way to cook:
1. Make the Brownie Base
Preheat oven to 325°F (165°C).
Line a 9-inch springform pan with parchment and lightly grease.
Prepare the brownie batter (boxed or homemade).
Spread into the bottom of the pan and bake for 18–20 minutes — just until set.
Let it cool slightly.
2. Make the Cheesecake Filling
In a bowl, beat cream cheese until smooth.
Add sugar and mix again.
Add sour cream, vanilla, and cornstarch.
Add eggs one at a time, mixing on low to avoid bubbles.
Mix in ½ cup caramel sauce gently.
3. Assemble
Pour cheesecake batter over the baked brownie base.
Tap pan gently to remove air bubbles.
4. Bake
Wrap the springform with foil and place it in a larger pan.
Add about 1 inch of hot water for a water bath.
Bake at 325°F (165°C) for 55–70 minutes, until edges are set and center jiggles slightly.
5. Chill
Turn off the oven, crack door open, let cheesecake rest 1 hour.
Refrigerate at least 4 hours, preferably overnight.
6. Finish with Caramel
Spread the caramel layer over the chilled cheesecake.
Add toppings like brownie chunks, nuts, or sea salt.
Tips
Don’t overbake the center should jiggle slightly.
Water bath prevents cracks and keeps the texture creamy.
For cleaner slices, warm your knife before cutting.
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