Six Layer Brookie Cheesecake: This incredible cheesecake is so decadent, so delicious, and totally worthy of any holiday dessert table. EVERY LAYER is just as delicious as the next, and putting them all together? The flavors are rolling in the back of your head, incredible!

Do you ever struggle to choose between indulging in a rich, chocolatey brownie or indulging in a creamy slice of cheesecake? What if I told you that you could have both in one delicious dessert? Introducing the brookie cheesecake – a decadent combination of two beloved treats that will satisfy all of your cravings in one bite. Imagine sinking your teeth into a moist, fudgy brownie bottom, topped with a luscious layer of caramel, chocolate chip cookie dough, smooth cheesecake, and finished with a generous layer of homemade whipped cream. Are you salivating yet? Get ready to take your taste buds on a tantalizing ride and discover the ultimate dessert for chocolate and cheesecake lovers alike.

How to Make the Six-Layer Brookie Cheesecake

This delicious recipe layers chocolate cookies, fudge brownies, caramel, cheesecake, and whipped cream to create the best decadent cheesecake.

•INGREDIENTS

• For the Crust:
• 2 cups crushed chocolate teddy grahams (1-10ounce box) or graham crackers
• 1/3 cup granulated sugar
• 1/3 cup unsalted butter, melted
• ! For the Brownie Layer:
• 6 ounces mini chocolate chips
• 6 tablespoons unsalted butter
• ½ cup granulated sugar
• 2 large eggs
• 2 tablespoons all-purpose flour
• For the Caramel Layer:
• ½ cup caramel ice cream topping
• For the Cookie Layer:
• 1 (16½ ounce) package refrigerated chocolate chip cookie dough
• For the Cheesecake Layer:
• 2 (8-ounce) packages cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ½ cup sour cream
• For the Garnish:
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• shaved chocolate

INSTRUCTIONS:

FOR THE CRUST:

1. Preheat the oven to 300°. *If using Teddy Grahams,* Add cookies to the bowl of a food processor. Pulse until cookies are ground into crumbs.
2. Pour crumbs into a medium bowl, stir in the sugar, add melted butter, and stir until combined.
3. Press the crust into the bottom and up 1 inch along the sides of a 9-inch springform pan.
4. Bake for 6 minutes, let cool.
5. While the crust cools, prepare the brownie layer.

FOR THE BROWNIE LAYER:

1. In a medium microwave-safe bowl, microwave chocolate and butter in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute).
2. Whisk into the melted chocolate, sugar, eggs, and flour just until combined.
3. Pour into the bottom of the cooled crust.
4. Bake 13 minutes. NOTE: Brownie layer should be set but wiggle. Let cool completely.

FOR THE CARAMEL LAYER:

1. Spread caramel topping evenly over the brownie layer.

FOR THE COOKIE LAYER:

1. Combine the cookie dough, form it into a 9-inch round, and place it onto the caramel layer. Set aside and make the cheesecake layer.

FOR THE CHEESECAKE BATTER:

1. In a large bowl, beat cream cheese and sugar on medium speed with an electric mixer until creamy, scraping the sides of the bowl as needed.
2. To the cream cheese mixture, add eggs one at a time, beating well after each addition.
3. Beat in flour and vanilla just until combined.
4. Stir in sour cream. Pour over the cookie dough layer.
5. Bake 1 hour. Remove from the oven, and gently run a knife around the outside edges of the pan to release the crust. NOTE: The center of the cheesecake should wiggle a little.
6. Let cool completely, cover, and refrigerate for at least 4 hours.

FOR THE GARNISH:

1. Place a mixing bowl and whisk attachment in the freezer for 15 minutes.
2. Add heavy cream, vanilla, and sugar to the cold bowl.
3. Mix on low until cream starts to thicken (making sure to scrape down the sides).
4. Once the cream starts to thicken, turn the mixer on high speed.
5. Whip until stiff peaks form. DO NOT OVERBEAT.
6. Fill a piping bag and pipe swirls of whipped cream, or spoon it on. NOTE: I USED ROUND TIP #867
7. Using a box grater, grate a chocolate bar and sprinkle it over the whipped cream.
8. Store in refrigerator until ready to serve
9. MAKES 1 (9-INCH) CHEESECAKE

The Six Layers in the Brookie Cheesecake

CHOCOLATE COOKIE CRUST

CHOCOLATE BROWNIE BOTTOM

Chocolate Layer: This decadent layer is like eating a chewy, gooey brownie bottom. DELICIOUS!

CARAMEL LAYER

Caramel: I used store-bought caramel ice cream topping. Other options could be a can of Dulce de Leche or making homemade caramel. Scroll down this post to find my recipe for →HOMEMADE CARAMEL

CHOCOLATE CHIP COOKIE DOUGH LAYER

Chocolate Chip Cookie Dough Layer: Store-bought cookie dough is the way to go for this recipe. The cookie dough stays soft, nestled between the brownie and cheesecake. Totally divine!

CREAMY CHEESECAKE LAYER

HOMEMADE WHIPPED CREAM WITH CHOCOLATE SHAVINGS

A Labor of Love

Overnight Storage Trick

Whipped Cream Piping Tip

What is a Brookie?

Can Cheesecake Be Frozen?

• To use the bottom of the springform pan: Once the cheesecake is completely cooled and has been refrigerated (in the pan) for at least 4 hours, preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom. Wrap the cheesecake with several layers of plastic wrap and a layer of foil, or place it in an airtight container.
• To use a cardboard bottom: Once the cheesecake has been refrigerated and is completely cooled and firm, use a knife to loosen it from the pan bottom. Slice it onto a foil-wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
• For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
• Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

How to Freeze 6 Layer Brookie Cheesecake

HOW TO SLICE CHEESECAKE

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