Description
Creamy caramel brownie cheesecake blends rich chocolate layers with silky cream cheese, creating a luxurious dessert that melts in your mouth. Sweet indulgence calls you to savor each decadent bite of this irresistible treat.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680g) cream cheese, room temperature
- 12 ounces (340g) semi-sweet chocolate chips
- 2 large eggs (for brownie layer)
- 4 large eggs (for cheesecake layer)
- 1 cup (200g) granulated sugar (for brownie layer)
- 1/2 cup (100g) granulated sugar (for cheesecake layer)
- 1/2 cup (100g) light brown sugar
Brownie Base Ingredients:
- 1 stick (113g) unsalted butter, melted
- 1 cup (85g) unsweetened natural cocoa powder
- 1/2 cup (62g) all-purpose flour
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
Additional Ingredients:
- 1/4 cup (59ml) heavy cream
- 2 teaspoons vanilla paste
- 1/2 cup salted caramel sauce
Instructions
- Prepare the brownie foundation by combining melted butter with cocoa powder, sugar, and salt at 325°F in a greased 9-inch springform pan.
- Incorporate vanilla and eggs individually into the brownie mixture, gently fold in flour until just combined. Distribute evenly across pan and bake for approximately 15 minutes until set. Allow to cool completely.
- Create the creamy cheesecake layer by thoroughly blending cream cheese with sugars and heavy cream until smooth. Introduce eggs one at a time, followed by vanilla extract, ensuring minimal incorporation to prevent air bubbles.
- Carefully pour cheesecake mixture over the cooled brownie base. Bake at 325°F for roughly 55 minutes, maintaining a consistent temperature. Once done, leave the oven door slightly ajar and allow the cheesecake to rest and gradually cool for optimal texture.
- Refrigerate the cheesecake for 4 hours to achieve complete stabilization and enhance flavor development.
- Melt chocolate chips using microwave technique, stirring every 30 seconds until completely smooth and glossy.
- Spread the melted chocolate uniformly across the chilled cheesecake surface, ensuring an even coating.
- Return to refrigerator for 30 minutes to solidify the chocolate layer.
- Gently release from springform pan, slice into elegant portions, and embellish each serving with a luxurious caramel drizzle.
Notes
- Swap butter with coconut oil for a dairy-free version that maintains rich, decadent texture.
- Reduce baking time by 5-7 minutes if using a dark-colored springform pan to prevent over-browning.
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and even baking.
- Create gluten-free option by substituting all-purpose flour with almond or gluten-free flour blend in brownie layer.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 517 kcal
- Sugar: 39 g
- Sodium: 223 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 126 mg