Combine the best of creme brûlée, cheesecake, and brownies into one amazing gluten-free dessert. These brûlée cheesecake brownies are sure to be family favorite!
Food allergies and food sensitivities are real. I’m lactose-intolerant, my stomach can’t digest certain shellfish, and raw celery makes me itchy.
Luckily, I am able to enjoy my favorite dairy desserts thanks to lactase pills. A world without ice cream? No cheese pizza? No cappuccino or latte? I don’t want to even imagine such things.
Unfortunately, those with wheat sensitivities, or more extreme cases like celiac disease, cannot take a magical pill to eat cookies, cakes, and brownies.Especially during the holiday season, I think everyone should be able to enjoy a little something sweet.
Gluten-Free Cheesecake Brownies
Two party staples that I always serve are cheesecake and brownies. But you guessed it, the buttery graham cheesecake crust and my fudge brownies both have wheat. Luckily, there is a solution!
I’ve partnered up with Krusteaz to participate in their Gluten Free Bake-Off! I have been challenged to create a unique holiday recipe using one of their new gluten-free mixes.
I had to choose among Buttermilk Pancake, Honey Cornbread, Blueberry Muffin, and Double Chocolate Brownie. Picking was a no-brainer. Of course, I had to go with the Double Chocolate Brownie. It was the chocolate chips included in the mix that won me over. Plus, those who say no to chocolate are crazy.
Make Boxed Brownies Better
Brownies are great, but cheesecake brownies are better! Instead of traditional cheesecake with a graham cracker crust, I’ve made a cheesecake with a brownie crust.
And to further up the ante, the cheesecake has a caramelized brunt sugar topping- just like my mini cheesecake brûlée! YES. I combined creme brûlée, cheesecake, and brownie into one dessert. (I bet you wish we were neighbors.) Like any other box mix, the brownies were easy peasy to whip together. In a large bowl, you combine the brownie mix with water, oil, and one egg. That’s it!
Recommended Baking Vessel
Like traditional cheesecake, this cheesecake brownie is baked a springform pan. Springform pan allows for easier unmolding and removable.
If you don’t have a springform, use a square baking pan. Line the bottom of the pan and up the sides with parchment or foil to allow to easy unmolding.
Serving Suggestions
Once the cheesecake brownies are cooled and chilled, use a sharp knife to slice into 12 servings.
This stuff is potent and full of sugar (just like any cheesecake/brownie), so you could slice even smaller wedges if you’d like.
Quick tip: Warm the knife in hot water for cleaner cuts. Be sure to wipe the blade clean each time you slice.
I separated one slice to show you how much sugar I sprinkle on top of the cheesecake. Depending on how much you are planning to serve, you can brûlée the cheesecake brownies slice by slice, or all at once like the photo below.
Just be sure to slice the cheesecake brownies BEFORE you brûlée. Otherwise, the sugar crust will crack into a bunch of pieces.
The brownies are super chocolatey and fudge-like. The inclusion of chocolate chips in the brownie mix leaves little pockets of melted chocolate throughout the dessert.
The smooth and slightly tart cheesecake layer plays well with the sweet brownies. And my favorite part, the brûlée sugar crust adds bitterness and much needed crunch!
Mind you, gluten-free does not mean fat-free! These brûlée cheesecake brownies are rich, decadent, and sinful- only the best kind of dessert! Gluten-free desserts don’t have to be intimidating or tasteless. These box mixes make it really easy.
So far I’ve only tried the double chocolate brownie mix and honey cornbread mix. Both exceeded my expectations. (I’m used to making everything from scratch. The last time I used a brownie mix was in college!) I can’t wait to use the buttermilk pancake mix this weekend…I’m thinking cinnamon apple pancakes with brown butter. YUM.
More Gluten-Free Desserts
- Chocolate Butter Mochi Cake
- Vegan Oatmeal Raisin Cookies
- Biko Filipino Sticky Rice Cake
- Flourless Chocolate Pear Cake
Gluten-Free Brûlée Cheesecake Brownies
Ingredients
- 1 box Krusteaz Gluten Free Double Chocolate Brownie Mix
- 1 teaspoon instant espresso powder
- ⅓ cup water
- ⅓ cup vegetable oil
- 1 large egg
Cheesecake Layer:
- 16 oz cream cheese, room temp
- ⅓ cup sour cream
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- granulated sugar, as needed for topping
Instructions
- Preheat oven to 325°F. Lightly grease the sides of 9-inch springform pan. Set aside.
- In a large bowl, combine brownie mix, espresso powder, water, oil and egg using a sturdy spatula. Mix until there are no longer any dry streaks of brownie mix. Transfer to prepared springform pan. Spread into an even layer
- Cheesecake Layer: In another large bowl (or stand mixer), beat cream cheese until smooth. Add sour cream, sugar, egg, egg yolk, vanilla, and salt. Scrape down bowl as needed to ensure thorough mixing. Continue to mix on low speed until smooth. Pour cheesecake batter into springform pan on top of brownie batter. Spread into an even layer.
- Bake for 55-60 minutes until cheesecake layer is set and cake begins to pull away from the sides of the pan. Cheesecake may puff slightly but it will flatten once cooled. Let cool to room temperature, then transfer to the fridge. Let chill for at least 1 hour. Gently unmold cheesecake brownie. Slice into 12 servings using a sharp knife. Sprinkle the cheesecake generously with granulated sugar. Using a kitchen torch, burn the sugar. Let sugar cool for 3 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
When I saw the pictures, I thought it was like my Brownie with Crema Catalana . I have to try your recipe gluten and cheese. http://dulcesfrivolidades.wordpress.com/2014/05/11/pastel-de-brownie-y-crema-catalana/
Your recipe looks so delicious and I, too, would choose the Double Chocolate Brownie.
Oh, i’d love to try them ALL but especially the Honey Cornbread!
And yum! These cheesecake brownies! How gorgeous! (And now I have to steal from Sarah’s comment and vouch for her actual torch. Like, it’s practically a welding tool. ;))
Would love to try the Honey Cornbread!
Thanks :)
I’m a chocolate girl (as is my GF friend), so the double chocolate brownies would be great!
Wow, this looks amazing! I am definitely putting it on my holiday menu!
I would like to make these cheesecake brownies with the brownie mix! looks so yummy!!! <3
Since Thanksgiving is right around the corner, I would definitely make the cornbread mix into some kind of dressing/stuffing.
I TOTALLY wish we were neighbors. I mean, these are gluten-free, which obviously means you made these for me, right? You should have told me so I could have planned my arrival accordingly. When I saw you bruleed the top, I just about squealed. My kitchen torch (read – actual huge blow torch Lucas bought me from Home Depot….with a holster) has been living on the counter for the past few weeks as I brulee everything in sight. I wish I had these cheesecake brownies to brulee! All this to say: most excited about trying the brownies. Duh.
I thought of you as I was making them. What would Sarah want…
Any excuse to use the kitchen torch is a must! Just don’t use it to light a candle. I nearly gave Alex a heart attack.