Description
A dreamy fusion of rich brownies, creamy Basque cheesecake, and gooey salted caramel! This decadent dessert is baked to perfection with a golden, caramelized top. Every bite is pure indulgence.
Ingredients:
1 box brownie mix (plus ingredients listed on the package)
16 oz (450 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup heavy cream
1/4 cup all-purpose flour
1/2 cup salted caramel sauce (plus extra for drizzling)
Pinch of sea salt
Instructions:
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, leaving overhang for easy removal.
5 minutes
Prepare the brownie batter according to package directions. Pour into the lined pan and spread evenly. Bake for 15 minutes, just until the edges set but the center remains slightly soft.
15 minutes
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3 minutes
Add eggs one at a time, mixing well after each addition. Blend in the vanilla extract.
2 minutes
Pour in the heavy cream and mix until fully combined, then sift in the flour and fold gently.
3 minutes
Pour the cheesecake batter over the partially baked brownie base. Drizzle salted caramel over the top and gently swirl with a knife for a marbled effect.
5 minutes
Bake for 45-50 minutes, or until the top is deeply golden and the center still jiggles slightly.
50 minutes
Let the cheesecake cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight before slicing. Drizzle extra caramel and sprinkle sea salt before serving!
5 hours (including chilling)
Prep Time: 20 minutes | Cooking Time: 1 hour 5 minutes | Chilling Time: 4 hours | Total Time: 5 hours 25 minutes
Kcal: 480 kcal | Servings: 10 slices
#SaltedCaramel #BrownieCheesecake #BasqueCheesecake #DecadentDessert
Step-by-Step Guide
Follow these detailed instructions for a perfect layered dessert. First, ensure your cream cheese is truly softened to room temperature for a lump-free batter. When lining the springform pan, crinkle the parchment paper slightly to create the rustic Basque cheesecake look. After baking the brownie base for 15 minutes, let it cool for 5 minutes before adding the cheesecake layer. When swirling the caramel, use a toothpick or thin knife and make just a few figure-eight motions to avoid blending it completely into the batter.
Serving Suggestions
Serve each slice with an extra drizzle of warm salted caramel sauce. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the rich flavors beautifully. For a textural contrast, sprinkle with toasted pecans or walnuts. Pair with a strong black coffee or a glass of dessert wine to balance the sweetness.
How-to Summary
This dessert combines a quick brownie base with a creamy, caramel-swirled Basque cheesecake topping. The key steps are: par-baking the brownie layer, preparing the simple cheesecake batter, marbling with caramel, and baking until golden and jiggly. Success hinges on not overbaking the brownie base and allowing the final cake to chill thoroughly for clean slices.
Frequently Asked Questions
Can I make this dessert ahead of time?
Absolutely. This cheesecake benefits from overnight chilling, making it perfect for making a day in advance. Store covered in the refrigerator.
What can I use instead of a boxed brownie mix?
You can use 2 cups of your favorite homemade brownie batter. Prepare it and use it in the same way as the box mix instructions state.
My top isn’t getting very dark. What’s wrong?
Basque cheesecake requires a hot oven. Ensure your oven is fully preheated to 400°F. If needed, broil for the final 1-2 minutes, watching closely to prevent burning.
How do I know when the cheesecake is done baking?
The top should be a deep, caramelized brown, and the center should jiggle like Jell-O when you gently shake the pan. It will firm up during chilling.
Can I freeze leftovers?
Yes. Wrap individual slices tightly in plastic wrap and freeze for up to a month. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Overbaking the brownie layer: It should only be par-baked (edges set, center soft) to prevent it from becoming dry and hard after the second bake.
- Overmixing the cheesecake batter: Mix just until ingredients are combined after adding the flour to avoid incorporating too much air, which can cause cracking.
- Skipping the parchment paper: The high heat and caramel make sticking likely. Parchment is non-negotiable for easy removal.
- Slicing before fully chilled: Cutting into the cheesecake before it has set for at least 4 hours will result in a messy, gooey slice.
Conclusion
This Salted Caramel Brownie Basque Cheesecake is a show-stopping dessert that masterfully combines three beloved treats. The process is straightforward, and the result is incredibly impressive. By following the step-by-step guide and heeding the common mistakes, you’ll create a decadent, caramel-kissed masterpiece perfect for any special occasion. The contrast of textures and flavors guarantees it will be a memorable finale to any meal.