Description
Rich Caramel Brownie Cheesecake, a decadent dessert that layers fudgy brownie, creamy cheesecake, and gooey caramel. Get the recipe!
Ingredients
Scale
- Fudgy Brownie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
- Creamy Cheesecake Filling:
- 3 (8 oz) packages full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Gooey Caramel Swirl:
- 1 (14 oz) can sweetened condensed milk
- ½ cup packed light brown sugar
- ¼ cup (½ stick) unsalted butter
- ¼ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Finishing Touches:
- Flaky sea salt (optional, for sprinkling)
- Whipped cream (optional, for serving)
Instructions
- Prepare the Brownie Base:: First things first, preheat your oven to 350°F (175°C) and grab a 9-inch springform pan. Line the bottom with parchment paper – you’ll thank me later, trust me. Melt your butter, then whisk in the sugar, eggs, and vanilla until it’s all happy and smooth. Sift in the cocoa powder, flour, and a pinch of salt. Mix just until combined; overmixing leads to tough brownies, and nobody wants that! Pour it into your prepared pan. This is where the magic starts to smell like pure chocolate heaven, a scent that always makes me smile.
- Bake the Brownie Layer:: Pop that brownie batter into the oven for about 20-25 minutes. You’re looking for a fudgy center, so a toothpick inserted should come out with moist crumbs, not wet batter. Don’t overbake! I once left it in too long thinking “more done, more stable,” and it was dry. Oops. Pull it out and let it cool completely in the pan on a wire rack. This cooling step is crucial; trying to add cheesecake to a warm brownie is a recipe for disaster, I’ve learned that the hard way.
- Craft the Creamy Cheesecake Filling:: While your brownie cools, let’s get creamy! In a large bowl, beat the softened cream cheese with the remaining granulated sugar until it’s smooth and fluffy. Scrape down the sides of the bowl often – we want every bit incorporated. Then, one by one, beat in the eggs, mixing just until combined after each addition. Finally, stir in the vanilla extract. The mixture should be silky and light, a beautiful pale yellow. I love this part, it feels so satisfying to see it come together.
- Assemble the Cheesecake Layers:: Once the brownie is completely cool, pour your cheesecake filling right over the top. Gently tap the pan on the counter a few times to release any air bubbles. This little trick helps prevent cracks later, something I picked up after my first few attempts looked like a lunar landscape. Wrap the bottom of your springform pan with heavy-duty foil to prevent any water bath leaks. Trust me, a soggy bottom is the worst kind of surprise!
- Bake the Cheesecake:: Now for the main event! Place the foil-wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly. I always set a timer and keep an eye on it; every oven is different! This water bath creates that perfectly smooth, crack-free cheesecake top.
- Cool and Chill Your Creation:: Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. This slow cooling prevents cracks. After an hour, remove it from the water bath and cool completely on a wire rack. Then, the hardest part: chilling! Refrigerate your creation for at least 6 hours, or even better, overnight. I know, it’s torture, but it’s what makes it slice beautifully and taste absolutely divine. The anticipation always kills me!
- Make the Gooey Caramel:: In a saucepan, combine the sweetened condensed milk, brown sugar, butter, and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns a beautiful golden amber color – about 8-10 minutes. Remove from heat and stir in a pinch of salt and a splash of vanilla. Let it cool slightly, but not completely, or it’ll be too thick to drizzle. This caramel smells absolutely incredible, I always sneak a taste!