Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowl (for brownie batter)
- Rubber spatula
- Aluminum foil
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
First, I prepare the brownie layer. I preheat my oven to 325°F (160°C)—a slightly lower temp than the brownie box says, crucial for the cheesecake’s sake. I line the bottom of my springform pan with parchment and lightly grease the sides. Then, I mix the brownie batter according to the package directions right in a bowl. I pour about two-thirds of it into the prepared pan, spreading it evenly. This creates our foundation. I pop just this brownie layer into the oven for about 15 minutes. It won’t be fully cooked, but it sets up just enough to provide a stable base for the cheesecake. This par-baking step is something I learned after a trial where the layers muddled together; this way, they stay distinct.
While that par-bakes, I make the cheesecake filling. In my stand mixer bowl, I beat the room-temperature cream cheese on medium until it’s completely smooth and creamy, scraping down the sides twice. I add the sugar and vanilla and beat again until combined. Then, with the mixer on low, I add the eggs one at a time, letting each fully incorporate before adding the next. Overbeating the eggs is a common trap that can cause cracking, so I’m gentle here. Finally, I mix in the sour cream until just blended. The batter should look like a luscious, pale cloud.
Now, for the fun assembly! I pull the partially baked brownie base from the oven—it will look shiny and slightly puffed. I carefully pour all of the cheesecake batter over the top. Then, I take the remaining one-third of the uncooked brownie batter and dollop it randomly over the cheesecake layer. Using a knife or skewer, I gently swirl the two together, creating beautiful marbling. Here’s my secret: I warm the cup of caramel sauce for about 15 seconds so it’s pourable but not hot. I drizzle about half of it over the entire surface. The rest I’ll use later.
The bake requires patience. I wrap the bottom of my springform pan tightly in a double layer of aluminum foil to prevent any water seepage and place it in a large roasting pan. I pour hot water into the roasting pan until it comes about halfway up the side of the springform—this water bath is non-negotiable for a crack-free, creamy texture. I bake for 60-75 minutes. The edges will be set, but the center should still have a slight, gentle jiggle. I turn off the oven, crack the door open, and let the cake cool inside for an hour. This gradual cooldown is my best defense against sinking or cracking.(See the next page below to continue…)