Combining caramel and brownies in a cheesecake resulted into the most decadent dessert I've ever ate! Perfectly sweet and smooth, this cheesecake is just the best!

Yields 10 servings

Brownie crust
1 cup melted butter
2/3 cup sugar
4 eggs
1 tsp vanilla extract
2/3 cup melted semi-sweet chocolate
3/4 cup flour
Pinch of salt

  1. Preheat the oven to 350F.
  2. Combine the melted butter and sugar together.
  3. Add the eggs, salt and vanilla. Mix well.
  4. Add the melted chocolate. Mix well.
  5. Incorporate the flour gradually and mix until well combined.
  6. Pour the batter in a 9"springform cake pan previously coated with butter and flour.
  7. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool down.

Cheesecake batter
2 cups cream cheese
3/4 cup sugar
2 eggs
1 cup heavy cream
1 tsp vanilla extract

  1. Lower the oven temperature to 300F.
  2. Beat the cream cheese and the sugar in a large bowl with an electric mixer for 2-3 min or until fluffy and light.
  3. Add one egg at a time and mix with an electric mixer.
  4. In a small bowl, combine the cream and vanilla. Incorporate it gradually into the cream cheese mixture while constantly mixing with the electric mixer.
  5. Pour the batter over the brownie and bake for 70 minutes or until a toothpick inserted in the centre comes out clean and the edges are golden brown.

2 tbsp butter
1/3 cup sugar
1 tsp vanilla extract
3 tbsp corn sirup
1/3 cup condensed milk

  1. In a saucepan on medium heat, cook the butter, sugar, vanilla and corn syrup for 10 minutes or until it boils. Stir constantly.
  2. While stirring gradually incorporate the condensed milk. Keep cooking until you get a thicker texture and darker color.
  3. Pour the caramel on the cooled down cheesecake and serve!