Brownie Bottomed Cheesecake

Brownie Bottomed Cheesecake – the most outrageous and glorious gluten free vegan cheesecake we make! Rich brownie base, topped with a traditional New York Cheesecake.

Gluten Free Vegan Cheesecake

For my birthday, Jason brought home tasty cupcakes from one of our favorite vegan/gluten free bakeries.

I also had an amazing dessert with my birthday dinner, which I still need to tell you all about. Soon.

Oh, and then I made cupcakes for my birthday party with the family.

Even with all the desserts, I still wanted to make a birthday cake. This year I combined two of my all time favorite desserts – brownies and cheesecake – into one glorious and decadent treat.

Jason describes this as ‘tangy, not too sweet’ which is how we both love cheesecake. The brownie base makes up for the classic not too sweet cake, though. Perfect.

Vegan Chocolate Desserts

Delectably Rich Vegan Chocolate Mousse Cake

Pumpkin Caramel Chocolates

Chocolate Covered Oreo Cashew Truffles

Tasty Chocolate Oatmeal No Bake Bars

Vegan Twix Cookie Bars

Double Chocolate Smoothie with Salted Pepitas

[insert Homer Simpson drooling sound here]

Yep. This was just as good as I imagined.

Yield: one 9 inch cheesecake

Brownie Bottomed Cheesecake

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the ultimate cheesecake! rich brownie base, topped with a traditional New York Cheesecake - vegan and gluten free.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 batch brownies
• 24 ounces Vegan Cream Cheese, (or 3 - 8 ounce containers dairy free cream cheese)
• 1/2 cup vegan sour cream
• 1/2 cup vegan sugar
• 2 tablespoons fresh ground flaxseed
• juice of 1/ lemon (2-3 tablespoons)

Instructions

1. Preheat oven to 350 °F.
2. Prepare brownie batter and pour into prepared (greased, foil wrapped) 9 inch spring-form pan.
3. Smooth into even layer, spreading up the sides for a higher crust edge if desired. Bake at 350 °F for 15 minutes, remove to cool.
4. In mixing bowl, combine cream cheese, sour cream, sugar, flaxseed, and lemon juice. Fold together until just incorporated.
5. Pour over cooled brownie crust, smooth into an even layer.
6. Bake at 350 °F for 45-55 minutes. Once firm and set, turn oven off, open door and leave cheesecake inside. Cool completely, cover and refrigerate, preferably overnight.
7. *recipe updated to replace a stevia baking blend I no longer use

Recommended Products

• 
  Organic Cane Sugar (3 lbs) by Anthony's, Gluten-Free Non-GMO
• 
  Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
• 
  Nordic Ware Leakproof Springform Pan, 7 Inch

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Nutrition Information:

Yield:

14

Serving Size:

one slice
Amount Per Serving:Calories: 191 Total Fat: 23g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 73mg Carbohydrates: 12g Fiber: 0g Sugar: 9g Protein: 5g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

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about Kristina:

Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.