This gluten-free Chocolate Chip Brownie Cheesecake boasts a rich brownie crust with a silky, cheesecake layer speckled throughout with mini chocolate chips. Top it with fresh berries for a truly out of this world, decadent, and delicious cheesecake!
- 21 ounces (1 package) Bobs Red Mill Gluten-Free Brownie Mix
- 1/2 cup coconut oil, melted
- 6 eggs
- 24 ounces (three 8 oz blocks) full-fat cream cheese, at room temperature
- 14 ounces sweetened condensed milk (DO NOT use evaporated milk)
- 2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (plus extra for sprinkling on top of the finished cheesecake)
- fresh, sliced strawberries (optional for topping)
- Prep: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan (I used coconut oil). Then line the base and sides of the pan with parchment paper.
- Make the brownie batter: In a large mixing bowl combine the brownie mix, 3 eggs, and melted coconut oil. Pour the brownie batter into the prepared springform pan and spread evenly with a spatula.
- Bake the brownie layer: Bake 35 minutes or until set. Remove from the oven and place the hot pan on a large piece of heavy-duty aluminum foil. Wrap foil around the pan covering both the underside and extending up along the sides in preparation for the water bath in Step 5. Reduce the oven temperature to 300°F.
- Make the cheesecake layer: In the bowl of an electric stand mixer fitted with the paddle attachment or beaters, beat the cream cheese and sweetened condensed milk on medium speed until just smooth. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the remaining 3 eggs and vanilla; mixing on low speed until just combined, scraping the bowl as necessary. Remove the bowl from the stand mixer and gently stir in the mini chocolate chips. Pour the cheesecake batter into the springform pan over the top of the baked brownie layer.
- Make a water bath: Set a kettle of water to boil. You'll need to fill a large pan (I use a roasting pan) with about 1 inch of hot water for the water bath, so make sure you boil enough water. I use an entire kettle of hot water. Place the springform pan with the cheesecake inside the large pan and then place them both in the oven. Carefully pour the boiling water into the large pan so that it comes up about 1 inch along the side of the springform pan.
- Bake: Bake 1 hour or until center is set. DO NOT open the oven door while the cheesecake is baking inside. This could cause your cheesecake to collapse or to form cracks on the surface due to the sudden change in temperature.
- Cool: Once the cheesecake has finished baking, turn off the oven and allow the cheesecake to gradually cool in the oven for 1 hour, with the oven door slightly cracked open.
- Chill: Once cooled remove from the oven, sprinkle the top of cheesecake with additional mini chocolate chips, and place in the refrigerator to chill thoroughly for 4-6 hours or preferably overnight.
- Serve: Remove the sides of the springform pan. Serve the cheesecake directly from the base of the springform pan or transfer it to a cake plate by using a knife to loosen the chilled cheesecake from the base of the springform pan and then gently pulling on the parchment paper base to slide the cheesecake onto the cake plate. Using a sharp knife, slice the cheesecake into servings, wiping the knife clean between slices. Serve with fresh strawberries or another berry of choice. Enjoy!
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Freezing a cheesecake: After the cheesecake has baked and is ready to be removed from the oven set it on the counter to cool completely. Once cooled, place it in the refrigerator to chill for at least 4 hours but preferably overnight. Slice it or leave it whole. Once the cheesecake has chilled remove the outer rim from the springform pan. If you'd like, cut the cheesecake into portions or simply leave it whole. The cheesecake can remain on the springform pan base or grab the edge of the parchment paper underneath the cheesecake to carefully slide it onto a round cardboard base. Wrap it well in plastic wrap, then foil. The less air comes into contact with the cheesecake, the longer it will last in the freezer. If the cheesecake is sliced into pieces, be sure to wrap each individual slice with plastic wrap and aluminum foil. Freeze for up to 1 month.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Keywords: cheesecake, dessert, gluten free dessert, chocolate, holiday dessert