Cheesecake Topped Brownies ★★★★★ 859

One day after cutting myself a huge slice of cheesecake I had this thought.

Why does the crust have to be so thin? We need a thick chocolate crust… like say a brownie?

I went and looked to see if anyone else has made this and turns out I’m not the creative food genius I thought I was but I’m OK with that as long as there is a huge slice of our Cheesecake Topped Brownie sitting in front of me.

 Ingredients:

Brownie Base

• 3/4 cup cocoa powder
• 1/2 cup gluten-free 1-1 baking flour
• 1/4 teaspoon baking soda
• 1 Tablespoon cornstarch
• 3/4 cup sugar (or low carb alternative)
• 1/4 teaspoon sea salt
• 2 eggs
• 4 Tablespoons butter, melted (or dairy-free alternative)
• 1/2 cup extra light olive oil
• 2 teaspoons vanilla extract
• 1/2 cup chocolate chips

Cheesecake Layer

• 16  ounce cream cheese, softened (or dairy-free alternative)
• 1/4 to 1/2 cup sugar (or low carb alternative. I personally do 1/4 cup because I can't taste the difference)
• 1/4 cup heavy whipping cream (or dairy-free alternative like coconut cream)
• 2 eggs
• 1 teaspoon vanilla extract

directions:

1. Preheat oven to 350 degrees F
2. In a medium mixing bowl sift together cocoa powder, gluten-free flour, baking soda, cornstarch.
3. Whisk in sugar and salt.
4. Create a well, add egg, melted butter, olive oil, and vanilla extract.
5. Gently mix together until combined. Fold in chocolate chips.
6. Pour into a well-greased 9x13 pan. Bake for 20-22 minutes.
7. As the brownie bakes prepare and follow the directions below for the cheesecake.

Cheesecake Layer

1. In a stand mixer or with hand mixer in a large bowl. Add cream cheese, sugar, whipped cream until it is well mixed together and creamy.
2. Add eggs one at a time until well combined. Mix in vanilla extract,
3. Once the brownie is baked, pour your cheesecake layer into the baked brownie.
4. Turn heat down in oven to 325 degrees F.
5. Bake for 40-45 minutes, or until center of cheesecake is set in the center.
6. Remove from the oven and allow to cool to room temperature before placing in the refrigerator. Refrigerate 12 hours at least before cutting and serving.

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