Brownie Cheese Cake

Brownie Cheese Cake

Brownie Cheesecake – Low Carb and Gluten-Free

Yield: 10 servings

A creamy vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free

Ingredients

Brownie Base:
• ½ cup butter
• 2 oz unsweetened chocolate, chopped
• ½ cup almond flour (Honeyville)
• ¼ cup cocoa powder
• pinch salt
• 2 large eggs
• ¾ cup Swerve Sweetener or granulated erythritol
• ¼ tsp vanilla
• ¼ cup walnuts or pecans, chopped
Cheesecake Filling:
• 1 lb cream cheese, softened
• 2 large eggs
• ½ cup Swerve Sweetener or granulated erythritol
• ¼ cup heavy cream
• ½ tsp vanilla extract

Instructions

1. For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
2. In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
3. In a small bowl, whisk together almond flour, cocoa powder and salt.
4. In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
5. Spread evenly over bottom of prepared pan. Bake 15 minutes.
6. For the filling, reduce oven temperature to 300F.
7. In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 40 minutes. Remove from oven and let cool.
9. Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
10. Serve with sugar-free chocolate sauce or ganache.

Read more at http://alldayidreamaboutfood.com/2013/02/brownie-cheesecake-low-carb-and-gluten-free.html#Uu007O55Z51bdiuF.99

Brownie Cheese Cake - Low Carb - Gluten Free

Brownie Base:

•  1/2 C. Butter
• 2 oz. unsweetened chocolate, chopped (I didn't have chocolate on hand, so I made my own using cocoa powder, and butter)
• 1/2 cup Almond flour (I made my own by grinding whole almonds in my Vitamix) 
• 1/4 cup cocoa powder
• pinch salt
• 2 large eggs
• 3/4 cup sweetener ( I used Earth Circle Organic's: Coconut Sugar Crystals)
• 1/4 tsp. vanilla
• the recipe calls for 1/4 cup chopped nuts, but I omitted this.

Cheese Cake Filling:

• 1 lb. cream cheese, softened
• 2 large eggs
• 1/2 cup sweetener ( I used Coconut Sugar Crystals) 
• 1/4 cup heavy cream ( I scooped some fresh cream off the milk I'd gotten that morning from Belle)
• 1/2 tsp vanilla

Instructions:

1. For the brownie base, preheat oven to 325F, and butter a 9 in' springform pan. Wrap bottom of pan in foil.
2. Melt butter and chocolate together over low heat on the stove.
3. In a small bowl whisk together almond flour, cocoa powder, and salt.
4. In a large bowl,  beat eggs, Coconut Crystals, and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth.
5. Spread evenly over bottom of prepared pan. Bake 15 minutes.
6.  For the filling, reduce oven temperature to 300F.
7. In a large bowl, beat cream cheese until smooth. Beat in eggs, Coconut Crystals, cream, and vanilla until well combined.
8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and and center just barely jiggles, 35 - 40 minutes. Remove from oven and let cool.
9. Run a knife around the edges to loose then remove sides from pan.
10. Serve with homemade chocolate sauce, cream, fruit, or topping of your choice.

Butter a springform pan and wrap foil around the bottom.

Frownie Cheesecake – Low Carb and Gluten-Free

Yield: 10 servings

A creamy vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free

Ingredients

Brownie Base:
• ½ cup butter
• 2 oz unsweetened chocolate, chopped
• ½ cup almond flour (Honeyville)
• ¼ cup cocoa powder
• pinch salt
• 2 large eggs
• ¾ cup Swerve Sweetener or granulated erythritol
• ¼ tsp vanilla
• ¼ cup walnuts or pecans, chopped
Cheesecake Filling:
• 1 lb cream cheese, softened
• 2 large eggs
• ½ cup Swerve Sweetener or granulated erythritol
• ¼ cup heavy cream
• ½ tsp vanilla extract

Instructions

1. For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
2. In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
3. In a small bowl, whisk together almond flour, cocoa powder and salt.
4. In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
5. Spread evenly over bottom of prepared pan. Bake 15 minutes.
6. For the filling, reduce oven temperature to 300F.
7. In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 40 minutes. Remove from oven and let cool.
9. Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
10. Serve with sugar-free chocolate sauce or ganache.

Read more at http://alldayidreamaboutfood.com/2013/02/brownie-cheesecake-low-carb-and-gluten-free.html#Uu007O55Z51bdiuF.99

Brownie Cheesecake – Low Carb and Gluten-Free

Yield: 10 servings

A creamy vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free

Ingredients

Brownie Base:
• ½ cup butter
• 2 oz unsweetened chocolate, chopped
• ½ cup almond flour (Honeyville)
• ¼ cup cocoa powder
• pinch salt
• 2 large eggs
• ¾ cup Swerve Sweetener or granulated erythritol
• ¼ tsp vanilla
• ¼ cup walnuts or pecans, chopped
Cheesecake Filling:
• 1 lb cream cheese, softened
• 2 large eggs
• ½ cup Swerve Sweetener or granulated erythritol
• ¼ cup heavy cream
• ½ tsp vanilla extract

Instructions

1. For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
2. In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
3. In a small bowl, whisk together almond flour, cocoa powder and salt.
4. In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
5. Spread evenly over bottom of prepared pan. Bake 15 minutes.
6. For the filling, reduce oven temperature to 300F.
7. In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 40 minutes. Remove from oven and let cool.
9. Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
10. Serve with sugar-free chocolate sauce or ganache.

Read more at http://alldayidreamaboutfood.com/2013/02/brownie-cheesecake-low-carb-and-gluten-free.html#Uu007O55Z51bdiuF.99

If you don't have almond flour on hand, make your own by grind almonds up in your blender or food processor.

Mix your cocoa powder, almond flour, and salt.

Pour in your melted chocolate.

Mix until smooth.

Pour into your buttered pan.

Bake at 325F for 15 minutes.

For the filling: Add your cream (fresh, straight from your cow if you have it), Coconut Crystals, vanilla, cream cheese,  and eggs.

Blend until smooth.

Pour atop your brownie crust.

Bake at 300F for 35 - 40 minutes, until edges are done and center is just slightly jiggly.

Run a knife round the edges to loose them and remove the sides of the pan.

Slice..

serve plain..

with fresh berries..

or with cream!!

My taste tester..well taste testing!

This recipe is officially certified by the OTTA (Offical Taste Tester Association).

 Thanks to Carolyn for the recipe! Please visit her blog at:

 http://alldayidreamaboutfood.com/2013/02/brownie-cheesecake-low-carb-and-gluten-free.html

Blessings - 

~ Aspen