Brownie Bottom Cheesecake (Gluten-Free)
A fudgy brownie base topped with creamy vanilla cheesecake and rich chocolate ganache. This brownie bottom cheesecake can be made gluten-free with 1:1 gluten-free flour.
Servings: 10
Calories: 825kcal
Ingredients
Brownie Layer
- ½ cup gluten-free 1:1 flour
- ½ cup salted butter room temperature
- 2 ounces semi-sweet chocolate
- 2 ounces milk chocolate
- 1 ½ cups white sugar
- 4 large eggs room temperature
- 1 cup cocoa powder
- ¼ cup vegetable oil
- ½ cup light brown sugar
- 2 teaspoon Vanilla Extract
- ½ teaspoon salt
Cheesecake layer
- 2 8-ounce packages cream cheese room temperature
- 1 tablespoon gluten-free 1:1 flour
- ⅔ cup sugar
- 1 ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 2 large eggs room temperature
- ¼ cup sour cream room temperature
Ganache
- 7 oz Hershey's chocolate bar
- ⅓ cup heavy cream
Instructions
Brownie Layer
- Lightly grease a 9-inch springform pan. You can also line the bottom with a parchment round. Preheat the oven to 350°F.Melt the butter with 2 ounces of semi-sweet chocolate and 2 ounces of milk chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring after each one until smooth.
- Whisk in the vegetable oil and cocoa powder, then add the white sugar, brown sugar, eggs, vanilla, and salt. Gently fold in the gluten-free 1:1 flour until just combined.
- Pour the brownie batter evenly into the prepared pan. Bake for 17–19 minutes, until the top looks set but the brownie is not fully baked.
Cheesecake Layer
- While the brownie bakes, beat the softened cream cheese for about 2 minutes, until smooth.
- Add ⅔ cup white sugar and beat until combined.
- Add the vanilla extract, sour cream, gluten-free flour, and heavy cream. Mix until combined.
- Add the eggs one at a time, mixing just until each egg is incorporated.
- Pour the cheesecake filling over the partially baked brownie layer.
- Reduce the oven temperature to 325°F and return the springform pan to the oven. Bake for 45 minutes, until the edges are set and the center still has a slight jiggle.
- Turn off the oven and crack the door open. Leave the cheesecake in the oven for 45 minutes.
- Remove the cheesecake from the oven and let it cool for 2–3 hours before covering and refrigerating.
Ganache
- Break the Hershey’s chocolate bar into smaller pieces and place them in a heatproof bowl. Smaller pieces will melt more easily and evenly.
- Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then gently stir until completely smooth.
- Pour the ganache over the fully chilled cheesecake and gently spread it toward the edges. Refrigerate for about 1 hour, or until the ganache has set.
Topping options
- Add crushed walnuts or pecans to one side of the chocolate ganache while it is still wet for a little extra crunch.
Notes
Top Tips:
- Use Room-Temperature Ingredients: Let the cream cheese, eggs, and sour cream come to room temperature before making the cheesecake filling. This helps create a smoother, more evenly mixed filling.
- Gently Mix the Cheesecake Filling: Once you add the eggs, mix only until each egg is incorporated. This helps avoid adding excess air to the filling, which can contribute to cracks.
- Don't Skip the Brownie Pre-Bake: The brownie layer needs a head start before the cheesecake filling is added so it stays fudgy without becoming soggy.
- Let the Cheesecake Cool Gradually: After baking, turn off the oven and crack the door open, leaving the cheesecake inside for 45 minutes. Gradually lowering the temperature can help reduce cracking.
- Chill Before Slicing: Refrigerate the cheesecake until completely chilled before slicing. For the cleanest slices, chilling it overnight works especially well.
Nutrition
Serving: 1slice | Calories: 825kcal | Carbohydrates: 83g | Protein: 12g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 202mg | Sodium: 391mg | Potassium: 463mg | Fiber: 7g | Sugar: 67g | Vitamin A: 1305IU | Vitamin C: 0.1mg | Calcium: 123mg | Iron: 5mg
