This Brownie Cheesecake bakes a fudgy brownie base topped with a smooth, creamy cheesecake layer in a springform pan, then finishes with swirls of reserved brownie batter for an attractive marbled slice. The recipe uses coconut sugar in the brownie for a subtle caramel note that complements the tang of the cheesecake. Greek yogurt can be used alongside or in place of sour cream in the filling to add protein and a lighter tang while preserving a silky texture.
Both layers bake together from raw—no pre-baking required. A three-stage cooling routine is essential to prevent cracks and produce a clean, creamy texture: leave the turned-off oven slightly ajar for two hours, cool at room temperature for four hours, then refrigerate overnight to fully set the filling.
What is a Brownie Cheesecake?
A Brownie Cheesecake layers a dense, fudgy brownie with a rich cheesecake filling in a single springform pan. Some reserved brownie batter is swirled into the cheesecake layer before baking, creating a chocolate marble pattern in every slice. The combination yields contrasting textures: a chewy, chocolatey base with a silky, tangy top.
Ingredients
Brownie Batter
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar (or granulated sugar)
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour (or all-purpose flour)
- ½ cup additional dark chocolate chips (optional)
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- ½ cup Greek yogurt or sour cream
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- 1 tbsp gluten free flour (or all-purpose/cornstarch)
- 2 eggs, room temperature
What Each Ingredient Does
Coconut sugar and Greek yogurt
Coconut sugar brings a toasty, caramel-like flavor to the brownie that enhances the contrast with the tangy cheesecake. Granulated sugar works 1:1 as a substitute but with less depth. Greek yogurt lightens the filling and adds protein; sour cream can be used for a richer, more traditional taste. Choose full-fat varieties for best texture.
Room temperature cream cheese and eggs
Warm cream cheese whips into a smooth, lump-free filling. Cold cream cheese and eggs can cause lumps and uneven mixing. Remove both from the fridge at least 45 minutes before starting, or soften cream cheese in a warm water bath for a few minutes if needed.
Flour in both layers
A small amount of flour in the brownie base stabilizes the texture under the cheesecake weight. A tablespoon of flour in the filling helps it set without changing the flavor. All-purpose flour can replace gluten-free flour in the same amounts if preferred.
How to Make Brownie Cheesecake, Step-by-Step
Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and set aside.
1. Make the brownie batter: Combine melted butter and 1 cup dark chocolate chips in a bowl. Stir until smooth; warm briefly in the microwave, if needed. Let cool slightly.
2. Whisk the eggs and coconut sugar until light and frothy, about 2–3 minutes. Stir in the melted chocolate mixture, then add dark cocoa powder, vanilla, flour, and any optional espresso powder. Fold in the extra chocolate chips if using.
3. Pour about ¾ of the brownie batter into the lined pan and smooth into an even layer. Reserve the remaining batter for swirling.
4. Make the cheesecake filling: Beat the room-temperature cream cheese, Greek yogurt (or sour cream), vanilla, sugar, and flour with an electric mixer until fully smooth. Add the eggs one at a time and mix just until combined—do not overmix.
5. Pour the cheesecake filling over the brownie layer. Spoon dollops of the reserved brownie batter over the top and swirl gently with a knife or spatula to create a marbled effect.
6. Bake for 45–50 minutes, or until the center of the cheesecake still has a slight jiggle while the edges look set. Turn the oven off, crack the oven door open slightly, and leave the cheesecake inside for 2 hours to cool gradually.
7. Remove from the oven and cool at room temperature for 4 hours. Cover and refrigerate overnight to let the cheesecake firm and develop flavor. Slice cold for the cleanest cuts and best texture.
Why the Three-Stage Cooling Process Prevents Cracks
Cheesecakes crack when the surface cools too quickly, which causes the egg proteins to contract and pull the surface apart. Gradual cooling—first in the turned-off oven with the door ajar, then at room temperature, and finally in the refrigerator—reduces sudden temperature shifts and minimizes cracking while allowing the filling to set evenly.
Tips for the Best Result
Use room-temperature ingredients throughout
Cold cream cheese and eggs can cause lumps and uneven texture. If you forgot to bring them to room temperature, soften the cream cheese in warm water and place eggs in warm water for a few minutes.
Electric mixer for the cheesecake, hand mixing for the brownie
Use an electric mixer for the cheesecake filling to ensure smoothness. The brownie batter can be mixed by hand.
Do not overmix after the eggs go in
Overmixing introduces air that expands during baking and leads to cracks. Mix only until the eggs are incorporated.
Swirl lightly
A few gentle figure-eight motions create a pretty marble pattern. Over-swirling blends the layers into a single color and loses the contrast.
Substitutions
- GF flour (brownie): all-purpose flour (same amount).
- GF flour (cheesecake): all-purpose flour or cornstarch (same amount).
- Coconut sugar: granulated sugar 1:1 (less caramel depth).
- Greek yogurt: sour cream (same amount) for a richer filling.
- Dark chocolate chips: semi-sweet chips for a slightly sweeter base.
Storage
Refrigerator: Store covered for up to 5 days. Slices hold their shape best when chilled.
Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
No. Both layers bake simultaneously from raw. Pour the brownie batter in, add the cheesecake filling, swirl, and bake.
A slight jiggle in the center is normal. The cheesecake firms as it cools through the three-stage process. Remove it when the center wobbles like gelatin and the edges appear set.
Yes. Sour cream can be used in the same amount for a richer, more traditional cheesecake flavor.
Common causes include overmixing after the eggs are added, skipping the oven-cooling step, or sudden temperature changes. Follow the three-stage cooling process and avoid overmixing.
Notes
- If you are not gluten free, all-purpose flour works in the same amounts.
- Do not pre-bake the brownie base—both layers bake together.
- Always use room-temperature cream cheese for a smooth filling.
- Use an electric mixer for the cheesecake filling to avoid lumps.
- The cheesecake is finished when the center still jiggles slightly; it will firm as it cools.
- Store leftovers in the refrigerator for up to 5 days or freeze slices for longer storage.