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Caramel Brownie Cheesecake

This show-stopping Caramel Brownie Cheesecake is the ultimate triple-threat dessert that combines the best of three beloved treats into one spectacular creation. The base features a rich, fudgy brownie layer that's dense and chocolatey, topped with a silky smooth vanilla cheesecake that's perfectly creamy and tangy. The crowning glory is a layer of luscious homemade caramel that adds sweetness and a beautiful golden finish. Each slice reveals beautiful layers that create a perfect harmony of textures - from the chewy brownie bottom to the creamy cheesecake middle and the glossy caramel top. This impressive dessert requires some time and patience but delivers restaurant-quality results that will wow any crowd. Perfect for special celebrations, holidays, or when you want to create a truly memorable dessert experience.

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Caramel Brownie Cheesecake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Caramel Brownie Cheesecake - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
All ingredients should be at room temperature for the smoothest cheesecake
Don't skip the water bath - it prevents cracking and ensures even baking
Wrap the pan well with foil to prevent water from seeping in
Don't overbake the cheesecake - it should still jiggle slightly in the center
Cool the cheesecake gradually to prevent cracking
Make the caramel while the cheesecake chills for best results
Use a hot knife dipped in water for clean slices
This dessert can be made 1-2 days ahead of serving
Let the cheesecake sit at room temperature for 15 minutes before slicing
Store covered in refrigerator for up to 5 days
Caramel Brownie Cheesecake - tertiary view

Caramel Brownie Cheesecake

This show-stopping Caramel Brownie Cheesecake is the ultimate triple-threat dessert that combines the best of three beloved treats into one spectacular creation. The base features a rich, fudgy brownie layer that's dense and chocolatey, topped with a silky smooth vanilla cheesecake that's perfectly creamy and tangy. The crowning glory is a layer of luscious homemade caramel that adds sweetness and a beautiful golden finish. Each slice reveals beautiful layers that create a perfect harmony of textures - from the chewy brownie bottom to the creamy cheesecake middle and the glossy caramel top. This impressive dessert requires some time and patience but delivers restaurant-quality results that will wow any crowd. Perfect for special celebrations, holidays, or when you want to create a truly memorable dessert experience.

Italian Cream Stuffed Cannoncini
Prep Time
45 Minutes
Cook Time
1H30 Minutes
Total Time
2H15 Minutes
Chef
JUE
Category
Dessert, Cheesecake
Difficulty
Hard
Cuisine
American
Yield
12-16 servings
Dietary
Contains Dairy, Contains Gluten, Contains Eggs, Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Brownie Base:
02
1 cup (2 sticks) unsalted butter
03
8 oz dark chocolate (70% cocoa), chopped
04
1 1/2 cups granulated sugar
05
4 large eggs
06
1 teaspoon vanilla extract
07
1 cup all-purpose flour
08
1/4 cup unsweetened cocoa powder
09
1/2 teaspoon salt
10
1 cup chocolate chips (optional)
11
For the Cheesecake Layer:
12
32 oz (4 packages) cream cheese, room temperature
13
1 cup granulated sugar
14
4 large eggs
15
1 cup sour cream
16
1/4 cup heavy cream
17
2 teaspoons vanilla extract
18
1/4 teaspoon salt
19
2 tablespoons all-purpose flour
20
For the Caramel Topping:
21
1 1/2 cups granulated sugar
22
1/4 cup water
23
1/2 cup heavy cream, warmed
24
6 tablespoons unsalted butter
25
1 teaspoon vanilla extract
26
1 teaspoon sea salt
27
For Garnish:
28
Flaky sea salt
29
Chocolate shavings or chips
30
Chopped toasted pecans (optional)
31
Equipment:
32
9-inch springform pan
33
Large roasting pan (for water bath)
34
Electric mixer
35
Heavy-bottomed saucepan
36
Rubber spatula
37
Aluminum foil
38
Wire cooling rack

Instructions

01
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks.
02
Make the brownie base: In a large microwave-safe bowl or double boiler, melt butter and chopped chocolate together, stirring until smooth. Let cool slightly.
03
Whisk in sugar, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04
In a separate bowl, whisk together flour, cocoa powder, and salt. Fold dry ingredients into chocolate mixture until just combined. Fold in chocolate chips if using.
05
Pour brownie batter into prepared springform pan, spreading evenly. Bake for 25-30 minutes until a toothpick inserted in center comes out with a few moist crumbs.
06
Remove from oven and let cool completely. Reduce oven temperature to 325°F (160°C).
07
Make the cheesecake layer: In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes.
08
Gradually add sugar, beating until well combined. Add eggs one at a time, beating well after each addition.
09
Beat in sour cream, heavy cream, vanilla extract, salt, and flour until smooth. Don't overmix.
10
Pour cheesecake mixture over the cooled brownie base, spreading evenly and smoothing the top.
11
Place springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
12
Bake for 60-70 minutes until center is almost set but still slightly jiggly. Turn off oven and crack door open, letting cheesecake cool in oven for 1 hour.
13
Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
14
Make the caramel: In a heavy-bottomed saucepan, combine sugar and water. Cook over medium-high heat without stirring until sugar dissolves and turns deep amber color (about 10-12 minutes).
15
Remove from heat and immediately whisk in warm cream (it will bubble vigorously). Add butter, vanilla, and salt, whisking until smooth.
16
Let caramel cool for 15-20 minutes until slightly thickened but still pourable.
17
Pour caramel over chilled cheesecake, spreading to edges. Refrigerate for at least 2 hours to set.
18
Before serving, run a knife around edges to loosen, then remove springform ring. Garnish with flaky sea salt, chocolate shavings, and pecans if desired.