brownie cheesecake

Keto Brownie Cheesecake is the best of all possible worlds, combining fudgy low carb brownies and sugar-free vanilla cheesecake. It&#39;s my most iconic keto dessert recipe, with good reason!

Keto Brownie Cheesecake Recipe

butter (melted)

Swerve Granular

eggs

tsp vanilla extract

almond flour

cocoa powder

tsp baking powder

tsp salt

water

walnuts or pecans (chopped)

cream cheese (softened)

Swerve Sweetener

heavy cream

Preheat the oven to 325ºF and butter a 9-inch springform pan. If your springform pan is prone to leaking, place it on a cookie sheet.

In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract. Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined.

Stir in a little water at a time to thin the batter to a thick but pourable consistency. Stir in the chopped nuts, if using.

Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes, until set around edges but still soft in the center. Let cool 15 to 20 minutes.

For the brownie base:

Reduce the oven temperature to 300F.

In a large bowl, beat the cream cheese for two minutes, until very smooth. Beat in the sweetener until well combined. Then add the eggs, cream, and vanilla and beat until just combined.

Pour the filling over crust and spread evenly. Bake until the edges are set and the center still jiggles slightly when shaken, 35 to 45 minutes. Remove from oven and let cool.

Run a knife around edges to loosen and then remove the sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.

For the filling:

https://www.youtube.com/watch?v=vpbxludTm6k&t=3s

The famous low carb brownie cheesecake recipe. This is the best keto cheesecake you will ever eat!

Low Carb Keto Brownie Cheesecake

This Turtle Brownie Cheesecake has a brownie bottom, a caramel cheesecake middle and lots of pecans, caramel and chocolate sauce on top! It's a delicious combination of flavors and textures that's perfect for fall!

Turtle Brownie Cheesecake

(168 grams) unsalted butter, melted

(207 grams) sugar

eggs, room temperature

(98 grams) all purpose flour

tbsp (43 grams) natural unsweetened cocoa

gelatin,

tbsp (30 milliliters) cold water, optional

oz (565 grams) cream cheese, room temperature

(104 grams) sugar

(82 grams) brown sugar, unpacked

(180 milliliters) caramel sauce, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

(120 milliliters) heavy whipping cream, cold

tbsp (14 grams) powdered sugar

tbsp (14 grams) natural unsweetened cocoa

Pecans

Chocolate sauce

Caramel sauce

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. NOTE: If your springform pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while baking.
2.

To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
3.

Add the eggs and mix until well combined.
4.

In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.
5.

Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
6.

Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
7.

Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.
8.

In a large bowl, beat the cream cheese, sugar and brown sugar until smooth.
9.

If using gelatin, add it to the cream cheese mixture and mix until smooth.
10

Add the caramel sauce to the cream cheese mixture and mix until smooth.
11

In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
12

Gently fold the whipped cream into the cream cheese mixture.
13

Place the brownie back into the 9 inch springform pan. Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
14

Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
15

Once firm, remove the cheesecake from the springform pan.
16

To make the whipped cream for the top, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form. Pip swirls around the edge of the cheesecake and top with pecans.
17

Finish cheesecake off with some chopped pecans and chocolate and caramel sauce. Refrigerate until ready to serve.

I made this recipe for a friend's daughter and they all loved it. Thanks again for another AWESOME recipe.  I love following your recipes they never disappoint always amazing.

Here's what you need: brownie mix, chocolate cheesecake, red velvet cake mix, vanilla cheesecakes, chocolate chip cookie dough, cream cheese icing, chocolate ganache, chocolate, springform pans

Triple-Decker Cheesecake Tower Recipe by Tasty

chocolate cheesecake, 8 inch (20 cm) prepared

vanilla cheesecakes, 8 inch (20 cm) prepared

oz chocolate chip cookie dough

cream cheese icing

chocolate ganache

oz chocolate, chopped

springform pans, 9 inch (23 cm)

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In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.

In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.

In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.

Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.

Chill the cakes overnight in the refrigerator.

Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.

Add the cookie cake to the platter and spread the top with layer of frosting.

Stack the brownie cake on top, then spread another layer of frosting on top.

Finally, place the red velvet cake on top, then frost the top and sides evenly.

Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.

Decorate the lower part of the cake by pressing the chocolate chunks into the sides.

https://vid.tasty.co/output/107998/landscape_480/1536168099

Rich, chewy brownies and sweet, creamy cheesecake come together to create this homemade Brownie Bottom Cheesecake. It&#039;s so easy to make and decadently delicious - you&#039;ll absolutely love this recipe!

Brownie Bottom Cheesecake

brownie box mix (batter prepared according to package directions)

cream cheese (softened (I used 2 8-ounce packages))

sugar

vanilla extract

hot fudge sauce

Preheat oven to 350F.

Grease a 9 or 10-inch springform pan with non-stick cooking spray. Pour the brownie batter evenly into the pan; set aside.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, eggs, and vanilla extract and mix well.

