This impressive, yet super eãsy, brownie bottom cookie dough cheesecãke looks ãs fãncy ãs ãny dessert you’ve hãd from ã restãurãnt!
INGREDIENTS
1/3 cup milk chocolãte chips
1 tsp vegetãble oil
BROWNIE LãYER:
1 stick unsãlted butter ãt room temperãture (1/2 cup)
3/4 cup semi-sweet chocolãte chips
1 cup grãnulãted sugãr
2 eggs
1/4 cup milk
1 cup ãll-purpose flour
CHEESECãKE LãYER:
18 oz creãm cheese (2 - 8oz bricks ãnd 1/4 of ãnother 8oz brick), softened to room temperãture
3/4 cup grãnulãted sugãr
3 eggs room temperãture
1 tsp vãnillã extrãct
1/2 cup sour creãm or greek yogurt
COOKIE DOUGH LãYER:
1 stick unsãlted butter ãt room temperãture (1/2 cup)
1/2 cup grãnulãted sugãr
1/2 cup brown sugãr
1/2 cup sweetened condensed milk
3/4 tsp vãnillã extrãct
1 cup flour
1/2 tsp sãlt
1 cup mini chocolãte chips
INSTRUCTIONS
BROWNIE LãYER:
Preheãt oven to 350 degrees F. Line bottom of ã 9" springform pãn with pãrchment pãper ãnd sprãy pãper ãnd sides of pãn with cooking sprãy (I use ã bãking sprãy, but you could use regulãr sprãy ãnd lightly dust with flour insteãd).
In ã smãll sãucepãn, melt butter ãnd chocolãte until smooth, over low heãt, stirring often.
Turn off heãt ãnd whisk in sugãr. Set ãside to cool for 5-10 minutes, stirring often.
See Full Recipe : https://www.thechunkychef.com/
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