Brownie Bottom Cheesecake (Gluten-Free)
This brownie bottom cheesecake is a rich, layered dessert featuring a fudgy brownie base, creamy cheesecake center, and glossy chocolate ganache topping. It’s the ultimate indulgence for chocolate and cheesecake lovers alike.
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 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 hersheys chocolate bar
- ⅓ cup heavy cream
Instructions
Brownie Layer
- Lightly grease an 9 inch springform pan. You can also line 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 brownie batter is done baking, pour the cheesecake mixture over the brownies.
- We reduce the oven temperature to 325° ℉.
- Place the springform 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 Hersheys ganache.
Ganache
- Place chocolate in pieces into a medium bowl.
- Bring heavy cream to slight bubbles, then pour over chocolate. Let sit 2 mins then stir well.
- Pour over cooled cheesecake. Place in fridge for 1 hr.
Topping options
- Add crushed walnuts or pecans to the other edge of the chocolate ganache while it is still wet.
Video
Notes
Top 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 so that you will have a perfect cheesecake layer in the end.
- Do not remove the cheesecake from the oven until the directed time. You don’t want it to cool too quickly or it may crack.
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
