- 1/3 cup milk chocolate chips
- 1 tsp vegetable oil
- 1 stick unsalted butter at room temperature ((1/2 cup))
- 3/4 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- 18 oz cream cheese ((2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature)
- 3/4 cup granulated sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or greek yogurt
- 1 stick unsalted butter at room temperature ((1/2 cup))
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 3/4 tsp vanilla extract
- 1 cup flour
- 1/2 tsp salt
- 1 cup 1 cup mini chocolate chips
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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).
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In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
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Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
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To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
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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.
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Remove brownie pan from the oven and set aside.
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Reduce oven temperature to 325 degrees F.
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Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
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Pour cheesecake batter over brownie layer in pan.
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Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
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Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
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Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
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In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
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Beat in sweetened condensed milk and vanilla extract.
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Beat in salt and flour. Stir in mini chocolate chips.
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Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
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This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
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If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.
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Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
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Drizzle melted chocolate over the top of the cheesecake.
- To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.
You want to start a fantastic day?
Weekend is here again! Make this delicious dessert for your guest today and see how they fall in love with you over and over again!
Since I found this recipe, my meal-times are never boring anymore! It is very easy to make and effortless. In less than 1:30 minutes your lip-smacking dessert will be ready!
Try this recipe this weekend and you will be looking to make it almost on a daily basis!
Please scroll down below to see the full printable recipe for this delicious dessert recipe!
Yummy Brownie Bottom Cookie Dough Cheesecake
BROWNIE LAYER:
CHEESECAKE LAYER:
COOKIE DOUGH LAYER:
BROWNIE LAYER:
CHEESECAKE LAYER:
COOKIE DOUGH LAYER:
FINISH THE CHEESECAKE:
Recipe from: thechunkychef.com