Brownies + caramel + cheesecake. What else could you ask for?? I've made this on numerous occasions, and it's always a hit! This dessert is so delicious, but takes quite a while to prepare. Totally worth it in my opinion. Making the caramel is a little tough. If you are new to baking, I recommend the caramel from the Millionaire's Shortbread, as that one is much simpler. I think this caramel is better, but it takes a lot of time and you have to watch it the entire time to make sure it doesn't burn. This caramel is from My Baking Addiction, which is my go-to blog for basics. Make sure to read all the instructions for this before starting. It will save you time. My friend Allie usually requests this awesome treat for her birthday.
Ingredients:
1 box Ghirardelli brownie mix
GF* - To make this gluten free, use gluten free brownie mix
For the caramel:
1 cup sugar
1 tablespoon light corn syrup
1/4 cup water
1/2 cup heavy cream, warmed
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
For the cheesecake:
1 package (12 ounces) white chocolate chips
1 cup heavy cream
1 1/2 pounds (3 packages) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons vanilla
Preparation:
1. Prepare the brownie mix and bake in a 13x9 pan according to box directions. Cool completely.
2. While brownie is baking, start the caramel.
3. In a large saucepan, stir together sugar, corn syrup, and water until texture is consistent.
4. Heat over medium until the sugar dissolves completely and mixture starts to bubble. Stop stirring and allow it to boil undisturbed until it turns a deep amber color. This takes 20-30 minutes.
5. Remove from heat and slowly stir in the hot cream. It will bubble furiously.
6. Add in butter and salt. Stir until mixture is smooth. Allow caramel to cool for 3-5 minutes. Stir in vanilla.
7. Once caramel has cooled completely, pour over brownie. Chill before adding cheesecake filling.
8. While caramel is cooking, make cheesecake filling.
9. To make the cheesecake, heat heavy cream and white chocolate over medium heat, stirring until chocolate is completely melted and mixture is smooth. Refrigerate until cooled, about 30 minutes.
10. In a large bowl, beat together cream cheese, powdered sugar, and vanilla. Add in cooled white chocolate cream mixture and beat until fluffy, about 2-3 minutes.
11. Spread cheesecake filling over caramel.
12. Cover and refrigerate overnight. Allow cheesecake to sit at room temperature for 15 minutes prior to cutting and serving so the brownie can slightly soften.
Ingredients:
1 box Ghirardelli brownie mix
GF* - To make this gluten free, use gluten free brownie mix
For the caramel:
1 cup sugar
1 tablespoon light corn syrup
1/4 cup water
1/2 cup heavy cream, warmed
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
For the cheesecake:
1 package (12 ounces) white chocolate chips
1 cup heavy cream
1 1/2 pounds (3 packages) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons vanilla
Preparation:
1. Prepare the brownie mix and bake in a 13x9 pan according to box directions. Cool completely.
2. While brownie is baking, start the caramel.
3. In a large saucepan, stir together sugar, corn syrup, and water until texture is consistent.
4. Heat over medium until the sugar dissolves completely and mixture starts to bubble. Stop stirring and allow it to boil undisturbed until it turns a deep amber color. This takes 20-30 minutes.
5. Remove from heat and slowly stir in the hot cream. It will bubble furiously.
6. Add in butter and salt. Stir until mixture is smooth. Allow caramel to cool for 3-5 minutes. Stir in vanilla.
7. Once caramel has cooled completely, pour over brownie. Chill before adding cheesecake filling.
8. While caramel is cooking, make cheesecake filling.
9. To make the cheesecake, heat heavy cream and white chocolate over medium heat, stirring until chocolate is completely melted and mixture is smooth. Refrigerate until cooled, about 30 minutes.
10. In a large bowl, beat together cream cheese, powdered sugar, and vanilla. Add in cooled white chocolate cream mixture and beat until fluffy, about 2-3 minutes.
11. Spread cheesecake filling over caramel.
12. Cover and refrigerate overnight. Allow cheesecake to sit at room temperature for 15 minutes prior to cutting and serving so the brownie can slightly soften.