Caramel Brownie Cheesecake Recipe

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! 

Yields : 12 Servings


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 butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.
  3. Visit Caramel Brownie Cheesecake Recipe @ for full instructions.

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