Brownie Cheesecake

This Brownie Cheesecake bakes a fudgy brownie base and a smooth, creamy cheesecake filling in a springform pan, then swirls reserved brownie batter through the top for a marble finish in every slice! The brownie batter uses coconut sugar, which adds a natural caramel depth that pairs exceptionally well with the tang of the cheesecake layer. Greek yogurt works alongside or in place of sour cream in the filling, adding protein and a lighter tang without changing the creamy, smooth texture.

Both layers bake from raw at the same time, with no pre-baking needed. The three-stage cooling process does the most critical work: oven cooling with the door slightly ajar for two hours, room temperature cooling for four hours, then overnight refrigeration.

What is a Brownie Cheesecake?

A Brownie Cheesecake is a baked dessert that combines a fudgy chocolate brownie base with a smooth, creamy cheesecake filling baked on top simultaneously in a springform pan. Reserved brownie batter swirls into the cheesecake layer before baking to create a chocolate marble pattern through every slice. The two layers bake together from raw and set during a multi-stage cooling process before serving.

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, see note
• ½ cup dark chocolate chips

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, see note
• 2 eggs

What Each Ingredient Does

Coconut sugar and Greek yogurt

Coconut sugar sweetens the brownie batter with a caramel and molasses undertone that pairs well with the tangy cheesecake filling. Granulated sugar substitutes at 1:1. Half a cup of Greek yogurt balances the cream cheese with lighter tang and more natural protein.

Sour cream substitutes at the same amount for a richer, more traditional cheesecake texture. Use a thick, full-fat variety of either.

Room temperature cream cheese and eggs

Room temperature cream cheese beats into a completely smooth, lump-free filling. Cold cream cheese leaves lumps that no amount of mixing removes. The eggs in the cheesecake filling also need to be room temperature to incorporate evenly. Pull both from the refrigerator at least 45 minutes before starting.

GF flour in both layers

One quarter cup of GF flour holds the brownie base together under the cheesecake weight. One tablespoon of GF flour in the cheesecake filling stabilizes it during baking. All-purpose flour substitutes at the same amounts in both components.

How to Make Brownie Cheesecake, Step-by-Step

First, preheat oven to 350 degrees Fahrenheit. Line a springform pan with parchment paper.

Make the brownie batter. Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in extra chocolate chips if desired.

Pour ¾ of the batter into the lined pan. Smooth out into one even layer. Reserve the remaining batter to swirl into the cheesecake filling.

Then, make the cheesecake filling. In a large mixing bowl or the bowl of a stand mixer, add the cream cheese, Greek yogurt, vanilla, sugar and flour. Use an electric mixer to beat until fully creamy.

Then, add in the two eggs. Mix until just combined. Do not over mix.

Pour the cheesecake filling on top of the brownie batter. Then, add the remaining brownie batter. Swirl together.

Bake for 45 to 50 minutes, or until the cheesecake is slightly jiggly in the middle. Turn the oven off and slightly open the oven door.

Allow the cheesecake to cool down in the oven for 2 hours with the door slightly ajar.

Finally, remove from the oven. Cool at room temperature for 4 hours then place covered in the fridge overnight.

Lastly, remove from the fridge and serve!

Why the Three-Stage Cooling Process Prevents Cracks

Cheesecakes crack when they cool too quickly. A sudden temperature change causes the egg proteins to contract rapidly, pulling the surface apart. Leaving the cheesecake in the turned-off oven with the door slightly ajar for two hours slows the initial drop dramatically.

The four-hour room temperature rest continues the gradual cooldown before refrigeration. Each stage reduces cracking risk by preventing sudden temperature shifts. Overnight refrigeration then lets the filling set fully and develop its final texture.

Tips for the Best Result

Use room temperature ingredients throughout

Cold cream cheese and eggs cause lumpy, cracked cheesecake. If you forgot to pull them ahead of time, set the cream cheese in warm water for 10 minutes and the eggs in a bowl of warm water for 5 minutes.

Electric mixer for the cheesecake, hand mixing for the brownie

The brownie batter comes together by hand. The cheesecake filling requires an electric or stand mixer. Hand mixing leaves lumps that bake into an uneven texture.

Do not overmix after the eggs go in

Overmixing incorporates air that expands during baking and causes cracks. Mix until the eggs are just combined, then stop.

Swirl lightly

A few gentle figure-eight passes creates a marble pattern. Over-swirling muddies the two layers into one color and loses the visual contrast.

Substitutions

Original	Substitute	Notes
GF flour (brownie)	All-purpose flour (same amount)	Direct swap
GF flour (cheesecake)	All-purpose flour or cornstarch (same amount)	Both work as stabilizers
Coconut sugar	Granulated sugar (1:1)	Less caramel depth, slightly crispier brownie edge
Greek yogurt	Sour cream (same amount)	Richer, more traditional cheesecake flavor
Dark chocolate chips	Semi-sweet chips	Slightly sweeter brownie base

Storage

Refrigerator: Store covered for up to 5 days. Slices cleanest when cold.

Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

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If you make this Brownie Cheesecake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.