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Home » Recipes » Dessert

Chocolate Brownie Cheesecake {Gluten Free}

Mar 22, 2019 · 4 Comments

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Top image is overhead view of a gluten free chocolate brownie cheesecake, middle image is a brown text overlay, and bottom image is a slice of cheesecake and dessert fork on white plate.

This delicious chocolate cheesecake is a truly decadent dessert.  The rich cheesecake sits on a brownie base and is topped with chocolate ganache.  If you love chocolate but need to avoid gluten, this Chocolate Brownie Cheesecake is for you.

Overhead view of Chocolate Brownie Cheesecake {Gluten Free} on white plate with white snack plates and cake server in background

Chocolate Brownie Cheesecake

I’m a big fan of chocolate and Jim’s a big fan of cheesecake.  Not sure why it took me so long to share a chocolate cheesecake recipe with you.  Unlike many cheesecake recipes, this one doesn’t require a water bath.

Full disclosure, this cheesecake is over-the-top sweet and chocolaty.  It’s a perfect treat for me, but too rich for Jim.

If you’re not a big chocolate fan, then try my Gluten Free Banana Cake with Cream Cheese Frosting or Lemon Loaf Cake with Lemon Glaze.

There’s a lot of inactive time involved in making this cheesecake, but it’s definitely worth the effort.  You may be tempted to shorten the chilling time, but you’ll be rewarded for your patience.

How to Make Chocolate Brownie Cheesecake

Prepare the Brownie Crust:

Preheat oven to 350-degrees.  Grease a 9-inch round springform pan.

Place the chocolate and butter in a microwave-safe bowl.  Heat at medium power in 30-second increments until butter has melted and chocolate melts when stirred (photos 1 & 2).  Stir until smooth.  Set aside to cool slightly.

In a medium mixing bowl, combine the sugars, egg, vanilla, and salt (photo 3).  Add the chocolate mixture and stir until combined.  Stir in the gluten free flour until just combined (photo 4).

Transfer the mixture to the prepared pan and spread evenly (photo 5).  Bake 15 to 20 minutes, or until a wooden pick inserted in the center comes out with moist crumbs.

Set the pan on a wire rack and allow to cool completely (photo 6).

Chocolate Brownie Cheesecake {Gluten Free} Process 1

Prepare the Cheesecake Filling:

Melt 6 ounces of chopped bittersweet chocolate in a heat-proof bowl placed over a pan of simmering water (photo 7).  Stir until smooth, then remove from heat and allow to cool.

Using an electric mixer on medium speed, beat the cream cheese, sugar, and cocoa powder until thoroughly combined and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Mix in the vanilla (photos 8 & 9).

Add the cooled chocolate and mix until thoroughly combined.  Mix in the sour cream (photos 10 & 11).

Pour the batter onto the cooled brownie crust and spread evenly (photo 12).

Chocolate Brownie Cheesecake {Gluten Free} Process 2

Bake for 15 minutes.

Reduce oven temperature to 200-degrees.  Continue baking for 2 hours.

Turn oven off.  Remove the cheesecake from the oven and gently run a knife around the edges of the pan.

Return the cheesecake to the oven.  Leave the cheesecake in the oven for 2 hours.

Cover cheesecake loosely and refrigerate overnight.

Prepare the Ganache:

Place the bittersweet chocolate in a heat-proof bowl (photo 13).

In a small saucepan, heat the cream over medium heat until it begins to bubble around the edges.

Pour the cream over the chocolate and whisk until smooth (photos 14 & 15).

Chocolate Brownie Cheesecake {Gluten Free} Process 3

Spread the ganache over the chilled cheesecake.  Cover with chocolate sprinkles.

Return the cheesecake to the refrigerator for 10 minutes to allow the ganache to set.

Overhead view of Chocolate Brownie Cheesecake {Gluten Free} in springform pan

Tips for Making Chocolate Brownie Cheesecake

  • Be careful to not overbake the brownie bottom of this cheesecake. Only bake until a pick inserted in the middle comes out with moist crumbs.  If you bake until the pick comes out clean, the firmness of the brownie layer will make it difficult to slice the cheesecake.
  • Always use softened (room temperature) cream cheese. The cream cheese blends better with the other ingredients when it’s softened.  Cream cheese straight from the fridge will be too cold and will leave your mixture lumpy instead of creamy.
  • Check your gluten free flour blend for xanthan gum. If it doesn’t contain it, try adding ¼ teaspoon to the brownie crust ingredients.

 

Slice of Chocolate Brownie Cheesecake {Gluten Free} and fork on white plate

The cheesecake can be stored, in an airtight container for up to 5 days in the refrigerator.  You can also freeze individual slices by wrapping them in plastic wrap and placing in freezer-safe storage bags.

If you love chocolate, you’ll want to try this Chocolate Brownie Cheesecake.  The three layers of chocolate make this dessert irresistible.  Happy Baking!

More Gluten Free Desserts to Try

  • Lemon Blueberry Bread with Lemon Glaze
  • Gluten Free Chocolate Sour Cream Bundt Cake
  • Apple Walnut Crumb Cake {Gluten Free}
  • White Chocolate Coconut Brownies
  • Cranberry Coffee Cake
  • Gluten Free Lemon Bars

Find more tasty recipes in the Recipe Index.

