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Caramel Brownie Cheesecake

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This caramel brownie cheesecake is an indulgent dessert that combines three irresistible layers: a fudgy brownie base, a creamy cheesecake center, and a luscious caramel topping. Perfect for special occasions or whenever you need a decadent treat!

Ingredients

Scale

For the brownie layer:

  • 150 g (2/3 cup) unsalted butter
  • 200 g (1 cup) dark chocolate, chopped
  • 150 g (3/4 cup) granulated sugar
  • 3 large eggs
  • 100 g (3/4 cup) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the cheesecake layer:

  • 400 g (16 oz) cream cheese, softened
  • 100 g (1/2 cup) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the caramel topping:

  • 200 g (1 cup) granulated sugar
  • 100 ml (1/2 cup) heavy cream
  • 50 g (1/4 cup) unsalted butter
  • A pinch of salt

Instructions

  1. Prepare the brownie layer:
    • Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
    • Melt the butter and chocolate together in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool slightly.
    • In a separate bowl, whisk together the sugar and eggs until light and fluffy. Gradually mix in the melted chocolate, followed by the flour, cocoa powder, vanilla extract, and salt.
    • Pour the brownie batter into the prepared pan and spread evenly. Bake for 15 minutes, then let it cool slightly.
  2. Prepare the cheesecake layer:
    • In a large bowl, beat the cream cheese and sugar until smooth.
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    • Pour the cheesecake mixture over the brownie layer and smooth the top with a spatula.
  3. Bake the cheesecake:
    • Reduce the oven temperature to 160°C (320°F) and bake for 40–45 minutes, or until the center is set but slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Remove from the oven and refrigerate for at least 4 hours or overnight.
  4. Prepare the caramel topping:
    • In a medium saucepan, melt the sugar over medium heat, stirring occasionally until it turns a deep amber color.
    • Remove from heat and carefully whisk in the heavy cream (it will bubble up). Add the butter and a pinch of salt, stirring until smooth. Let cool to room temperature.
  5. Assemble the cheesecake:
    • Remove the cheesecake from the pan and pour the caramel topping over the top, letting it drip slightly down the sides.
    • Chill for 30 minutes before slicing and serving.

Notes

  • Store the cheesecake in the refrigerator for up to 3 days.
  • For added texture, sprinkle crushed nuts or sea salt flakes over the caramel layer.
  • You can use store-bought caramel sauce if you’re short on time.

Find it online: https://ukfinda.com/caramel-brownie-cheesecake/