Go Back

Brownie Bottom Vanilla Cheesecake with Caramel Sauce

Chocolate brownie base with light creamy baked cheesecake topping

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer


For the caramel sauce

  • 150 g Caster sugar
  • 75 g Butter
  • 150 g Light brown sugar
  • 75 g Golden syrup
  • 200 ml Double cream

For the brownie base

  • 150 g Butter
  • 265 g Caster sugar
  • 2 Eggs large
  • 2 tsp Vanilla extract
  • 55 g Cocoa powder
  • 1/4 tsp Baking Powder
  • 80 g Plain flour
  • A pinch of Salt

For the cheesecake

  • 135 g Caster sugar
  • 575 g Cream cheese
  • 3 Eggs large, separated
  • 1 1/2 tsp Vanilla extract


  1. To make the caramel sauce heat the caster sugar in a pan until golden brown

  2. Take it off the heat and stir in the butter, then the light brown sugar and golden syrup, then the double cream

  3. Put it back on the heat and let it simmer for 4 minutes. Take it off the heat and leave it too cool completely and thicken up. Store in the fridge until required

  4. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Cover a 9" springform tin with foil on the outside

  5. To make the brownie base, melt the butter on a low heat. Transfer it to a mixing bowl, add the caster sugar and mix until fully combined

  6. Beat in the eggs and the vanilla extract

  7. Fold in the cocoa powder, baking powder, plain flour and salt
  8. Pour the mixture into the springform tin and bake for 20 minutes

  9. Make the cheesecake topping by mixing together the full fat cream cheese, the egg yolks, the caster sugar and vanilla extract

  10. In a food mixer beat the whites from the eggs until stiff and then fold them into the cream cheese mixture

  11. Smooth the cheesecake mixture on top of the brownie bottom. Place the tin into a larger tray filled with water to create a water bath or bain marie
  12. Bake it for 40 minutes on the same temperature. Let it cool fully to room temperature before putting in the fridge

  13. Store in the fridge and eat within 3 days. The caramel sauce with last for 2 weeks in a sealed container, stored in the fridge.