Embrace Decadence with Brownie Bottom Salted Caramel Cheesecake

A Warm and Engaging Introduction:

Prepare for an unparalleled dessert experience with the Brownie Bottom Salted Caramel Cheesecake! This luxurious delight features a luscious brownie base topped with a velvety salted caramel cheesecake layer, a marriage of flavors and textures that will captivate your taste buds.

How to Make Fruit Pizza:

For those inclined toward delightful desserts, exploring the world of Fruit Pizza could be your next culinary adventure. A blend of a sugar cookie base, a luscious spread, and an array of vibrant fruits, Fruit Pizza promises a delightful journey into sweet flavors.

History and Origins of the Brownie Bottom Salted Caramel Cheesecake:

The marriage of brownies and cheesecake in this delectable treat emerged from a desire to combine two beloved desserts into one indulgent creation. Its origins lie in the quest for heightened sweetness and diverse textures in a single dessert, an amalgamation that has become a favorite for dessert enthusiasts.

Tools Needed, Servings, and Cooking Time:


  • 9-inch springform pan
  • Mixing bowls
  • Mixer
  • Oven
  • Serving platter

Servings: Approximately 12 servings.

Cooking Time: Varies according to package instructions, approximately 30-35 minutes for the cheesecake layer.

Ingredients and Substitutions:

  • 1 box brownie mix (plus required ingredients as per package instructions)
  • Substitute: For a homemade brownie base, use a recipe that yields a similar texture to boxed mix.
  • 16 ounces cream cheese, softened
  • Substitute: Greek yogurt or mascarpone can be used for a tangy twist in a similar quantity.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Substitute: Replace each egg with 1/4 cup unsweetened applesauce for an egg-free alternative.
  • 1/2 cup salted caramel sauce (store-bought or homemade)
  • Sea salt, for sprinkling


  1. Preheat Oven and Prepare Springform Pan: Set the oven to the temperature indicated on the brownie mix package. Grease a 9-inch springform pan and set it aside.
  2. Prepare Brownie Base: Follow the instructions on the brownie mix package to prepare the brownie batter. Pour it into the greased springform pan, spreading it evenly as the bottom layer.
  3. Bake Brownie Layer: Bake the brownie layer as directed on the package or until a toothpick comes out with a few moist crumbs. Remove from the oven and let it cool slightly.
  4. Prepare Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  5. Add Eggs and Spread Over Brownie: Add the eggs one at a time, beating well after each addition. Pour this cream cheese mixture over the cooled brownie layer, spreading it evenly.
  6. Drizzle Salted Caramel and Add Sea Salt: Drizzle the salted caramel sauce over the cream cheese layer, creating swirls with a knife or toothpick. Sprinkle a pinch of sea salt for an extra burst of flavor.
  7. Bake the Cheesecake: Return the springform pan to the oven and bake for an additional 30-35 minutes until the edges are set, and the center is slightly jiggly.
  8. Cool and Refrigerate: Let the cheesecake cool completely in the pan. Refrigerate for at least 4 hours or overnight to chill and set.
  9. Serve Chilled: Once set, release the springform pan and transfer the cheesecake to a serving platter. Slice and serve the Brownie Bottom Salted Caramel Cheesecake chilled, relishing the fudgy brownie, creamy cheesecake, and salted caramel blend.

Top 4 Mistakes and How to Avoid Them:

1. Overmixing Cheesecake Batter:

To maintain a creamy texture, avoid overmixing the cheesecake batter after adding the eggs. Blend just until smooth and combined.

2. Using Warm Brownie Mix:

Allow the brownie base to cool slightly before pouring the cream cheese mixture over it. A warm base can affect the consistency of the cheesecake layer.

3. Not Testing for Doneness:

Ensure the cheesecake is slightly jiggly in the center when removing it from the oven. Overbaking can result in a dry cheesecake texture.

4. Cutting the Cheesecake Too Early:

Refrigerate the cheesecake for the specified time to allow it to set properly. Cutting it too early can result in a messy presentation.


1. Can I make the brownie base from scratch?

  • Yes, use a homemade brownie recipe that ensures a fudgy texture similar to a boxed mix.

2. Can I use unsalted caramel sauce instead?

  • Absolutely, but adjust the salt in the recipe accordingly to balance the flavors.

3. How can I prevent cracks on the cheesecake’s surface?

  • A water bath can help regulate the baking temperature and prevent cracks.

4. Can I freeze this cheesecake?

  • Yes, tightly wrap the cheesecake in portions for freezing. Thaw in the refrigerator before serving.

5. Can I use reduced-fat cream cheese for this recipe?

  • While it’s possible, note that the texture and flavor might slightly differ.

Creating the perfect Brownie Bottom Salted Caramel Cheesecake requires a delicate balance of baking and a fine understanding of cheesecake textures. Experimentation and knowledge of these nuances will elevate this decadent dessert into a personalized masterpiece. Enjoy the journey of creating and savoring every slice of this sumptuous delight!

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