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Caramilk Brownie Cheesecake takes Caramilk brownie and tops that with a baked vanilla cheesecake layer. The result is chewy Caramilk brownie on the base with a thick and creamy cheesecake topping.
I have made these brownies more times than I can count and it’s only been a week since I first created the recipe!
The combination of textures and flavours in this brownie cheesecake is heavenly.
We have the Caramilk Brownie layer – from my extremely popular recipe already on the site – and the baked vanilla cheesecake layer inspired from my perfect vanilla cheesecake recipe on the site.
The Caramilk brownie is soft, chewy and tastes like the Cadbury Caramilk we all know and love. The cheesecake layer is creamy, slightly tangy and balances the sweetness from the brownie.
As always with my caramilk recipes, if you can’t get your hands on Cadbury caramilk chocolate any other caramelised white chocolate will do. I believe there’s even a Gold Milky Way now!
And if you can’t find any caramelised white chocolate near you, white chocolate will substitute just fine.
I hope you enjoy today’s recipe! Let me know what you think in the comments below and let me know of any recipes you want to see in future on the blog!
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Caramilk Brownie Cheesecake
Ingredients
Caramilk Brownies;
- 1/3 Cup Butter (75g)
- 130 g Caramilk Chocolate (Or caramelised white chocolate)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 Cup Brown Sugar (90g)
- 1/4 Cup Sugar (50g)
- 1 and 1/4 Cups All Purpose Flour (155g)
- 1/2 tsp Baking Soda
Cheesecake;
- 2 Cups Cream Cheese, room temperature (500g)
- 1 Cup Greek Yoghurt (or Sour Cream) (250g)
- 1 tsp Vanilla Extract
- 1 Large Egg
- 1/2 Cup Icing Sugar (65g)
Instructions
Caramilk Brownies;
- Preheat the oven to 180°C (350°F) and line an 8" or 9" pan with baking paper.
- Melt the butter and Caramilk chocolate together.
- Beat the egg, brown sugar, sugar and vanilla extract together until light and fluffy.
- Mix in the chocolate mixture.
- Mix in the flour and baking soda.
- Pour into the prepared pan and bake for 15 minutes. While baking, make the cheesecake layer.
Cheesecake;
- Beat the cream cheese until smooth.
- Beat in the eggs and Greek Yoghurt (or sour cream).
- Finally add the vanilla extract and icing sugar and beat until all combined.
- Pour over the caramilk brownie and place back in the oven for another 25-30 minutes. The cheesecake should still wobble in the middle but be lightly golden on the top and sides.
- Allow to cool to room temperature before placing in thee fridge to set for at least four hours. Preferably overnight.
Video
Notes
Nutrition
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