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

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Slice of Chocolate Brownie Cheesecake {Gluten Free} and fork on white plate

Chocolate Brownie Cheesecake {Gluten Free}

Connie @ Flavor Walk
This rich cheesecake sits on a brownie base and is topped with chocolate ganache. If you love chocolate, but need to avoid gluten, this Chocolate Brownie Cheesecake is for you.
5 from 2 votes
Print Recipe Pin Recipe
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Prep Time 40 mins
Cook Time 3 hrs 55 mins
Chill Overnight 8 hrs
Total Time 4 hrs 35 mins
Course Dessert
Cuisine American, Gluten free
Servings 16 servings
Calories 470 kcal

Ingredients
  

Brownie Crust:

  • 3 ounces bittersweet chocolate roughly chopped
  • ¼ cup unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup brown sugar firmly packed
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup gluten free flour

Cheesecake Filling:

  • 24 ounces cream cheese at room temperature
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 6 ounces bittersweet chocolate melted and cooled
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream

Ganache:

  • 6 ounces bittersweet chocolate roughly chopped
  • ½ cup heavy cream
  • chocolate sprinkles for garnish

Instructions
 

Prepare the Brownie Crust:

  • Preheat oven to 350-degrees. Grease a 9-inch round springform pan.
  • Place the chocolate and butter in a microwave-safe bowl. Heat at medium power in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  • Combine the sugars, egg, vanilla, and salt. Add the chocolate mixture and stir until combined. Stir in the gluten free flour until just combined.
  • Transfer the mixture to the prepared pan and spread evenly. Bake 15 to 20 minutes, or until a wooden pick inserted into the center comes our with moist crumbs. Set the pan on a wire rack and allow to cool completely.

Prepare the Cheesecake Filling:

  • Melt 6 ounches of chopped bittersweet chocolate in a heat-proof bowl placed over a pan of simmering water. Stir until smooth, then remove from heat and allow to cool.
  • Using an electric mixer on medium speed, beat the cream cheese, sugar, and cocoa powder until thoroughly combined and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  • Add the cooled chocolate and mix until thoroughly combined. Mix in the sour cream.
  • Pour the batter onto the cooled brownie crust in pan. Spread evenly.
  • Bake for 15 minutes.
  • Reduce oven temperature to 200-degrees. Continue baking for 2 hours.
  • Turn oven off. Remove the cheesecake from the oven and gently run a knife around the edges of the pan. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
  • Cover cheesecake loosely and refrigerate overnight.

Prepare the Ganache:

  • Place the bittersweet chocolate in a heat-proof bowl.
  • In a small saucepan, heat the cream over medium heat until it begins to bubble around the edges.
  • Pour the cream over the chocolate and whisk until smooth.
  • Spread the ganache over the chilled cheesecake and cover with chocolate sprinkles. Place cheesecake in refrigerator for 10 minutes to allow the ganache to set.

Notes

  • Be careful to not overbake the brownie bottom of this cheesecake. Only bake until a pick inserted in the middle comes out with moist crumbs. If you bake until the pick comes out clean, the firmness of the brownie layer will make it difficult to slice the cheesecake.
  • Always use softened (room temperature) cream cheese. The cream cheese blends better with the other ingredients when it’s softened. Cream cheese straight from the fridge will be too cold and will leave your mixture lumpy instead of creamy.
  • Check your gluten-free flour blend for xanthan gum. If it doesn’t contain it, try adding ¼ teaspoon to the brownie crust ingredients.
 
Recipe adapted from Bake or Break

Nutrition

Calories: 470kcalCarbohydrates: 38gProtein: 6gFat: 33gSaturated Fat: 18gCholesterol: 110mgSodium: 201mgPotassium: 265mgFiber: 2gSugar: 30gVitamin A: 885IUVitamin C: 0.1mgCalcium: 85mgIron: 2.4mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

This delicious chocolate cheesecake is a truly decadent dessert. The rich cheesecake sits on a brownie base and is topped with chocolate ganache. If you love chocolate, but need to avoid gluten, this Chocolate Brownie Cheesecake is for you.
Top image is slice of gluten free chocolate brownie cheesecake with fork on white plate, middle image is gray text overlay, bottom image is close up view of the side of the whole cheesecake.

More Dessert Recipes

  • Gluten Free Triple Chocolate Chip Brownies
  • Gluten Free Chocolate Sour Cream Bundt Cake
  • Festive Holiday Gluten-Free Almond Puff
  • Gluten Free Peppermint Meltaway Cookies

Thanks for sharing this recipe!

  • 136

Reader Interactions

Comments

  1. Saige Drecksler says

    July 09, 2020 at 10:10 pm

    First cheesecake I ever made in my life and it turned out perfectly. I made this for my dad for Father's day after he asked for a chocolate cheesecake. So I found the chocolatiest gluten free cheesecake I possibly could 😂. Thanks for sharing!

    Reply
    • Flavor Walk says

      July 11, 2020 at 9:12 am

      Hi Saige,

      I'm very happy to hear you enjoyed the cheesecake. Thank you for taking time to leave a comment.

      Reply
  2. Gabby Rose says

    August 09, 2020 at 7:18 pm

    This looks awesome, I was wondering if I could use the brownie bottom with a different recipe? I love chocolate but my friend is more of a classic kinda dude¯\_(ツ)_/¯

    Reply
    • Flavor Walk says

      August 10, 2020 at 6:07 pm

      Hi Gabby,
      I haven't tried the brownie bottom with a different recipe. Cheesecake can be a bit temperamental so I'm not sure it would work with another cheesecake recipe. If you try it, I'd love to hear how it turns out. Thanks for stopping by.

      Reply

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