brownie bottom cheesecake

These flourless cheesecake brownies are a fudgey chocolate brownie topped with a cheesecake swirl. Super indulgent and naturally gluten free!

Fudgey Gluten-Free Cheesecake Brownies

chocolate chips, melted

coconut sugar

agave nectar

eggs egg

vanilla

almond flour

cocoa powder

salt

(8 oz) package cream cheese, room temperature

In a large bowl, whisk together the melted chocolate, coconut sugar, agave, eggs and egg yolk, and vanilla. 

Once smooth, add the almond flour, cocoa powder, and salt. 

In a separate, medium bowl, use a clean whisk to cream together the cream cheese, agave, egg, and vanilla until smooth. 

Line an 8&#215;8 square pan with parchment paper so that it is draped over two sides. 

Pour ⅔ of the brownie batter into the pan and use a rubber spatula to spread it into the edges and corners. 

Pour the cheesecake batter on top of the brownie layer and spread it out. 

Finally, scoop the remaining brownie batter on top of the cheesecake layer, putting them in little dollops across the top.

Use a toothpick or chopstick to create swirls in the brownie dollops and cheesecake layer. 

Allow to cool for 15 minutes before cutting into them.

Loved this recipe! So fudgy and delicious! I can normally tell when things are gluten free and I couldn’t with this recipe.. and either could my coworkers! 

So easy to make that you&#x27;ll feel like you are cheating! Enjoy the rich chocolate brownie bottom layer topped with a creamy and sweet cheesecake filling. Use a brownie mix to save on time!

Brownie Bottom Cheesecake

box brownie mix (440 grams/15.25 ounces box)

cream cheese (250 grams/8 ounces packages, softened)

eggs

sugar

Preheat oven to 350°F.

Mix brownies from package according to package directions. Spread mixture on the bottom of a 9-inch greased springform pan.

Bake the brownie mixture for 30 minutes. Remove from oven.

Add cream cheese, eggs, sugar and vanilla to a large bowl. Beat together until smooth. Spread on top of baked brownie mixture.

Reduce heat to 325°F. Bake for 50 minutes or until the cheesecake is set and jiggly.

Let cool completely before removing from pan. Serve with chocolate sauce, if desired.

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Brownie Bottom Cheesecake - So easy to make that you'll feel like you are cheating! Enjoy the rich chocolate brownie bottom layer topped with a creamy and sweet cheesecake filling. Use a brownie mix to save on time!

This Coffee Brownie Cheesecake consists of a creamy coffee cheesecake sitting on top of a dense brownie bottom, topped with a rich coffee chocolate ganache, chocolate curls, coffee whipped cream and chocolate covered coffee beans.

Coffee Brownie Cheesecake

coffee beans

Cocoa Powder,

heavy cream, cold

instant coffee granules

dark chocolate, chopped

vegetable shortening

dark chocolate chips

heavy cream

(8 ounce) packages (24 oz) cream cheese, room temperature

cornstarch

water

vanilla extract

sour cream, room temperature

heavy cream, room temperature

eggs, room temperature

unsalted butter, cubed

light brown sugar, packed

all-purpose flour

Preheat the oven to 350°F (180°C). Line the...

Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and spray the sides with non-stick spray. Set aside.

Place cubed butter in a medium heat-safe mixing...

Place cubed butter in a medium heat-safe mixing bowl over a saucepan of simmering water. Stir constantly until the butter is completely melted.

Remove bowl from heat and immediately add both...

Remove bowl from heat and immediately add both sugars. Whisk until sugar is dissolved and mixture is smooth.

Add eggs, egg yolk and vanilla and slowly...

Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Sift in flour, cocoa, and salt and stir with a rubber spatula until well blended.

Pour the batter into the prepared pan and...

Pour the batter into the prepared pan and spread into an even layer. Bake for 20-25 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.

Take 1 extra large piece of aluminum foil...

Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.

In the bowl of an electric mixer fitted...

In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on medium-low speed until creamy, about 2-4 minutes.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add sugar and cornstarch. Beat until smooth and combined.

Add the instant coffee to the hot water...

Add the instant coffee to the hot water and stir until dissolved. Add to the mixing bowl along with the vanilla, sour cream and heavy cream. Continue beating until smooth.

Scrape down the sides and bottom of the...

Scrape down the sides and bottom of the bowl and continue to mix until everything is combined.

Add eggs and yolk one at a time,...

Add eggs and yolk one at a time, mixing slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined.

Pour the cheesecake onto the cooled brownie base...

Pour the cheesecake onto the cooled brownie base and place into a larger pan.

Bring a few cups of water to a...

Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.

Bake at 300°F for about 1 hour and...

Bake at 300°F for about 1 hour and 15 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.

Turn off oven and leave the cheesecake to...

Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.

