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Slice of Chocolate Brownie Cheesecake {Gluten Free} and fork on white plate
Chocolate Brownie Cheesecake {Gluten Free}
Prep Time
40 mins
Cook Time
3 hrs 55 mins
Chill Overnight
8 hrs
Total Time
4 hrs 35 mins
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.
Course: Dessert
Cuisine: American, Gluten free
Yield: 16 servings
Calories: 470 kcal
Brownie Crust:
  • 3 ounces bittersweet chocolate roughly chopped
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar firmly packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup gluten free flour
Cheesecake Filling:
  • 24 ounces cream cheese at room temperature
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 6 ounces bittersweet chocolate melted and cooled
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 6 ounces bittersweet chocolate roughly chopped
  • 1/2 cup heavy cream
  • chocolate sprinkles for garnish
Prepare the Brownie Crust:
  1. Preheat oven to 350-degrees. Grease a 9-inch round springform pan.
  2. 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.
  3. Combine the sugars, egg, vanilla, and salt. Add the chocolate mixture and stir until combined. Stir in the gluten free flour until just combined.
  4. 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:
  1. 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.
  2. 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.
  3. Add the cooled chocolate and mix until thoroughly combined. Mix in the sour cream.
  4. Pour the batter onto the cooled brownie crust in pan. Spread evenly.
  5. Bake for 15 minutes.
  6. Reduce oven temperature to 200-degrees. Continue baking for 2 hours.
  7. 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.
  8. Cover cheesecake loosely and refrigerate overnight.
Prepare the Ganache:
  1. Place the bittersweet chocolate in a heat-proof bowl.
  2. In a small saucepan, heat the cream over medium heat until it begins to bubble around the edges.
  3. Pour the cream over the chocolate and whisk until smooth.
  4. 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.


Recipe adapted from Bake or Break

Nutrition Facts
Chocolate Brownie Cheesecake {Gluten Free}
Amount Per Serving
Calories 470 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Cholesterol 110mg37%
Sodium 201mg9%
Potassium 265mg8%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 30g33%
Protein 6g12%
Vitamin A 885IU18%
Vitamin C 0.1mg0%
Calcium 85mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.