Gluten-Free American Brownie Cheesecake

Why You'll Love This Recipe

• Best of Both Worlds: This cheesecake brownie recipe combines rich cheesecake with a brownie base for two delicious desserts rolled into one.
• Rich and Decadent: This dessert combines a brownie base, cheesecake layer, and chocolate ganache for a super rich dish.
• Versatile: This delicious brownie cheesecake recipe is perfect for a weeknight dessert or any party.

Ingredients

• Gluten-Free Flour - 1:1 baking flour makes it easy to measure for this gluten-free Cheesecake. Bob’s Red Mill is my go-to.
• Salted butter - This adds richness to the cake.
• Semi-sweet chocolate 
• Milk chocolate 
• Eggs - Not only do eggs give cheesecake its stability and texture but they also add richness. 
• Cocoa powder - Pick a high-quality cocoa powder for the most intense chocolate flavor.
• Vegetable oil - This is a neutral flavor that ensures the brownie stays tender and moist.
• Sugar - Brown sugar is used for the brownie.
• Vanilla extract - Made with premium hand-selected vanilla beans, this extra is gluten-free and the highest quality.
• Salt - Enhances all of the flavors of the ingredients. 
• Cream cheese and sour cream - Gives this cheesecake its trademark silky smooth texture and tang. 
• Chocolate Bar for the Ganache - Let’s keep it classic and pull out that beloved Hershey’s chocolate bar. This, combined with the heavy cream, creates the ganache topping that takes this Brownie cheesecake to the next level. 

Flavor Variations

• Brownie Base: You can save time by using brownie mix for the brownie layer.
• Nuts: Try adding nuts to the bottom brownie layer for more flavor and crunch.
• Dairy Free: Replace the cream cheese, butter, and heavy cream with plant-based versions.

Instructions

Brownie layer

Lightly grease a 9-inch springform pan. You can also line it with parchment rounds.  Preheat oven to 350 ℉. Start by melting the butter and the 4 ounces of milk chocolate in a microwave-safe bowl. Melt in 30-second intervals, stirring after each one until fully melted. Mix in the oil, then, cocoa powder. Then, add both sugars and whisk until completely combined. Add the eggs, salt, and vanilla. Whisk until combined. Using a rubber spatula, fold in the flour. Pour the batter evenly into the pan and bake for 17 to 19 minutes until the top looks baked.

Cheesecake Layer

While the brownie batter is baking, beat the cream cheese for about two minutes until light and fluffy. Next, add the sugar and beat until combined. Then, add the vanilla extract, sour cream, flour, and heavy cream. Mix until combined. Then, add in eggs one at a time and mix for just 10 seconds each. Once the brownie batter is done baking, pour the cheesecake mixture over the brownies.

We reduced the oven temperature to 325 ℉. Place the spring pan in the oven and bake for 45 minutes until the center of the cheesecake is slightly jiggly. Then, turn off the oven and crack the door for 45 minutes. Remove the cheesecake from the oven and allow to cool for 2 to 3 hours before placing in the refrigerator completely covered. One hour before serving, top with Hershey's ganache. 

Ganache and Serving

Place chocolate in pieces into a medium bowl. Bring heavy cream to slight bubbles, then pour over the chocolate. Let sit 2 mins then stir well. Pour over cooled cheesecake. Place in fridge for 1 hr. Top with crushed nuts, serve, and enjoy!

Equipment

• 9 inch springform pan
• Measuring cups/spoons
• Mixing bowls
• Mixer
• Microwave safe bowl
• Circulon Total Springform Pan: I love this pan because of its heavy gauge steel construction, metal utensil-safe nonstick coating, and the raised concentric circles that make it easy to remove my cakes. It's also easy to clean, which is always a plus.

Storage

Refrigerate this cheesecake for up to 4 days in an air-tight container or tightly covered with plastic wrap.

Expert Tips

• Do not over-mix your cheesecake. This will cause your cheesecake to crack or be runny. 
• Make sure you pre-bake your brownie batter to have a perfect cheesecake layer in the end. 
• Do not remove the cheesecake from the oven until the specified time in the recipe. You don’t want it to cool too quickly, or it may crack. 

More Cheesecake Recipe

• Blackberry Cheesecake
• Golden Oreo Cheesecake
• Red Velvet Oreo Cheesecake

Frequently Asked Questions