5 Layer Cookie Box Brownie Cheesecake

Indulge your sweet tooth with the decadent and visually stunning 5 Layer Cookie Box Brownie Cheesecake, a dessert masterpiece that combines the rich flavors of chocolate chip cookies, brownies, and creamy cheesecake into a delightful symphony of taste and texture. To embark on this culinary adventure, begin by creating a foundation of chocolate chip cookie dough pressed evenly into the bottom of a springform pan. This dough, enveloped in layers of plastic wrap, is then frozen to ensure a solid and delicious base for the subsequent layers.

The brownie mix, prepared according to package instructions, is poured over the frozen cookie dough, creating a luscious and fudgy layer that serves as the second tier of this multi-layered delight. Ingeniously using a smaller cake pan, press it into the brownie batter to shape the sides, resulting in a perfect well for the upcoming cheesecake layer.

While the brownie layer is still warm, the cream cheese, sugar, vanilla, and egg are expertly blended to create a smooth and velvety cheesecake batter. This mixture is poured into the brownie shell, enveloping the layers below and promising a rich and creamy contrast to the chocolatey goodness. The dessert takes a delightful turn with the addition of double-stuffed chocolate cookie sandwiches, strategically placed to form a delectable layer within the cheesecake. A second layer of these irresistible cookies tops the cheesecake, providing a satisfying crunch and visual appeal.

The crowning glory is the frozen cookie dough disk, placed atop the final layer and baked to golden perfection. The result is a five-layered marvel that encompasses the essence of cookies, brownies, and cheesecake in every heavenly bite.


– 16 oz chocolate chip cookie dough, room temperature
– 36 oz brownie mix, 2 boxes, batter prepared according to package instructions
– 24 oz cream cheese, softened
– ½ cup sugar
– 1 teaspoon vanilla extract
– 1 large egg
– 40 double-stuffed chocolate cookie sandwiches
– Whipped cream, for serving


1. Preheat the oven to 350°F (180°C).

2. Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.

3. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.

4. Unclasp the pan and freeze the cookie dough disk.

5. Re-clasp the pan, then spray the bottom with cooking spray.

6. Pour in the brownie batter.

7. Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.

8. Bake for 35 minutes, then cool for about 5 minutes.

9. Reduce the oven temperature to 300°F (150°C).

10. In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.

11. While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.

12. Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.

13. Pour the cheesecake batter on top of the cookies and spread evenly across the top.

14. Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.

15. Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.

16. Tuck in any edges, then bake for 20 minutes.

17. Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!

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