Ingredients
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
Directions
Make the brownie layer:
-
Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
-
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.
-
Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature then place in the fridge to chill until ready to use while you make the other layers. Maintain 325°F oven temperature if baking cheesecake layer immediately.
Make the cheesecake layer:
-
In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar and cream and beat until well combined. Scrape down the sides of the bowl to make sure all cream cheese is being incorporated. Add the eggs, one at a time, beating just until smooth. Add in the vanilla.
-
Pour the batter into the cooled brownie crust and tap the pan on the counter to remove any air bubbles. Place springform pan on a rimmed baking sheet and bake for about 55 minutes to 1 hour, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool completely to room temperature.
-
Refrigerate until completely chilled, at least 4 hours or overnight.
-
Release the cheesecake from the pan onto a cake stand or serving plate. Cut into slices and drizzle each slice with caramel sauce. Serve.
Recipe Video
[adthrive-in-post-video-player video-id="G6rAzVen" upload-date="2021-01-04T23:45:29.000Z" name="How to Make A Water Bath for Cheesecake" description="Here's how to make a water bath for baking cheesecake! This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks." player-type="default" override-embed="default"]
Could you use salted butter?
Hi Wendy! Tessa never recommends using salted butter in baking because salted butter isn’t regulated, so one brand can be twice as salty as the next brand! You can absolutely still use it and just use less or even omit the salt in the recipe – but Tessa always recommends unsalted butter for this reason. Happy baking!
Hi! I would like to try this recipe because it looks so yummy but i don’t have measure cup…Can you please tell me how many grams is 1/4 cup of heavy cream? Thank you!!
Hi Flavia! It’s a little tough to write liquids such as heavy cream in weights, because different brands and types of cream will weigh different amounts, so a liquid measuring cup is best for these ingredients. However, according to King Arthur’s website, 1 cup of heavy cream should weigh 227 grams, so 1/4 cup should therefore weigh about 57 grams. Good luck and happy baking!
I made this and it turned out beautifully! Takes time and patience to make sure It all turns out well. Loved the oven tip for preventing cracks etc. I was super excited to see it all completed this am. I’m taking it to church for fellowship
Hi Tammy! So excited to hear that you enjoyed making this cheesecake so much! I’m sure it was a huge hit at your church!!
I’m making this for the second time it was a huge hit last time I made it. I will be adding pecans to the top of this one. Next week making again for thanksgiving.
Hi! I’m wondering if I can make this a week in advance and store it in the freezer?
Hi Kelsey! We haven’t tried that, but it should be fine! Bake the brown and cheesecake layers in advance, completing the refrigeration overnight. Then place your cheesecake in an airtight container in the freezer. The night before you’re ready to enjoy, place it back in the fridge to thaw, then cut and drizzle each slice with caramel sauce before serving. Let us know what you think!
Is there a problem with cooking this in a water bath? I prefer no cracks on top. Just didn’t know if it made a difference because of the brownie crust.
Hi Debbie! Please check out the pink tip box above the recipe for more details, Tessa answers this very question 🙂 Enjoy your cheesecake!
Good flavors but the brownie layer was too fudgy and stuck to the pan terribly making it had to serve.
Sorry to hear you had issues with this recipe! Just to confirm, did you spray your pan with nonstick cooking spray? You’re more than welcome to use parchment next time as well to help ensure the brownie layer doesn’t stick to the pan. It does sound like your brownie layer may not have baked fully though if it was fudgy, do you have an oven thermometer to verify your oven’s temp? All ovens are different, mine actually takes an additional 15 minutes after the preheat-complete beep before it’s actually ready!
Easy to make and turned out great. Very rich!
Yum
Cheesecake is my favorite. This one was absolutely delicious and relatively easy. The brownie part turned out perfectly. The cheesecake filling was fantastic. I was unsure about the caramel, having never made it before, but I followed the directions and at first I thought it would be too runny but upon cooling it thickened up and was just right. I have made many a cheesecake before and this was by far my favorite!
