This Gluten-Free American Brownie Cheesecake combines the rich flavors of a decadent brownie with the creamy, tangy goodness of cheesecake, all topped with a luscious ganache. Perfect for those with dietary restrictions, this dessert is sure to impress at any gathering. It’s a luxurious treat that blends the best of both worlds for a truly indulgent dessert experience.

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 (or 4 ounces of one type)
- 1 ½ cups sugar
- 4 large eggs (room temperature)
- 1 cup cocoa powder
- ¼ cup vegetable oil
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Cheesecake Layer:
- 2 (8 oz) packages cream cheese (room temperature)
- 1 tablespoon gluten-free 1:1 flour
- ⅔ cup sugar
- 1 ½ teaspoons 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:
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a microwave-safe bowl, melt the butter and milk chocolate in 30-second intervals, stirring in between, until smooth.
- Add vegetable oil and cocoa powder to the melted chocolate mixture and stir to combine.
- Mix in both sugars until fully combined.
- Add eggs, salt, and vanilla extract, whisking until well incorporated.
- Gently fold in the gluten-free flour with a rubber spatula until just combined.
- Pour the brownie batter evenly into the prepared pan and bake for 17-19 minutes, or until the top appears set.
Cheesecake Layer:
- While the brownies bake, beat the cream cheese on medium speed for about 2 minutes until smooth and fluffy.
- Add the sugar and mix until fully combined.
- Add vanilla extract, sour cream, flour, and heavy cream. Mix until smooth.
- Add eggs, one at a time, mixing each for about 10 seconds.
- Once the brownie layer is done, pour the cheesecake batter over the brownies.
- Lower the oven temperature to 325°F (160°C). Bake the cheesecake for 45 minutes or until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake sit for 45 minutes.
- Remove the cheesecake and allow it to cool at room temperature for 2-3 hours before transferring it to the fridge. Cover and chill for at least 4 hours or overnight.
Ganache:
- Chop the Hershey’s chocolate bar into small pieces and place them in a medium heatproof bowl.
- Heat the heavy cream until it starts to bubble around the edges, then pour it over the chocolate.
- Let it sit for 2 minutes, then stir until the ganache is smooth.
- Pour the ganache over the cooled cheesecake, spreading evenly.
Topping (Optional):
- Add crushed walnuts or pecans to the edge of the ganache while it is still wet for a crunchy, nutty contrast.
Allow the ganache to set by refrigerating the cheesecake for at least 1 hour before serving.
Why You’ll Love This Recipe
This Gluten-Free American Brownie Cheesecake is the perfect balance of two beloved desserts: fudgy brownies and creamy cheesecake. The brownie base is rich and decadent, while the cheesecake layer is smooth and tangy. Topped with a luscious chocolate ganache, this dessert is a crowd-pleaser that will satisfy any chocolate craving. It’s also gluten-free, making it suitable for those with dietary restrictions without sacrificing flavor or texture.
Tips
- Room Temperature Ingredients: Make sure both the cream cheese and eggs are at room temperature to ensure a smooth cheesecake batter.
- Check for Doneness: The cheesecake should be slightly jiggly in the center but firm around the edges. Overbaking can result in a dry cheesecake.
- Smooth Ganache: Be patient when making the ganache, as stirring it too soon can result in an uneven texture. Let the cream sit on the chocolate for a couple of minutes before stirring.
Variations and Substitutions
- Chocolate: You can substitute the semi-sweet and milk chocolate for dark chocolate if you prefer a richer flavor.
- Flour: If you’re not concerned about gluten, you can use regular all-purpose flour in place of the gluten-free 1:1 flour.
- Nut-Free: Omit the nuts if you’re serving guests with nut allergies, or top with shredded coconut or chocolate chips instead.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made in advance and stored in the refrigerator for up to 3 days before serving.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake (without the ganache) for up to 1 month. To freeze, wrap it tightly in plastic wrap and foil, then thaw it in the fridge before serving.
What can I substitute for sour cream?
You can substitute sour cream with dairy-free yogurt for a similar texture and tanginess, or use extra heavy cream.
Serving Suggestions
- Serve this cheesecake on its own, or with a side of fresh berries or a drizzle of caramel sauce for added flavor.
- Pair with a cup of coffee or a glass of dessert wine for a sophisticated treat.
- For a special occasion, top with whipped cream and chocolate shavings.
This Gluten-Free American Brownie Cheesecake is the ultimate dessert to satisfy all your chocolate and cheesecake cravings. Enjoy the rich, indulgent layers, and share with family and friends!
Gluten-Free American Brownie Cheesecake Recipe
10
servings30
minutes2
hours30
minutesIngredients
Brownie Layer:
½ cup gluten-free 1:1 flour
½ cup salted butter (room temperature)
2 ounces semi-sweet chocolate
2 ounces milk chocolate (or 4 ounces of one type)
1 ½ cups sugar
4 large eggs (room temperature)
1 cup cocoa powder
¼ cup vegetable oil
½ cup light brown sugar
2 teaspoons vanilla extract
½ teaspoon salt
Cheesecake Layer:
2 (8 oz) packages cream cheese (room temperature)
1 tablespoon gluten-free 1:1 flour
⅔ cup sugar
1 ½ teaspoons 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
Directions
- Brownie Layer:
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a microwave-safe bowl, melt the butter and milk chocolate in 30-second intervals, stirring in between, until smooth.
- Add vegetable oil and cocoa powder to the melted chocolate mixture and stir to combine.
- Mix in both sugars until fully combined.
- Add eggs, salt, and vanilla extract, whisking until well incorporated.
- Gently fold in the gluten-free flour with a rubber spatula until just combined.
- Pour the brownie batter evenly into the prepared pan and bake for 17-19 minutes, or until the top appears set.
- Cheesecake Layer:
- While the brownies bake, beat the cream cheese on medium speed for about 2 minutes until smooth and fluffy.
- Add the sugar and mix until fully combined.
- Add vanilla extract, sour cream, flour, and heavy cream. Mix until smooth.
- Add eggs, one at a time, mixing each for about 10 seconds.
- Once the brownie layer is done, pour the cheesecake batter over the brownies.
- Lower the oven temperature to 325°F (160°C). Bake the cheesecake for 45 minutes or until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake sit for 45 minutes.
- Remove the cheesecake and allow it to cool at room temperature for 2-3 hours before transferring it to the fridge. Cover and chill for at least 4 hours or overnight.
- Ganache:
- Chop the Hershey’s chocolate bar into small pieces and place them in a medium heatproof bowl.
- Heat the heavy cream until it starts to bubble around the edges, then pour it over the chocolate.
- Let it sit for 2 minutes, then stir until the ganache is smooth.
- Pour the ganache over the cooled cheesecake, spreading evenly.
- Topping (Optional):
- Add crushed walnuts or pecans to the edge of the ganache while it is still wet for a crunchy, nutty contrast.
- Allow the ganache to set by refrigerating the cheesecake for at least 1 hour before serving.
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