Brownie Bottom Cookie Dough Cheesecake Bars

Brownie Bottom Cookie Dough Cheesecake Bars is an American recipe that serves 12. For 87 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 483 calories, 7g of protein, and 29g of fat. 10850 people were glad they tried this recipe. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have all purpose flour, unsalted butter, flour, and a few other ingredients on hand, you can make it. With a spoonacular score of 37%, this dish is rather bad. If you like this recipe, you might also like recipes such as Brownie Bottom Cookie Dough Cheesecake Bars, Brownie Bottom Caramel Cheesecake Bars, and Cookie Dough Cheesecake Brownie Pie.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

For the brownies: Preheat the oven to 325F. Line an 88-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 325F 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 325F 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. Preheat the oven to 325F. Line an 88-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 325F oven temperature if baking cheesecake layer immediately. 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. 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 325F 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.

 

Step by step:

1. For the brownies: Preheat the oven to 325F. Line an 88-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.

2. 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.

3. Add the flour and stir again until very well blended.

4. Spread into prepared pan.

5. Bake for 15 minutes, or until just starting to set but not fully cooked.

6. Let cool to room temperature then place in the fridge to chill until ready to use while you make the other layers. Maintain 325F 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.

7. Mix in the chocolate chips.

8. 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.

9. Pour the cheesecake batter over the brownie layer.

10. Place the cookie dough sheet over the cheesecake batter.

11. Bake at 325F 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.

12. 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.

13. Preheat the oven to 325F. Line an 88-inch metal baking pan with foil, leaving an overhang.

14. In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick.

15. 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.

16. Add the flour and stir again until very well blended.

17. Spread into prepared pan.

18. Bake for 15 minutes, or until just starting to set but not fully cooked.

19. Let cool to room temperature then place in the fridge to chill until ready to use while you make the other layers. Maintain 325F oven temperature if baking cheesecake layer immediately.

20. 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.

21. Mix in the chocolate chips.

22. Place the dough between two sheets of parchment and roll into an 8-inch square. Refrigerate while you prepare the cheesecake batter.

23. 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.

24. Pour the cheesecake batter over the brownie layer.

25. Place the cookie dough sheet over the cheesecake batter.

26. Bake at 325F 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.

27. 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.

Nutrition Information:

covered percent of daily need