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Six Layer Brookie Cheesecake

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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 roll your eyes in the back of your head incredible!

Six Layer Brookie Cheesecake
This Six Layer Brookie Cheesecake surpasses any cheesecake you can get at The Cheesecake Factory. If you love fudgy brownies then you are going to LOVE this cheesecake! Trust me when I say….IT’S THE BEST CHEESECAKE I’VE EVER HAD AN ONE OF MY FAVORITE DESSERTS!

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 has layers of chocolate cookies, fudge brownies, caramel, cheesecake and whipped cream come together 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 oven temperature 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, stir until combined.
  3. Press crust into bottom and 1 inch up 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 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 brownie layer.

FOR THE COOKIE LAYER:

  1. Combine the cookie dough, form 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, making sure you scrape the sides of the bowl.
  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 cookie dough layer.
  5. Bake 1 hour. Remove from 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 scrap down the sides).
  4. Once the cream starts to thicken, turn the mixer on high speed.
  5. Whip until stiff peaks form. DO NOT OVER BEAT.
  6. Fill a piping bag and pipe swirls of whipped cream or spoon on whipped cream. NOTE: I USED ROUND TIP #867
  7. Using a box grater, grate a chocolate bar, and sprinkle on top of whipped cream.
  8. Store in refrigerator until ready to serve
  9. MAKES 1 (9-INCH) CHEESECAKE

The Six Layers in the Brookie Cheesecake

Six Layer Brookie Cheesecake
This cheesecake is the most delicious dessert recipe and one of my favorite cheesecakes.

CHOCOLATE COOKIE CRUST

Six Layer Brookie Cheesecake
Ground Chocolate Cookies: I used chocolate Teddy Grahams and ground them in the food processor. I loved the crunch the little bits of cookie added. You can use ground chocolate graham crackers too but you won’t get the crunch you would get from the cookies. Press up the sides of the springform pan. ANOTHER CRUST OPTION! Use Oreo Cookies or Oreo Crumbs instead of the Chocolate Teddy Grahams to create an Oreo Brookie Cheesecake.

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

Six Layer Brookie Cheesecake
Six Layer Brookie Cheesecake
Six Layer Brookie Cheesecake

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

Six Layer Brookie Cheesecake
Cheesecake Filling: Adding a traditional New York Cheesecake filling to this incredible cheesecake adds balance to all the different flavors.

HOMEMADE WHIPPED CREAM WITH CHOCOLATE SHAVINGS

Six Layer Brookie Cheesecake
The Whipped Cream Topping: Nothing compares to making homemade whipped cream. Pipe swirls of whipped cream on top of the cheesecake. Cool Whip or store bought whipped topping is an option but will not offer the same texture or flavor. Adding chocolate shavings doesn’t do a lot for the flavor…it’s more about presentation. Another option would be mini chocolate chips.

A Labor of Love

Six Layer Brookie Cheesecake

Be Warned….this cheesecake takes a full day to make. But TRUST ME…..it is worth it! This cheesecake is not hard to make. The layers are easy, but there are layers and with layers comes time. From the chocolate crust, dense brownie layer, chocolate chip cookie dough to the creamy cheesecake filling….EVERY BITE IS INCREDIBLE!

Overnight Storage Trick

Six Layer Brookie Cheesecake
Storing cheesecake in the refrigerator overnight will result in droplets of moisture. To avoid getting a puddle on your cheesecake, line a piece of foil with paper towels and place over the pan.

Whipped Cream Piping Tip

Six Layer Brookie Cheesecake
FIRST, MAKE SURE YOUR WHIPPED CREAM HAS BEEN WHIPPED INTO STIFF PEAKS. I USED PIPING TIP #867 ANY LARGE STAR PIPING TIP WILL WORK.

What is a Brookie?

Six Layer Brookie Cheesecake
A Brookie is made from layers of brownie batter and chocolate chip cookie dough. Some people refer to them as “cookie brownies”. In my opinion…the best of both worlds.

Can Cheesecake Be Frozen?

Six Layer Brookie Cheesecake
Freezing for more than 3 months is not recommended.
  • To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil or place in an airtight container.
  • To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake 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

Six Layer Brookie Cheesecake

Wrap well before freezing and thaw overnight in the refrigerator before serving. I recommend freezing the cheesecake WITHOUT the whipped cream and shredded chocolate toppings.

HOW TO SLICE CHEESECAKE

Six Layer Brookie Cheesecake
REMEMBER…FOR CLEAN SLICES DIP A SHARP KNIFE IN HOT WATER, DRY, AND SLICE.

MORE CHEESECAKE RECIPES

MISSISSIPPI MUD CHEESECAKE 2. CHOCOLATE EXPLOSION OREO CHEESECAKE 3. CINNAMON ROLL CHEESECAKE…CLICK HERE FOR MORE CHEESECAKE RECIPES→OVER 80 CHEESECAKE RECIPES

Six Layer Brookie Cheesecake

SIX Layer Brookie Cheesecake

Yield: Makes 1 (9-inch) Cheesecake

Layers of chocolate cookies, brownies, caramel, cheesecake and whipped cream come together 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 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, stir until combined.
  3. Press crust into bottom and 1 inch up the sides of a 9-inch springform pan.
  4. Bake for 6 minutes, let cool.

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 in sugar, eggs and flour just until combined.
  3. Pour into the bottom of 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 brownie layer.

For the Cookie Layer:

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

For the Cheesecake Layer:

  1. In a large bowl, beat cream cheese and sugar on medium speed until creamy.
  2. 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.
  5. Pour over cookie dough layer.
  6. Bake 1 hour. Remove from oven, and gently run a knife around edges to release crust from side of pan.
  7. 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 scrap down the sides).
    4. Once the cream starts to thicken, turn the mixer on high.
    5. Whip until stiff peaks form. DO NOT OVER BEAT.
    6. Fill a piping bag and pipe or spoon on whipped cream. NOTE: I USED TIP #867
    7. Using a box grater, grate a chocolate bar, and sprinkle on top of whipped cream.

    Store in refrigerator until ready to serve

    MAKES 1 (9-INCH) CHEESECAKE

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Six Layer Brookie Cheesecake

Comments

Six Layer Brookie Cheesecake — 2 Comments

  1. Oh my gosh,I could not think cheesecake could be in better you have done it but only one little problem you didn’t give me a piece sad face,but it’s OK you are my favorite recipe people and such great helps I have made some of your recipes and get wows they say didn’t know you could make something like that.Nothing is more challenging new stuff to make is challenging is directions that unless a professional.
    Have great holidays

    Reply ↓

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