Black Bottom Cookie Dough Cheesecake Bars

Indulge yourself with these Black Bottom Cookie Dough Cheesecake Bars. They start with a decadent layer of fudgy brownie, covered with a cheesecake filling, and then, topped with chocolate chip cookie dough. Amazing right! One bite and you will be hooked! All of the extra dishes and steps in this recipe are so worth it.

 
Cook Time: approx. 1 hour
Temperature: 325 degrees F.
Servings: 12 bars
Adapted from: Tessa Arias' Brownie Bottom Cookie Dough Cheesecake Bars

Ingredients for the brownies:

  • 1 stick (113 grams) unsalted butter, melted and cooled slightly
  • 1 cup (200 grams) granulated sugar
  • 1 cup (85 grams) unsweetened natural cocoa powder
  • 1/4 teaspoon
  • 1/2 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1/2 cup (62 grams) unbleached all-purpose flour

Ingredients for the cookie dough:

  • 4 Tbsp. (57 grams) unsalted butter, at room temperature
  • 1/3 cup (67 grams) packed dark brown sugar (light brown sugar works well too)
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 2 Tbsp. milk
  • 3/4 cup (95 grams) unbleached all purpose flour
  • 1/2 cup (80 grams) miniature semisweet chocolate chips

Ingredients for the cheesecake:

  • 2 (8 ounce, 227 gram) packages full fat cream cheese, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs at room temperature
  • 1 Tbsp. unbleached all-purpose flour
  • 1/4 teaspoon fine salt

Directions for the brownies:

  1. Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil or parchment paper, leaving an overhang on the sides. This allows for easy removal.
    • Use a metal pan for best results. Cookie bars baked in a glass or ceramic pan take much longer to bake.
  2. Combine the butter, sugar, cocoa powder, and salt in a medium size bowl. Stir until well combined, mixture will be thick.
  3. Stir in the vanilla.
  4. Add in the eggs, one at a time, stirring very well after each addition.
  5. Stir until the eggs have been well blended into the batter.
  6. Blend in the flour.
  7. Spread into prepared pan.
  8. 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 325°F oven temperature if baking cheesecake layer immediately.

Directions for the cookie dough:

  1. Using a mixer in a large bowl, beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth. This takes about 2 minutes.
  2. Change the mixer speed to low and gradually add the flour. Mix until combined.
  3. Add in the chocolate chips.
  4. Place the dough between two sheets of parchment and roll into an 8-inch square. Refrigerate while you prepare the cheesecake batter.

Directions for the cheesecake and bar assembly:

  1. Use your mixer to beat the cream cheese and sugar until well combined and smooth.
  2. Add in the eggs, flour, and salt and mix just until incorporated.
  3. Pour the cheesecake batter over the brownie layer. Place the cookie dough sheet over the cheesecake batter.
  4. Bake at 325°F 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.
  5. Cut the brownie into 12 bars. Chill the bars before cutting. The bars cut easier if you run your knife under hot water and wipe it off between slices.
  6. Bars can be stored in an airtight container in the fridge for up to 3 days.

Black Bottom Cookie Dough Cheesecake Bars are ready to eat! From our kitchen to yours! 💗

Enjoy!😊

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