Fudgy Chocolate Brownie Topped Cheesecake
This Fudgy Chocolate Brownie Topped Cheesecake combines rich, fudgy brownies with creamy cheesecake for a delightful dessert that is both easy to make and indulgent to enjoy.
Ingredients
Brownie Base
- 10 tablespoons butter or dairy free butter adds richness and moisture
- ½ cup dark chocolate chips or semi-sweet chocolate chips provides chocolate flavor and texture
- 2 large eggs, room temperature binds ingredients and adds moisture
- ¾ cup cane sugar sweetens and enhances texture
- ¼ cup brown sugar, packed adds depth and moisture
- 1 teaspoon vanilla boosts overall flavor
- ½ cup gluten free all purpose flour with xanthan gum gives structure and consistency
- ¼ teaspoon baking powder helps with rising
- ½ teaspoon salt balances sweetness
- 1 tablespoon cocoa powder enhances chocolate flavor
Cheesecake Filling
- 1 8 oz bar cream cheese or dairy free cream cheese, room temperature provides creaminess and rich texture
- ¼ cup sugar sweetens filling
- 1 large egg, room temperature binds cream cheese mixture
- 3 tablespoons milk or dairy-free milk adds moisture and creaminess
- ¾ teaspoon vanilla adds to the filling's flavor
Instructions
Preparation
- Preheat your oven, ensuring that the brownie layer rises properly and bakes evenly.
- Use a springform pan for this recipe to simplify the cheesecake's removal once set.
- In a mixing bowl, melt the butter and chocolate chips together until smooth and glossy.
- Let the mixture cool slightly. Then, add the eggs, cane sugar, brown sugar, and vanilla. Mix well until fully incorporated.
- Gently fold in the gluten-free flour, baking powder, salt, and cocoa powder until just combined.
- Pour the brownie batter into the bottom of the springform pan and spread evenly.
Cheesecake Mixture
- In another bowl, beat the cream cheese and sugar together until smooth and lump-free.
- Add the egg, milk, and vanilla to the cream cheese mixture and mix until fully combined.
- Carefully pour the cheesecake filling over the brownie base, spreading it evenly.
Baking
- Place the cheesecake in the oven and bake until the edges are set, but the center slightly jiggles.
- Let the cheesecake cool in the pan, then refrigerate for several hours or overnight.
Notes
Ensure all ingredients are at room temperature for the best texture. Avoid overmixing to maintain fudgy texture. Let the brownie layer cool before adding the filling and chill the cheesecake thoroughly before serving.