Wonderful to hear that, Lisa! So glad you enjoyed this cheesecake 🙂
Amazing and so easy! I made it to share with my neighbors and they loved it!! The brownie bottom brings it to another level
I’m so happy to hear it was such a hit! 🙂
Oh my gosh – it was amazing! I made this cheesecake for Valentine’s Day and we absolutely devoured it. It’s perfect! My 3 year old helped me make it – that’s how simple the recipe is! Will absolutely make again 10/10
Where’s the recipe for the caramel sauce?
Under the ingredient list, “1/2 cup salted caramel sauce, store-bought or homemade” click on the red homemade link! Enjoy!
Really want to make this cheesecake, I want to use carnation caramel but how many grams would 1/2 cup
be in grams.
Oh my goodness! We made this cheesecake for dessert on Christmas. It was insanely good!! I’m so glad I took your advice and made the bottom per your recipe it was rich, chocolatey and amazing! Mine ended up cracking on the top, probably because I was nervous and left it in a few minutes past the stage you suggested. But, after pouring in some caramel topping, no one was the wiser!!
Can I make this using Splenda ?
So far looks perfect. Im a beginner and get nervous. .do i need to cover the cheesecake when in the fridge to chill overnight
Can I swirl some Caramel through the cake before baking?
I am very concerned after making the brownie layer 1 cup of cocoa was way to much. After checking many recipes. I am very worried I. Just ruined my daubght and Don in laws 1st anniversary cake.
I made this recipe on Easter as our dessert this year and it was excellent!! The various textures and layers made this cheesecake the perfect blend! I added pecans on top for a little bite and that was it! Thank you!
It looks sooo yummy
Of course had to try it out
Right now it’s still baking And it looks perfect can’t wait to eat
This recipe was so easy too made
Thank you Amazing recipe
This is absolutely divine! Also, thank you for the caramel recipe, I love this technique for salted caramel! Everything turned out perfect! All of our friends loved it!
Hey
I just made this and was wanting to serve it at my thanksgiving dinner tomorrow (Canadian lol) but was just wondering if I could drizzle the Carmel sauce on pre cut? Just do give it a better visual and cover up some of the cracks?
Made this recipe also yesterday for Thanksgiving dinner today. Mine has a huge crack in the middle, so I just drizzled the sauce in the cracks and on top and added chopped pecans for a better looking presentation. I might bring the extra caramel along in case anyone wants extra.
oh my has a big crack to but the pecans on top is a great idea! so going to do this hope you don’t mind.
I made a chocolate ganache in stead of the caramel and that covers everything and tasts delicious.
my only question si how much would i have to cook the brownie if i wanted only the firts layer.
Made this for a birthday, it was SUCH a success! Highly recommend. I had to cook for longer than expected but turned out great. Everyone thought it was store bought.
Hi! Love your recipes!
I was just wondering if it were possible for convert a large cheesecake such as this into 12 mini cheesecakes. I have made your mini cheesecakes before and absolutely love how cute they are and how easy they are to serve.
Thanks
She doesn’t seem to be answering ANYONE’s questions…. wonder why?
Hi! Love your recipes!
I was just wondering if it were possible for convert a large cheesecake such as this into 12 mini cheesecakes. I have made your mini cheesecakes before and absolutely love how cute they are and how easy they are to serve.
Thanks 🙂
I’ve made this recipe several times, and it has always come out perfectly! The rich, fudgy brownie with the smooth, creamy cheesecake and the salty caramel make this a perfectly balanced dessert. It is elegant, delicious and unbelievably simple to make. My guests are always sated and impressed. Anytime I need a dessert idea or recipe, I come to you. Thank you for your delicious and detailed recipes and helpful videos!
Hi I love this recipe, but further up you are stating that we can only keep cheesecake in the fridge for 2 days.
Please let me know why only 2 days
Toula
I am madly, unapologetically, in love cheesecake, and can hardly wait to make this!!! Yummmmmers!