Gluten-Free American Brownie Cheesecake Recipe

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:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan, lining the bottom with parchment paper.
2. In a microwave-safe bowl, melt the butter and milk chocolate in 30-second intervals, stirring in between, until smooth.
3. Add vegetable oil and cocoa powder to the melted chocolate mixture and stir to combine.
4. Mix in both sugars until fully combined.
5. Add eggs, salt, and vanilla extract, whisking until well incorporated.
6. Gently fold in the gluten-free flour with a rubber spatula until just combined.
7. Pour the brownie batter evenly into the prepared pan and bake for 17-19 minutes, or until the top appears set.

Cheesecake Layer:

1. While the brownies bake, beat the cream cheese on medium speed for about 2 minutes until smooth and fluffy.
2. Add the sugar and mix until fully combined.
3. Add vanilla extract, sour cream, flour, and heavy cream. Mix until smooth.
4. Add eggs, one at a time, mixing each for about 10 seconds.
5. Once the brownie layer is done, pour the cheesecake batter over the brownies.
6. Lower the oven temperature to 325°F (160°C). Bake the cheesecake for 45 minutes or until the center is slightly jiggly.
7. Turn off the oven, crack the door open, and let the cheesecake sit for 45 minutes.
8. 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:

1. Chop the Hershey’s chocolate bar into small pieces and place them in a medium heatproof bowl.
2. Heat the heavy cream until it starts to bubble around the edges, then pour it over the chocolate.
3. Let it sit for 2 minutes, then stir until the ganache is smooth.
4. 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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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!