Introduction
Indulge in the perfect fusion of rich brownie base and creamy caramel cheesecake in this delightful dessert. It’s a decadent treat that promises to satisfy both chocolate and cheesecake lovers.
Detailed Ingredients with measures
Brownie Layer:
1 box brownie mix
Eggs, oil, and water as per brownie mix instructions
Cheesecake Layer:
450g cream cheese, softened
200g granulated sugar
3 large eggs
1 teaspoon vanilla extract
120ml caramel sauce
Topping:
120ml caramel sauce
120g chopped pecans (optional)
Whipped cream for serving (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 55 minutes
Total Time: 5 hours
Yield: 12 servings
Directions
Prepare the Brownie Layer:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the brownie mix according to the package instructions. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out mostly clean. Let it cool completely in the pan.
Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and 120ml of caramel sauce, beating until fully incorporated and smooth.
Assemble the Cheesecake:
Once the brownie layer has cooled, pour the cheesecake mixture over the brownie layer in the pan. Smooth the top with a spatula.
Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking into the cheesecake while it bakes.
Bake the Cheesecake:
Place the springform pan in a larger baking dish or roasting pan and fill it with hot water about halfway up the sides of the springform pan.
Bake for 45-55 minutes, or until the center is just set and slightly wobbly in the middle.
Turn off the oven, crack the door open slightly, and let it cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight.
Add the Toppings:
Once fully chilled, remove from the springform pan. Drizzle the remaining 120ml of caramel sauce over the top.
Sprinkle chopped pecans on top for extra crunch and flavor if desired.
Serve:
Slice and serve with whipped cream if desired. Enjoy every rich, decadent bite!
Detailed Directions and Instructions
Prepare the Brownie Layer
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Prepare the brownie mix according to the package instructions, mixing in the required eggs, oil, and water. Pour the rich, chocolatey batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out mostly clean. Allow it to cool completely in the pan, filling your kitchen with the delightful aroma of baked brownies.
Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, reminiscent of cloud-like sweetness. Add the eggs one at a time, mixing well after each addition to ensure a silky texture. Incorporate the vanilla extract and 120ml of caramel sauce, blending until the mixture is luscious and fully combined.
Assemble the Cheesecake
Once the brownie layer has cooled, pour the velvety cheesecake mixture over the brownie layer in the pan. Use a spatula to smooth the top, creating an enticing surface for the caramel to nestle into later. Wrap the bottom of the springform pan in aluminum foil, preventing water from seeping into the cheesecake during baking.
Bake the Cheesecake
Place the springform pan into a larger baking dish or roasting pan. Carefully fill the outer pan with hot water, reaching about halfway up the sides of the springform pan. Bake your creation for 45-55 minutes, or until the center appears just set with a slight wobble in the middle. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the warm oven for about 1 hour. Afterward, refrigerate for at least 4 hours or overnight, letting the flavors meld beautifully.
Add the Toppings
Once your cheesecake has fully chilled, gently remove it from the springform pan, revealing its stunning layers. Drizzle the remaining 120ml of caramel sauce artfully over the top, allowing it to cascade temptingly. If you desire a crunchy texture, sprinkle chopped pecans on top for an added flavor dimension.
Serve
Slice the cheesecake into generous portions and serve with whipped cream if desired. Each bite offers a blissful combination of rich brownie, creamy cheesecake, and decadent caramel that is simply irresistible. Enjoy this delightful dessert with friends and family, soaking in the joy it brings!
Notes
Baking Tip
Ensure that the cream cheese is at room temperature for easier mixing, leading to a lump-free cheesecake layer.
Decoration Idea
For an even more inviting presentation, use a piping bag to add swirls of whipped cream on each slice.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen for up to a month; just wrap it tightly before freezing. Thaw in the fridge before serving.
Flavor Options
Feel free to experiment with different toppings, like chocolate shavings or a sprinkle of sea salt, for an exciting twist!
Cook techniques
Mixing Ingredients
Ensure that your cream cheese is softened to room temperature before mixing. This will help achieve a smooth and creamy texture without lumps when combined with sugar and eggs.
Baking the Brownie Layer
Avoid overmixing the brownie batter, as this can lead to dense brownies. Bake until a toothpick inserted comes out mostly clean for optimal fudginess.
Water Bath Technique
Using a water bath while baking the cheesecake helps regulate temperature and prevents cracks. Wrap the springform pan in aluminum foil to keep water out while maintaining moisture in the cheesecake.
Cooling Gradually
After baking, let the cheesecake cool in the oven with the door slightly ajar. This gradual cooling process helps prevent sudden temperature changes that can lead to cracks.
Chilling Before Serving
Refrigerate the cheesecake for at least 4 hours or overnight. This allows the flavors to meld and the cheesecake to set properly for the best texture when sliced.
FAQ
Can I use homemade brownie mix instead of a box mix?
Yes, you can absolutely use a homemade brownie recipe. Just ensure the texture is similar for the best results.
What can I use instead of pecans?
You can substitute pecans with walnuts, almonds, or simply leave them out if you prefer a nut-free dessert.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but slightly wobbly. It will firm up as it cools.
Can I freeze the caramel brownie cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To serve, thaw it in the refrigerator overnight.
What can I use instead of caramel sauce?
You can substitute caramel sauce with chocolate ganache or fruit sauce for a different flavor profile.
Conclusion
Indulging in the Caramel Brownie Cheesecake is a delightful experience that combines the rich, fudgy flavor of brownies with the creamy, lusciousness of caramel cheesecake. It’s a perfect dessert for any occasion, bringing joy to both chocolate and cheesecake enthusiasts alike. This dessert not only satisfies your sweet tooth but also offers a beautiful presentation that makes it the star of the table.
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Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the brownie mix according to the package instructions, mixing in the required eggs, oil, and water. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out mostly clean. Let it cool completely in the pan.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and 120ml of caramel sauce, beating until fully incorporated.
- Pour the cheesecake mixture over the cooled brownie layer in the pan and smooth the top.
- Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking while it bakes.
- Place the springform pan in a larger baking dish and fill it with hot water about halfway up the sides of the springform pan.
- Bake for 45-55 minutes, or until the center is just set and slightly wobbly.
- Turn off the oven, crack the door open slightly, and let it cool in the oven for about 1 hour. Then refrigerate for at least 4 hours or overnight.
- Once fully chilled, remove from the springform pan. Drizzle the remaining 120ml of caramel sauce over the top.
- Sprinkle chopped pecans on top if desired.
- Slice and serve with whipped cream if desired. Enjoy!
