Caramel Brownie Cheesecake

Caramel Brownie Cheesecake featured a thick fudgy brownie bottom with a luscious layer of creamy vanilla cheesecake all topped with salted caramel sauce. Every bite is heaven!
You know those recipes your family and friends ask you to create again and again for every occassion? I think this recipe could be one of these.
This cheesecake combines the best elements of the dessert world for one dreamy outcome. Every bite is such an explosion of tastes and textures... I can not wait for you to try it!
Recipe adapted from HERE
Caramel Brownie #Cheesecake
For the brownie layer:
  • 1 stick (113 grams) unsalted butter, melted
  • 1 cup (200 grams) granulated sugar
  • 1 cup (85 grams) unsweetened natural cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup (62 grams) all-purpose flour
  • For the cheesecake layer:
  • 24 ounces (680 grams) cream cheese, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup heavy cream
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla paste (or vanilla extract)
For the caramel:
  • 1/2 cup salted caramel sauce, store-bought or homemade
Make the brownie layer:
  1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
  2. In a large bowl combine the sugar, butter, cocoa powder, and salt. Stir until blended, mixture will be thick. If the butter is hot let cool. Stir in the vanilla and the eggs, one at a time, stirring after each addition. Stir until the batter is well mixed. Add the flour until well blended and stir. Spread into prepared pan.
  3. Bake for 15 minutes, or until just beginning to place but not fully cooked. Let cool to room temperature put in the refrigerator to cool until ready to use as the layers are made by you. If baking layer maintain 325 °F oven temperature.
Make the cheesecake layer:
  1. In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add cream and the sugar and beat until well blended. Scrape down the sides of the bowl. Add the eggs, one at a time, beating until smooth. Add in the vanilla.
  2. Pour the batter into the cooled brownie crust and then tap the pan on the counter to remove any air bubbles. Place springform pan on a baking sheet and bake for approximately 55 minutes to 1 hour, or until the top looks tender. That is fine if the middle is wobbly. Err on the side of under-baking. Switch off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove from the oven to a wire rack to cool to room temperature.
  3. Refrigerate until completely chilled, at least 4 hours or overnight.
  4. Publish the cheesecake in the pan on a cake rack or serving plate. Cut into pieces and drizzle each slice with sauce. Serve.

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