Caramel Brownie Cheesecake Delight (Print Version)
# Ingredients:
→ Brownie Layer
01 -
113 grams unsalted butter, melted
02 -
200 grams granulated sugar
03 -
85 grams unsweetened natural cocoa powder
04 -
1/4 teaspoon fine salt
05 -
1/2 teaspoon vanilla extract
06 -
2 large eggs
07 -
62 grams all-purpose flour
→ Cheesecake Layer
08 -
680 grams cream cheese, completely softened to room temperature
09 -
100 grams granulated sugar
10 -
100 grams light brown sugar
11 -
59 grams heavy cream
12 -
4 large eggs, at room temperature
13 -
2 teaspoons vanilla paste or vanilla extract
→ Caramel
14 -
1/2 cup salted caramel sauce, homemade or store-bought
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick cooking spray. In a large bowl, combine melted butter, granulated sugar, cocoa powder, and salt, stirring until well combined. Let the mixture cool to warm if the butter is still hot. Stir in the vanilla extract, then add eggs one at a time, stirring thoroughly after each addition. Add the flour and mix until smooth. Spread batter evenly into the prepared pan. Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature, then refrigerate until ready for the cheesecake layer.
02 -
In the bowl of an electric mixer, beat the cream cheese until smooth (about 1 minute). Add both sugars and heavy cream, and beat until fully combined, scraping down the sides and bottom of the bowl as necessary to ensure the cream cheese is evenly incorporated. Add the eggs one at a time, beating just until smooth. Stir in the vanilla. Pour the batter onto the cooled brownie base. Tap the pan on the counter to remove air bubbles. Place the springform pan on a rimmed baking sheet and bake for 55 minutes to 1 hour, or until the top looks slightly dry. The center may remain slightly wobbly—this is normal. Turn off the oven, crack the oven door open, and allow the cheesecake to cool for 10 minutes. Remove to a wire rack to cool completely to room temperature.
03 -
Refrigerate the cheesecake for at least 4 hours or overnight until completely chilled. Release the cheesecake from the springform pan onto a cake stand or serving plate. Cut into slices and drizzle each slice with caramel sauce before serving.