Salted Caramel Brownie Cheesecake

Festive Baking Favourites › Salted Caramel Brownie Cheesecake

Salted Caramel Brownie Cheesecake

12 Serves
30 minutes
15 minutes

Set a Reminder to cook 04/20/2024 02:16 04/20/24 03:16 Australian Eastern Daylight Time IGA Recipes – Salted Caramel Brownie Cheesecake Reminder – Salted Caramel Brownie Cheesecake https://www.iga.com.au/recipes/festive-baking-favourites/salted-caramel-brownie-cheesecake/

Ingredients

3 teaspoons gelatine powder

500g cream cheese, softened

1 tub (400g) Betty Crocker™ Creamy Deluxe™ Salted Caramel Frosting

1/2 cup (110g) caster sugar

large pinch salt

300ml thickened cream, whipped to soft peaks

1 box (500g) Betty Crocker™ Triple Chocolate Brownie Mix

eggs and butter called for on the brownie mix box

raspberries and gold leaf (optional to decorate)

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat the oven to 180°C (160°C fan forced). Grease a 22cm round springform cake pan and line the base with baking paper. Also, line a small baking tray with baking paper.
For the brownie base and topping, make the brownie mix as directed on the box using eggs and butter. Spread two-thirds of the brownie mix into the round pan. Spread the remaining brownie mix on the prepared tray to about 1cm thick. Bake both for 15 minutes or until firm to touch around the edges and the middle is just set. Cool on a wire rack. Remove the round brownie from the pan, peel off the paper and place the brownie back in the greased pan, top-down. Crumble the remaining browning into pieces and set aside.
Place 1/4 cup (60ml) cool water in a small, heatproof bowl and sprinkle the gelatine over the top. Whisk to combine and set aside for 5 minutes for the water to absorb into the gelatine. Heat the gelatine mixture in the microwave, in 10 second bursts on high heat, until the mixture is melted and clear.
Meanwhile, beat cream cheese, 1/2 cup (125ml) of the frosting, sugar and salt in a large bowl with electric mixer until smooth. Scrape down the sides of the bowl, add the gelatine mixture and beat until smooth. Fold in whipped cream.
Spread half of the cheesecake mixture over the prepared base. Dollop with half the remaining frosting and half of the crumbled brownie. Spread with the remaining cheesecake mixture and press the remaining brownie lightly on top. Refrigerate for 3-4 hours or until firm.
Decorate with raspberries and gold leaf.
Warm the remaining frosting following tub directions. Drizzle over the cheesecake

Top Tips

Store any leftover cheesecake covered in the refrigerator for 2-3 days.

3 Reviews

Julie Easey says:

November 10, 2020 at 2:43 pm

Great recipe thanks

Reply
C Bawden says:

November 10, 2020 at 6:45 pm

Never knew how to use the QR code but to my surprise I was successful in getting the recipe onto my phone.

Reply
Maria says:

December 22, 2022 at 5:03 pm

I have made this cheesecake 3 Christmases in a row, and it is always a hit.
Even my husband who doesn’t like cheesecake loves it.

Reply