Equipment Needed
- 9-inch springform pan (essential for clean slices!)
- Parchment paper
- Stand mixer or hand mixer
- Two medium mixing bowls
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s set the stage. Preheat your oven to 325°F (163°C). This lower temperature is key to cooking the cheesecake gently without cracking. Line the bottom of your springform pan with parchment paper and lightly grease the sides. I learned the hard way that skipping the parchment makes serving a nightmare—the fudgy base loves to stick. Now, for the brownie layer. In a bowl, I melt the butter and whisk in the sugar until it looks like glossy sand. Then, I beat in the eggs, one at a time, followed by the vanilla. I sift in the cocoa, flour, and salt right over the wet ingredients. This little trick of sifting directly in saves a bowl and ensures no lumps. Mix just until combined; overmixing makes it tough. Spread this thick batter into your prepared pan. It will seem like a thin layer, but it puffs up beautifully.
While the brownie base bakes for about 15 minutes just to set (it won’t be fully cooked, and that’s perfect!), I whip up the cheesecake filling. Here’s my biggest tip: your cream cheese must be truly at room temperature. I take mine out a good two hours ahead. If it’s even slightly cold, you’ll get lumps no matter how long you mix. I beat the softened cream cheese with the sugar for a full 3 minutes until it’s completely smooth and silky. Scrape down the bowl religiously! Then, I add the vanilla and the eggs, one at a time, mixing on low speed after each just until incorporated. Over-beating the eggs incorporates too much air, which leads to cracking.
Once the par-baked brownie base is out of the oven (let it cool for 5 minutes), it’s time to assemble. Pour all that luscious cheesecake batter over the warm base. Now, for the fun part: the caramel. Dollop spoonfuls of the caramel sauce all over the top of the cheesecake batter. Using a knife or a skewer, gently swirl it through the batter. Don’t overdo it! I made that mistake once and the caramel just disappeared into the batter. You want beautiful, defined ribbons.
Place the pan in the oven and bake for 45-55 minutes. The center should still have a slight jiggle—like set Jell-O—when you gently shake the pan. The edges will be puffed and set. This was the hardest lesson for me: do not overbake. Turn off the oven, crack the door open with a wooden spoon, and let the cake cool inside for an hour. This gradual cooling is the secret to a crack-free top. Then, let it cool completely on the counter before chilling it in the fridge for at least 6 hours, preferably overnight. The wait is agony, but it allows the flavors to marry and the texture to become perfectly sliceable.(See the next page below to continue…)