The New Confectionary Trifecta Is the Brownie Bottom Cookie Dough Cheesecake!

This is the culmination of dessert perfection! The top three favorite sweets combine to make this crazy confectionary creation! Experience this dessert layer by layer, the fudgy brownie bottom to the velvety cheesecake and of course the guilty pleasure of indulging on cookie dough! In case that wasn’t enough I added some melted chocolate on top!

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

⅓ cup milk chocolate chips
1 tsp vegetable oil

For brownie layer:

½ cup unsalted butter at room temperature
¾ cup semi-sweet chocolate chips
1 cup granulated sugar
2 eggs
¼ cup milk
1 cup all-purpose flour

For cheesecake layer:

18 oz cream cheese, softened to room temperature
¾ cup granulated sugar
3 eggs room temperature
1 tsp vanilla extract
½ cup sour cream

For cookie dough layer:

½ cup unsalted butter at room temperature
½ cup granulated sugar
½ cup brown sugar
½ cup sweetened condensed milk
¾ tsp vanilla extract
1 cup flour
½ tsp salt
1 cup mini chocolate chips

Instructions

For brownie layer:

Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.

For cheesecake layer:

Remove brownie pan from the oven and set aside.
Reduce oven temperature to 325 degrees F.
Using a hand mixer, beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
Pour cheesecake batter over brownie layer in pan.
Bake for 50 minutes, until center is slightly jiggly.
Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.

For cookie dough layer:

In a stand mixer (or hand mixer), cream together butter and both sugars on MEDIUM-HIGH speed until light and fluffy.
Beat in sweetened condensed milk and vanilla extract.
Beat in salt and flour. Stir in mini chocolate chips.
Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
For chocolate drizzle:
Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until smooth.
Drizzle melted chocolate over the top of the cheesecake.