir until just combined. Fold in mini chocolate chips.
- Assemble Layers: Once the brownie layer has cooled slightly, pour the cheesecake mixture evenly over the brownie base, gently spreading it to the edges of the pan. Drop spoonfuls of cookie dough over the cheesecake layer; you can either lightly press the dough or leave it in chunks for texture.
- Final Bake: Bake the assembled bars at 325°F for 30 to 35 minutes, or until the cheesecake center is set and a toothpick inserted into the middle comes out mostly clean.
- Cool and Chill: Allow bars to cool completely at room temperature, then chill them in the refrigerator for at least 2 hours to set before slicing into 12 to 16 bars.
Notes
- For cleaner cuts, dip a sharp knife in hot water before slicing.
- Store the bars in the fridge for up to 5 days to maintain freshness.
- These bars freeze well for up to 2 months; thaw in the refrigerator before serving.
