Caramel Brownie Cheesecake
User Reviews
4.6
38 reviews
Excellent
Caramel Brownie Cheesecake
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Caramel Brownie Cheesecake has a thick, fudgy brownie bottom, with a luscious layer of creamy vanilla cheesecake, all topped with salted caramel sauce. Every bite is heaven!
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Ingredients
For the brownie layer:
- 1 unsalted butter melted, stick, 113 grams
- 1 cup granulated sugar 200 grams
- 1 cup cocoa powder unsweetened, natural, 85 grams
- 1/4 teaspoon salt fine
- 1/2 teaspoon vanilla extract
- 2 egg large
- 1/2 cup all-purpose flour 62 grams
For the cheesecake layer:
- 24 ounces cream cheese completely softened to room temperature, 680 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 1/4 cup heavy cream 59 grams
- 4 egg at room temperature, large
- 2 teaspoons vanilla extract or vanilla paste
For the caramel:
- 1/2 cup salted caramel sauce or store-bought, homemade
Instructions
Make the brownie layer:
- Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
- In a large bowl, combine the butter, sugar, cocoa powder, and salt. Stir until well combined. Mixture will be thick. Let cool to just warm if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until combined. Spread into prepared pan.
- Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature then place in the fridge to chill until ready to use while you make the other layers. Maintain 325°F oven temperature if baking cheesecake layer immediately.
Make the cheesecake layer:
- In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugars and cream and beat until well combined. Scrape down the sides and bottom of the bowl to make sure all cream cheese is incorporated. Add the eggs, one at a time, beating just until smooth. Add in the vanilla.
- Pour the batter on top of the cooled brownie crust and tap the pan on the counter to remove any air bubbles. Place the springform pan on a rimmed baking sheet and bake for about 55 minutes to 1 hour, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of under-baking. Turn off the oven, crack the oven door open, and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool completely to room temperature.
- Refrigerate until completely chilled, at least 4 hours or overnight.
- Release the cheesecake from the pan onto a cake stand or serving plate. Cut into slices and drizzle each slice with caramel sauce. Serve.
Genuine Reviews
User Reviews
Overall Rating
4.6
38 reviews
Excellent
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