There’s something magical about a warm kitchen filled with the sweet smell of baking goodies, especially when the air carries a hint of nostalgia. This Caramel Brownie Bottom Cheesecake is one of those treasures that takes you back to family gatherings, where every bite tells a story and brings together loved ones around the table. Let’s journey together into this delightful recipe that feels like a warm hug.
Why make this recipe
This Caramel Brownie Bottom Cheesecake is not just a dessert; it’s an invitation to slow down, reminisce, and savor the sweet moments in life. With a rich chocolatey brownie base and a creamy cheesecake layer topped with luscious caramel, it’s the kind of treat that turns an ordinary day into a celebration. There’s a little bit of magic in this combination that is bound to brighten up any kitchen.
How to make Caramel Brownie Bottom Cheesecake
Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- Chocolate curls (optional, for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper — this will help the cheesecake stay soft and gooey without sticking.
- For the brownie base, combine the melted butter and sugar in a bowl, stirring until it’s smooth and creamy, just like Grandma used to do. Add in the eggs and whisk them good and well. Sift in cocoa powder, flour, salt, and baking powder, folding the mixture until it’s all beautifully combined. Spread that brownie batter into the prepared pan and bake for a quick 10 minutes, just enough to keep it soft. Let it cool a bit while dreaming of that caramel drizzle on top.
- Now, for the cheesecake layer, beat the softened cream cheese and sugar together until it’s silky smooth, reminiscent of childhood kitchen dreams. Add the eggs one at a time, allowing them to blend in completely, then stir in the vanilla extract. This will surely fill your heart with warmth!
- Pour that luscious cheesecake mixture over the brownie base, smoothing it evenly. Bake for 25-30 minutes, or until the cheesecake is set and the edges are just turning golden brown, like the perfect Southern sun.
- Allow the cheesecake to cool fully in the pan, then pop it in the fridge for at least 4 hours, or better yet, overnight. Patience is key here, my friend! Before serving, drizzle that heavenly caramel sauce over the top and add chocolate curls if you’re feeling fancy.
How to serve Caramel Brownie Bottom Cheesecake
Serve generous squares of the cheesecake alongside a hot cup of coffee or a cold glass of milk. It’s perfect for gatherings, family dinners, or just a cozy evening at home. Don’t forget a dollop of whipped cream on top for that little extra love!
How to store Caramel Brownie Bottom Cheesecake
Store any leftovers (if there are any!) in the refrigerator, carefully covered with plastic wrap. This cheesecake is best enjoyed within a few days, though I doubt it will last long with everyone around.
Tips to make Caramel Brownie Bottom Cheesecake
- Let ingredients like cream cheese and eggs come to room temperature for a smoother mix.
- For extra brownie richness, add chocolate chips to the brownie layer — because who can resist a little more chocolate?
- Don’t rush the chilling time; allow it to set so every slice reveals that creamy wonder underneath.
Variations
If you’re itching to try something different, consider swirling some peanut butter into the cheesecake layer before baking. Or perhaps top it with crushed nuts for a delightful crunch!
FAQs
Can I use store-bought caramel sauce?
Absolutely! In a pinch, store-bought caramel sauce works beautifully, but homemade always feels a little more special.
What if I can’t find unsweetened cocoa powder?
If you’re in a bind, semi-sweet cocoa powder will work, but it may alter the sweetness of your brownie base just a tad.
Can I make this recipe gluten-free?
Sure thing! Just replace the all-purpose flour with a gluten-free blend, and you’ll still have a lovely cheesecake!
As we wrap up this delightful culinary journey, remember that cooking and sharing food is one of the sweetest ways to bring joy into our lives. It’s about the moments spent together, the laughter shared over a slice of cheesecake, and the warmth that fills our hearts and homes. So gather your loved ones and whip up this Caramel Brownie Bottom Cheesecake — it’s guaranteed to create lasting memories around your own family table. Happy baking!
Caramel Brownie Bottom Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
- In a bowl, combine the melted butter and sugar, stirring until smooth. Add eggs and whisk until mixed.
- Sift in the cocoa powder, flour, salt, and baking powder, folding until well combined.
- Spread the brownie batter into the prepared pan and bake for 10 minutes.
- Let it cool while preparing the cheesecake layer.
- Beat the softened cream cheese and sugar until silky smooth.
- Add the eggs one at a time, mixing completely, then stir in the vanilla extract.
- Pour the cheesecake mixture over the brownie base and smooth it out.
- Bake for 25-30 minutes, until the cheesecake is set and edges are golden.
- Allow the cheesecake to cool fully in the pan and refrigerate for at least 4 hours or overnight.
- Drizzle caramel sauce over the cheesecake and add chocolate curls if desired. Serve with coffee or milk.