Caramel Brownie Cheesecake (Printable Version)
Layers of fudgy brownie, creamy cheesecake, topped with a smooth caramel drizzle.
# Ingredients Required:
→ Brownie Base
01 -
227 grams unsalted butter
02 -
400 grams granulated sugar
03 -
4 large eggs
04 -
5 milliliters vanilla extract
05 -
125 grams all-purpose flour
06 -
100 grams cocoa powder
07 -
2.5 grams salt
→ Cheesecake Layer
08 -
454 grams cream cheese, softened
09 -
200 grams granulated sugar
10 -
3 large eggs
11 -
5 milliliters vanilla extract
12 -
120 grams sour cream
→ Caramel Topping
13 -
200 grams granulated sugar
14 -
85 grams unsalted butter
15 -
120 milliliters heavy cream
16 -
5 grams sea salt
# Guide to Cooking:
01 -
Preheat oven to 175°C. Melt butter and combine with granulated sugar. Incorporate eggs and vanilla extract, mixing thoroughly.
02 -
Sift together flour, cocoa powder, and salt. Gently fold into the wet mixture until fully incorporated.
03 -
Pour batter into a greased 23 cm springform pan. Bake for 25 to 30 minutes until just set. Remove from oven and allow to cool completely.
04 -
In a clean bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream.
05 -
Pour cheesecake filling evenly over the cooled brownie layer. Bake for an additional 30 to 35 minutes until set but still slightly jiggly in the center.
06 -
In a saucepan, melt sugar over medium heat until golden amber. Off heat, whisk in butter followed by heavy cream and sea salt until smooth.
07 -
Drizzle caramel sauce evenly over the cooled cheesecake. Refrigerate for a minimum of 2 hours to set before serving.
# Extra Suggestions:
01 -
For a velvety cheesecake layer, ensure cream cheese is fully softened before mixing.
02 -
Cool the brownie base completely to prevent cheesecake layer from melting when poured on.
03 -
Refrigerate for at least 2 hours, preferably overnight, to achieve optimal texture and flavor.