After an hour, remove cheesecake from waterbath and...

After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack.

Put the chocolate chips into a medium bowl....

Put the chocolate chips into a medium bowl. Set aside.

Heat the heavy whipping cream in a small...

Heat the heavy whipping cream in a small saucepan until it just begins to boil.

Remove hot cream from heat and add the...

Remove hot cream from heat and add the instant coffee granules. Stir until the granules are dissolved.

Pour it over the chocolate chips. Cover the...

Pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.

Remove cover and stir ganache until smooth. If...

Remove cover and stir ganache until smooth. If the chocolate chips don’t melt, microwave ganache in 15 second intervals, stirring after each until smooth and combined.

Pour ganache over cooled cheesecake. Refrigerate cheesecake until...

Pour ganache over cooled cheesecake. Refrigerate cheesecake until firm and chilled, about 8 hours or overnight.

Combine the chopped chocolate and shortening in a...

Combine the chopped chocolate and shortening in a small heat-safe bowl. Microwave in 30 second intervals, stirring after each until melted and smooth.

Pour the chocolate onto the back of a...

Pour the chocolate onto the back of a clean baking sheet and spread into an even layer over the entire sheet. Transfer to refrigerator to set for about 10-15 minutes.

Remove from refrigerator and use a bench scraper...

Remove from refrigerator and use a bench scraper to push into the chocolate and create curls. Place the pieces into a separate bowl or container and refrigerate until ready to use.

The next day: Add all of the ingredients...

The next day: Add all of the ingredients to a medium stainless steel bowl and beat, using a hand mixer until stiff peaks form, about 3-4 minutes.

Once chilled, remove cheesecake from refrigerator and remove...

Once chilled, remove cheesecake from refrigerator and remove the springform pan ring. Transfer cheesecake to a serving platter.

Transfer whipped cream to a pastry bag fitted...

Transfer whipped cream to a pastry bag fitted with a large star tip, I used Wilton 1M. Pipe a border around the top of the cheesecake.

Garnish the centre with chocolate curls and dust...

Garnish the centre with chocolate curls and dust the top of the cheesecake with cocoa powder. Place a chocolate covered coffee bean on top of each whipped cream swirl. Slice and serve!

An irresistible brownie cheesecake recipe made from creamy no-bake peanut butter cheesecake layered with fudgy chocolate brownies, homemade hot fudge, and peanut butter cups.

Brownie Cheesecake

19.5 oz brownie mix (prepared

hot fudge sauce, divided

(8 oz) packages cream cheese, room temperature

peanut butter

(14 oz) can sweetened condensed milk

heavy whipping cream

peanut butter cups, chopped

Bake brownies according to package directions, and allow them to cool completely.

When brownies are cooled, cut them into bars. Remove 3/4 of the bars from the pan and press them into the base of a 9&#8243; springform pan. Set the remaining 1/4 of the brownies aside.

Heat hot fudge sauce for 30 seconds. Spread 3/4 cup onto the brownie base. Set aside.

In the bowl of a stand mixer, beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.

In another bowl, combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold the remaining whipped cream into the peanut butter mixture until smooth and evenly combined.

Spread half of the peanut butter mixture on top of the brownie base. Crumble the remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and, finally, remaining whipped cream.

Sprinkle chopped peanut butter cups over top and drizzle with remaining hot fudge sauce.

Chill for at least 4 hours. Overnight is best.

Release the cheesecake from the pan when ready to serve.

Made this cake for Father's Day and it was a hit!! My husband and family loved it. Thank you for sharing! Wondering if I could freeze the leftovers?

This brownie batter cheesecake is a creamy no-bake cheesecake set on top of a thick brownie layer. Make this cheesecake super simple with a boxed brownie mix, or use your favorite homemade brownie recipe!

Brownie Batter Cheesecake

chocolate brownie mix (19.9 oz)

listed

gelatin

full-fat cream cheese

sauce

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.

Pour the batter into the springform pan and spread evenly. Bake at 350°F for 30-35 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.

For the brownie 

In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.

Microwave the gelatin for 8-10 seconds until it turns back to a liquid, watch closely.

To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add 3 tablespoons of brownie mix and the liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is free of lumps, scraping the bowl occasionally. Next, add the granulated sugar and vanilla extract and beat until incorporated.

Then add 2 cups of dry brownie mix and beat for about 90 seconds until the brownie mix is well incorporated into the cheesecake.

Finally, fold the prepared whipped cream into the cheesecake batter and mix until well combined. Pour the cheesecake batter over the cooled brownie. Cover and refrigerate for 3-4 hours.

For the cheesecake

Prepare a second batch of whipped cream as instructed above. Use a large piping bag fitted with an open star tip to pipe the border of the cheesecake. Drizzle with hot fudge.

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