Description
Caramel brownie cheesecake delights dessert enthusiasts with rich chocolate layers and creamy cheesecake swirls. Indulgent flavors and smooth textures combine for an irresistible experience you’ll savor to the last delectable bite.
Ingredients
Scale
- 2 large eggs
- 4 large eggs
- 200 grams of granulated sugar
- 100 grams of granulated sugar
- 100 grams of light brown sugar
- 1/2 tsp of vanilla extract
- 2 tsps of vanilla paste or extract
- 1/4 tsp of fine salt
- 680 grams of cream cheese (softened to room temperature)
- 113 grams of unsalted butter (melted)
- 85 grams of unsweetened natural cocoa powder
- 62 grams of all-purpose flour
- 59 ml of heavy cream
- 1/2 cup of salted caramel sauce (either store-bought or homemade)
Instructions
- Prepare the oven at 325°F (163°C) and coat a 9-inch springform pan with nonstick cooking spray.
- Create the brownie base by mixing melted butter, sugar, cocoa powder, and salt until thickened. Cool slightly if needed, then incorporate vanilla and eggs one at a time. Gently fold in flour until just combined. Spread evenly in the prepared pan.
- Bake the brownie base for 15 minutes until surface sets but not fully baked. Cool to room temperature, then refrigerate completely.
- Whip cream cheese until smooth using an electric mixer. Add sugars and heavy cream, beating until well combined. Scrape bowl sides periodically. Introduce eggs individually, mixing minimally after each addition. Blend in vanilla extract.
- Pour cheesecake mixture over the chilled brownie base. Tap pan gently to eliminate air bubbles.
- Position springform pan on a rimmed baking sheet. Bake for 55-60 minutes until top appears dry and center slightly jiggles. Turn off oven, crack door open, and let cheesecake rest inside for 10 minutes to prevent cracking.
- Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Release from springform pan, transfer to serving plate. Slice and drizzle with salted caramel sauce just before serving.
Notes
- Achieve a perfectly smooth cheesecake by ensuring all ingredients are at room temperature before mixing, which helps prevent lumps and creates a silky texture.
- Prevent brownie base from becoming soggy by par-baking it briefly before adding the cheesecake layer, creating a firmer foundation for the delicate filling.
- Use a water bath technique by placing the springform pan on a rimmed baking sheet filled with hot water to create more even baking and reduce the risk of cracking.
- Customize the dessert by experimenting with different caramel variations, such as adding a sprinkle of sea salt or using dark caramel for a deeper flavor profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 33 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 120 mg