Brownie Bottomed Cheesecake

Brownie Bottomed Cheesecake

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

Author: Kristina Sloggett
Recipe type: dessert, cheesecake
Serves: one 9 inch cheesecake
dairy, egg, and gluten free, vegan


  • 1 batch brownies
  • 3 packages vegan cream cheese (8 oz Tofutti), room temperature
  • � cup vegan sour cream (Tofutti)
  • � cup vegan sugar
  • 2 tablespoons fresh ground flaxseed
  • juice of 1/ lemon (2-3 tablespoons)


  1. Prepare brownie batter and pour into prepared (greased, foil wrapped) 9 inch spring-form pan.
  2. Smooth into even layer, spreading up the sides for a higher crust edge if desired. Bake at 350 for 15 minutes, remove to cool.
  3. In mixing bowl, combine cream cheese, sour cream, sugar, flaxseed, and lemon juice - fold until just incorporated.
  4. Pour over cooled brownie crust, smooth into an even layer, bake at 350 for 45-55 minutes. Once firm and set, turn oven off, open door and leave cheesecake inside.
  5. Cool completely, cover and refrigerate, preferably overnight.

Source : https://www.spabettie.com/2012/10/11/brownie-bottomed-cheesecake/

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