Lemon Brownie Cheesecake

This Lemon Brownie Cheesecake recipe was sponsored by Collective Bias, Inc., and Splenda. All opinions are mine alone. #SplendaHoliday #CollectiveBias 

I have a serious love affair with cheesecake and everyone who knows me knows it’s my favorite dessert. My cheesecake addiction is bad…I’ve been known to go to a particular cheesecake place and spend $70 on slices of cheesecake. I told you it’s bad. LOL!

After a while, I decided to start baking my own cheesecakes. I’m not a fan of a graham cracker crust, so I’ve experimented with a few different crusts. The brownie bottom is a favorite of my daughters. It takes a little more work, but it is so worth it in the end.

I have a few that are family favorites. Even my ex-husband has asked me to bake him one after we were divorced. Of course, I gave him the confused puppy look. I later found out my daughters were smuggling him my baking experiments. My daughters are characters.

Everyone seems to love my Lemon Brownie Cheesecake, so I decided to share it with you. I don’t use sugar and I haven’t in years. I only use SPLENDA® for anything that requires sugar; cooking, baking, drinks, etc. To me, it has the same sweetness without all of the calories of sugar. I made the switch when I started to pay attention to my sugar intake but more importantly, the sugar intake of my girls. I was shocked to learn that most Americans intake 22 teaspoons or more of sugar per day, which is three times the recommended daily allowance! That is crazy!

I hope you enjoy my Lemon Brownie Cheesecake recipe.

Print Recipe

Lemon Brownie Cheesecake

A lemon cheesecake on a brownie crust.

Prep Time15 minutes mins

Cook Time1 hour hr

Cooling Time2 hours hrs 30 minutes mins

Total Time3 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: Brownie, Cheesecake

Author: Tiki

Ingredients

Brownie

• 1/2 C Coconut Flour
• 1/4 C Cocoa Powder
• 1/2 C SPLENDA®
• 1 Stick of Butter
• 2 Eggs
• 1/2 C Coconut Milk
• 1/2 tsp Vanilla
• 1/2 C Walnuts coarsely chopped

Lemon Cheesecake Filling

• 2 8 oz Packages Cream Cheese
• 2 Eggs
• 1 C SPLENDA®
• 1/2 tsp Vanilla
• 1 1/2 Lemons juiced
• Zest of 1 Lemon

Instructions

For Brownie Crust

• Starting with the brownie base and add ingredients in the order. Preheat oven to 300. You can use a springform pan or a 9 x13 pan.
• In a glass bowl or other microwave safe dish, melt the butter for 30- 45 seconds.
• In a small bowl add the coconut flour, cocoa powder, and SPLENDA®. Whisk until well blended.
• Add dry mixture to a large mixing bowl blend butter, eggs, coconut milk and vanilla.
• Slowly added dry ingredients until well blended.
• Stir in walnuts by hand.
• Spread evenly at the bottom of a greased pan and bake for 20 minutes. Remove the brownie for the oven and let cool for 30 minutes. While it is cooling, mix filling ingredients.

For Cheesecake Filling

• In a large mixing bowl, blend cream cheese and eggs.
• Slowly add in SPLENDA® and blend until smooth. Then begin to add in remaining ingredients.
• Pour filling over cooled brownie bottom and spread evenly.
• Bake cheesecake for 30 minutes or until set. Remove the cheesecake from the over and let it cool for 30 minutes.
• Place in the fridge to set completely for 2 hours or until cool. I prefer to leave in the fridge overnight.
• Top with your favorite topping and enjoy!

Notes

Remove cream cheese and eggs from the fridge a few hours before baking. It's best to work with cream cheese at room temperature.

Apparently, others are getting hip to the benefits of swapping SPLENDA® during their holiday baking. I had to stop by two Walmarts to pick up a bag. Here’s where I found it at my local Walmart.

If you would like the recipe for the cherry topping, please let me know and I will be happy to post it this week. 

To help promote their SPLENDA® SWEET SWAPS initiative, SPLENDA® is hosting a giveaway.

J&J Holiday Baking with Splenda

What topping would you serve with the Lemon Brownie Cheesecake?