Caramel Brownie Cheesecake Recipe
The caramel
brownie cheesecake had a thick base of fondant brownie with a succulent layer
of creamy vanilla cheesecake, topped with salted caramel sauce. Every bite is
paradise!
Ingredients
- 2 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons water
- 1/2 cup (1 stick) butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Filling
- 4 large eggs
- 1 teaspoon vanilla
- 1 1/4 cup packed light brown sugar
- 3 (8-ounce) packages cream cheese, softened
- 2/3 cup heavy whipping cream
- 2 tablespoons all-purpose flour
Ganache
- 1/4 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
Toppings
- 1/4 cup hot fudge sauce
- 1/4 cup caramel sauce
- 1 1/2 cups toasted pecan halves
Instructions
First, preheat
the oven to 325 degrees. Line the bottom of a 9-inch springform pan with
parchment paper and spray the pan with cooking spray.
Then, in a
medium saucepan, heat the butter, sugar and water, stirring to combine. Bring
to a boil and remove from heat. Stir in vanilla and chocolate chips until
chocolate is melted.
Let cool
slightly then add the eggs one by one.
Mix the
flour, baking soda and salt and stir into the chocolate mixture.
Pour the
brownie batter into the prepared pan. Place on a baking sheet if leaking and
bake for 20 minutes. Remove from the oven and let cool slightly before pouring
the cheesecake mixture on top. Do not cool it too much or it will come off the
sides and the cheesecake mixture may seep.
To make the
filling, beat the cream cheese until smooth and creamy. Add the brown sugar and
flour and beat until fluffy.
Beat the
eggs one by one. Scrape the sides of the bowl with a rubber spatula to make
sure everything is smooth.
Add the
cream and vanilla and beat until smooth.
Pour the
cheesecake mixture over the bottom of the brownie. Note: The brownie will have
grown a bit in the oven, but the layer of cheesecake will help compact it.
Return to
325 degree oven for 1 hour.
Turn off the
oven and open the door, but leave the cheesecake in the oven for another 1
hour.
Remove the
cheesecake from the oven and let cool to room temperature.
To make
ganache, mix the chocolate chips and heavy cream in a microwave-safe bowl.
Microwave for 30 seconds. Stir and microwave for an additional 15 to 20
seconds. Stir until smooth. Let cool slightly and pour over the cheesecake.
Smooth ganache with an offset spatula,
Refrigerate
the cheesecake overnight.
Before
serving, garnish with pecans and drizzle with caramel and caramel sauce. Happy
Cooking Time.
