Caramel Brownie Cheesecake Delight (Printable Version)
Fudgy brownie forms the base for creamy cheesecake and a lavish salted caramel drizzle.
# What You'll Need:
→ Brownie Layer
01 -
113 grams unsalted butter, melted
02 -
200 grams granulated sugar
03 -
85 grams unsweetened natural cocoa powder
04 -
0.25 teaspoon fine salt
05 -
0.5 teaspoon vanilla extract
06 -
2 large eggs
07 -
62 grams all-purpose flour
→ Cheesecake Layer
08 -
680 grams cream cheese, softened to room temperature
09 -
100 grams granulated sugar
10 -
100 grams light brown sugar
11 -
59 milliliters heavy cream
12 -
4 large eggs, at room temperature
13 -
2 teaspoons vanilla paste or extract
→ Caramel Topping
14 -
120 milliliters (0.5 cup) salted caramel sauce, store-bought or homemade
# Steps to Follow:
01 -
Preheat oven to 163°C. Coat a 23 cm springform pan with nonstick spray.
02 -
In a large mixing bowl, mix melted butter, granulated sugar, cocoa powder, and salt until well blended. If warm, let mixture cool slightly. Stir in vanilla extract. Add eggs one at a time, mixing thoroughly after each addition. Fold in all-purpose flour until just combined.
03 -
Spread brownie batter evenly into prepared pan. Bake for 15 minutes or until surface begins to set but is not fully baked. Remove from oven, let cool to room temperature, then refrigerate until completely chilled. Maintain oven temperature.
04 -
In mixer bowl, beat cream cheese until smooth, about 1 minute. Add both sugars and heavy cream, beating until fully combined and creamy. Scrape down bowl sides as needed. Add eggs individually, mixing just until incorporated after each. Stir in vanilla paste or extract.
05 -
Pour cheesecake filling over chilled brownie base in pan. Gently tap pan on counter to release air bubbles.
06 -
Place springform pan on a rimmed baking sheet. Bake at 163°C for 55-60 minutes, or until set and top is slightly dry to the touch with a gently jiggling center. Turn off oven, crack door open, and let cheesecake cool inside for 10 minutes.
07 -
Remove cheesecake from oven and cool completely on a wire rack at room temperature. Refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
08 -
Release cheesecake from springform pan and transfer to a serving plate. Slice and drizzle each portion with salted caramel sauce just before serving.
# Additional Notes:
01 -
For a cleaner cut, use a sharp knife dipped in hot water and wiped dry between slices.
02 -
Allowing the cheesecake to cool gradually in the oven helps prevent cracks.