Scoop the cream cheese mixture over top of the brownie batter and gently spread out to cover the brownie batter.

Bake the cheesecake at 350F for 30 minutes, then reduce the heat to 325F and bake for an additional 15 minutes. Remove from the oven and cool to room temperature in the pan before removing the springform pan.

Scoop the hot fudge sauce into a piping bag (or a zip top bag with the corner cut off) and pipe onto the top of the cheesecake. Cut and serve.

Heart-stopping layers of chewy brownie, chocolate chip cookie cheesecake filling, and rich chocolate Oreo whipped cream come together in this decadent Oreo brookie cheesecake. 

Oreo Brookie Cheesecake

tbsp (140 grams) unsalted butter, melted

(678 grams) cream cheese, room temperature

(225 grams) brown sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

(128 grams) chopped chocolate chip cookies

chocolate chips

(57 grams) natural unsweetened cocoa

Oreo crumbs

oreos

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, combine the butter, sugar and vanilla extract.

Add the eggs and mix until well combined.

Add the dry ingredients to the egg mixture and mix until well combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.

When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and allow to cool for about 10 minutes.

Remove the sides of the springform pan, wash, respray with non-stick spray and reattach to the springform pan bottom, with the brownie still on it. You can skip this step, but I find that the edges of the final cheesecake look best if you wash the sides of the pan before adding the cheesecake filling.

For the brownie bottom

In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Stir in the chocolate chip cookies and chocolate chips.

Pour the cheesecake batter evenly over the brownie.

Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. I like to gently jiggle the cheesecake around inside the pan to loosen it from the edges of the pan before I put it into the fridge. It can help the pan sides be removed later. Once completely cool and firm, remove from the springform pan sides and place on a serving plate.

For the cookie cheesecake filling 

To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

Stir in the Oreo crumbs and chopped Oreos.

Pipe swirls of the whipped cream around the outside edge of the cheesecake. Because of the chunks in the whipped cream, it’s best to use a round tip. I used Ateco 808.

Fill in the center of the cheesecake with the remaining whipped cream and top with additional chopped Oreos and chocolate chip cookies.

Refrigerate cheesecake until ready to serve. Cheesecake lasts best for 3-4 days when well covered and refrigerated.

To finish it off

Awesome recipe, this is a keeper! Thank you!

https://www.youtube.com/watch?v=J4aFyqOqEYM

This Oreo Brookie Cheesecake recipe is made with a chewy brownie bottom, chocolate chip cookie cheesecake filling and Oreo whipped cream! It’s FULL of chocolate and so addicting!

Recipe: https://www.lifeloveandsugar.com/oreo-brookie-cheesecake/

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 Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!

Kahlua Coffee Brownie Cheesecake

tbsp (43 grams) natural unsweetened cocoa powder

instant coffee granules

tbsp (30 milliliters) Kahlua, warm

oz (227 grams) semi sweet chocolate chips

tbsp (75 milliliters) Kahlua

tbsp (75 milliliters) heavy whipping cream

(120 milliliters) heavy whipping cream

tbsp (30 milliliters) Kahlua

tbsp (43 grams) powdered sugar

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the butter, sugar and vanilla extract in a medium sized bowl.
3.

In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
5.

Add the dry ingredients to the egg mixture and mix until well combined.
6.

Pour the batter into the prepared pan and spread evenly.
7.

Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
TO MAKE THE CHEESECAKE FILLING:

id=&#8221;instruction-step-9&#8243;>1. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
2.

Add the sour cream and mix on low speed until well combined.
3.

In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
4.

Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
5.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6.

When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
7. W

ap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bak

for 1 hour 15 minutes. The center should be set, but still jiggly.
9. Tur

off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Cr

ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Re

ove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE:

instruction-step-20&#8243;>1. To make the ganache, place the chocolate chips in a small heat proof bowl.
2. Com

ine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
3. Pou

the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
4. Pou

the chocolate ganache onto the top of the cheesecake and spread evenly.
5. To

ake the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
6. Pip

the whipped cream onto the top of the cheesecake. I used Ateco tip 844.
7. Spr

nkle the top of the cheesecake with cocoa powder, if desired.
8. Ref

igerate until ready to serve. Cheesecake is best for 3-5 days.

Top 7 brownie cheesecake recipes from across the web

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Top Tags

Keto Brownie Cheesecake Recipe

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Triple-Decker Cheesecake Tower Reci...

Brownie Bottom Cheesecake

Oreo Brookie Cheesecake

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Kahlua Coffee Brownie Cheesecake

Top 7 brownie cheesecake recipes from across the web

The most viewed brownie cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Brownie Cheesecake Recipe

Turtle Brownie Cheesecake

Triple-Decker Cheesecake Tower Reci...

Brownie Bottom Cheesecake

Oreo Brookie Cheesecake

Brownie Cheesecake

Kahlua Coffee Brownie Cheesecake

The most viewed brownie cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine