Indulge in a decadent dessert that’s sure to satisfy your sweet tooth! This 5-layer cookie ‘box’ brownie cheesecake combines rich, fudgy brownies, creamy cheesecake, and crunchy cookie layers for a truly unforgettable treat.
INGREDIENTS (8 SERVINGS)
- 16 oz (455 g) chocolate chip cookie dough, at room temperature
- 36 oz (510 g) brownie mix (2 boxes), batter prepared according to package instructions
- 24 oz (680 g) cream cheese, softened
- ½ cup (100 g) sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 40 double-stuffed chocolate sandwich cookies
- Whipped cream, for serving
PREPARATION
- Preheat the oven to 350°F (180°C).
- Line a 10-inch (25-cm) springform pan with two layers of plastic wrap, leaving extra wrap to hang over the edges.
- Form the Cookie Dough Base: Press the cookie dough evenly into a disk at the bottom of the pan. Fold the plastic wrap over the top and freeze the cookie dough until firm.
- Prepare the Brownie Layer: Re-assemble the springform pan and spray the bottom with cooking spray. Pour the prepared brownie batter into the pan.
- Create the Brownie Shell: Spray the bottom and sides of a 5-inch (12-cm) or 8-inch (20-cm) cake pan. Press this smaller pan into the brownie batter until the batter rises halfway up the sides of the springform pan.
- Bake and Cool: Bake for 35 minutes, then let it cool for 5 minutes. Reduce the oven temperature to 300°F (150°C).
- Make the Cheesecake Filling: In a large bowl, mix the cream cheese, sugar, vanilla, and egg until smooth and free of lumps.
- Shape the Brownie Ring: While the brownie layer is still warm, carefully rotate and press down on the smaller cake pan to push the brownie up the sides of the springform pan, forming a shell. Chill for 30 minutes.
- Layer the Cookies and Cheesecake: Arrange 14-15 sandwich cookies in a single layer along the bottom of the brownie shell. Pour the cheesecake filling on top, spreading it evenly. Tap the pan to release air bubbles, then bake for about 40 minutes, until the cheesecake is set but slightly jiggles in the center.
- Freeze and Add Layers: Freeze the cheesecake for 30 minutes, then arrange another layer of cookies on top. Place the frozen cookie dough disk over the cookies, tucking in any edges.
- Final Bake: Bake for 20 minutes. Chill completely, then release the springform pan.
- Serve: Slice and serve with whipped cream and an extra cookie on top for garnish.
Enjoy!
