Brownie Caramel Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (180g)
• Sugar: 1/3 cup (66g)
• Unsalted butter, melted: 1/4 cup (56g)
• Cream cheese, softened: 16 ounces (453g)
• Sugar: 1 cup (200g)
• Eggs: 3 large
• Vanilla extract: 1 teaspoon
• Heavy cream: 1/2 cup (120ml)
• Unsweetened cocoa powder: 1/2 cup (40g)
• Caramel sauce: 1/2 cup (120ml)
• Brownie mix: 1 box (18.3 ounces/516g)

Preparation Time:

30 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

3 (Medium)

Preparation Method Steps:

Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press mixture into the bottom of a 9-inch springform pan.

Cheesecake:

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Beat in eggs one at a time, then stir in vanilla and heavy cream.
3. Set aside 1/2 cup of the cheesecake batter.
4. To the remaining batter, add cocoa powder and caramel sauce.
5. Pour the chocolate cheesecake batter over the crust.
6. Swirl the reserved cheesecake batter on top.

Brownie Top:

1. Prepare brownie mix according to package directions.
2. Pour brownie batter evenly over the cheesecake.

Baking:

1. Bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
2. Let cool for at least 3 hours before slicing and serving.

Nutritional Information:

(Per serving, approximately 1/8 of the cake)

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 23g
• Cholesterol: 170mg
• Sodium: 250mg
• Carbohydrates: 75g
• Sugar: 60g
• Protein: 10g

Dish Characteristics:

• Rich and decadent chocolate flavor
• Creamy and smooth cheesecake texture
• Crunchy graham cracker crust
• Gooey caramel filling
• Chocolate brownie topping

User Comments:

• "This cheesecake was absolutely amazing! The chocolate and caramel flavors were perfect together, and the brownie top was the perfect touch."
• "I've tried many chocolate cheesecakes, but this one is by far the best. It's so creamy and rich, and the caramel adds a wonderful sweetness."
• "This was a hit at my dinner party! Everyone loved the unique combination of flavors, and the presentation was stunning."

Special Precautions and Tips:

• If you don't have a springform pan, you can use a regular 9-inch round pan, but you will need to carefully invert the cheesecake onto a serving plate after baking.
• To prevent cracking, make sure to let the cheesecake cool slowly in the oven with the door ajar.
• If you are concerned about calories, you can reduce the amount of sugar used in the crust and cheesecake batter.