Cookie Brownie Cheesecake all rolled into one. Sound ridiculous? It is. But I made it and it was oh so tasty. When I told my dad, he was like, “Uuuuhhhh that totally goes against everything you’re about with all this healthy living stuff.” No, no. Itz all about balance. I don’t deprive myself. I fuel my body with healthy foods because it makes me feel my best. However, I do still thoroughly enjoy sweet treats, just in moderation and not a ton everyday. So now I present to you: Cookie Brownie Cheesecake!
The idea came to my when I saw a couple different recipes for layered desserts. I wanted something relatively easy to make (aka: from a box). After browsing Pinterest, blogs, and tons of recipes, I found Thanksgiving Cookie Cake Pie on PB Fingers. I knew I wanted to modify it a bit because, well… it’s nowhere near Thanksgiving and I wasn’t really feeling the pumpkin flavor. (However, this would be a killer dessert to make in the Fall!) My creation had 3 layers: Cookie, Brownie, Cheesecake.
Cookie: The first layer was Cinnamon Oatmeal Cookie Dough which I followed Julie’s recipe exactly (yellow cake mix, oats, and some other stuff). If I make this again, I wouldn’t add cinnamon unless I was using pumpkin flavors. I would have preferred just a plain oatmeal cookie taste.
Brownie: The second layer was brownie, but not just any brownie. I used Betty Crocker’s Turtle Brownie Mix and it was a fabulous addition, especially the caramel that was drizzled on top! I prepared the brownie mix as directed on the box.
Cheesecake: The top layer included 8 ounces of cream cheese, 1 egg, 1/3 cup sugar, and 1/2 teaspoon of vanilla extract. I mixed it all together and then poured it on top. It covered the entire pan, but then when I baked it, the brownie and cookie crust rose up and overtook the cheesecake.
The cookie-brownie crust ended up being awesome, so it all worked out! The dessert was definitely a hit and so tasty! I won’t make it often, but I sure did enjoy it while it lasted. All three desserts rolled into one. Oh baby.
The caramel was gooey, the cookie was chewy, and the thin layer of cheesecake was perfect. Looking back on the recipe, I only used Julie’s recipe for the cookie crust. I baked it at 325 for a little more than an hour.
This week I think it’s pretty obvious who deserves a high-five. Roxie. If you missed yesterday’s post, you can read it here to find out why. Roxie is a rockstar who is fighting an incredibly tough battle. There are tons of us rooting for her and I hope you will join us on June 17th. Anyone can do it. You can do it anywhere, with anyone, and at any time. And it doesn’t cost a dime. Check it out.
We love you, Roxie! Stay strong! Much love to the Schopp family.
Now for the Barlean’s Omega Swirl giveaway winner. (Drumrull, please…) Laurie from Love, Laugh, Laurie! Congratulations on winning a bottle of Mango Peach Omega Swirl! Please e-mail me at ItzLinz@gmail.com with your mailing address to claim your prize. The rest of you: Thank you for entering and remember – Stay tuned to each Monday in June where a different flavor of Barlean’s Omega Swirl will be given away!