Dulce de Leche Cheesecake Brownie Recipe – Ultimate Chocolate Delight

Last Updated on 2 months by Neha Deshmukh

Dulce De Leche Cheesecake Brownie Recipe – Ultimate Chocolate Delight

Hey everyone! If you’re anything like me, you believe life is just better with a little chocolate… and a lot of cheesecake! I stumbled upon this recipe a while back, trying to combine two of my absolute favourite desserts, and honestly? It was love at first bite. This Dulce de Leche Cheesecake Brownie is seriously decadent, rich, and unbelievably delicious. It’s a bit of a project, but trust me, every single step is worth it. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another dessert. It’s a flavour explosion! You get the fudgy, intense chocolate hit from the brownie base, the creamy, tangy sweetness of the cheesecake, and that incredible, buttery caramel flavour from the dulce de leche. It’s a showstopper, perfect for special occasions, or honestly, just a really good Tuesday night. Plus, who doesn’t love a dessert that combines textures? It’s soft, chewy, creamy, and smooth all in one bite.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 85 gm dark chocolate
• 50 gm butter
• 0.25 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 0.5 cup all-purpose flour
• 0.25 tsp salt
• 600 gm Philadelphia cheese light
• 0.33 cup brown sugar
• 3 large eggs
• 1.5 tsp vanilla extract
• 1 cup dulce de leche
• 100 gm fresh cream
• 100 gm white chocolate
• 2 tbsp dulce de leche (for drizzling)

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

• Dulce de Leche: Don’t skimp on the dulce de leche! It’s the star of the show. I prefer a good quality, thick and creamy dulce de leche for the best flavour. You can find it at most well-stocked supermarkets or online.
• Philadelphia Cream Cheese: This is key. Philadelphia cream cheese has a unique texture and tang that really makes the cheesecake layer sing. Other cream cheeses just won’t give you the same result. Using the light version keeps it rich without being too heavy.
• Dark Chocolate: Use a dark chocolate you genuinely enjoy eating on its own. I recommend something around 70% cacao for a good balance of bitterness and sweetness. A good quality chocolate will melt beautifully and give your brownie base a lovely depth of flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the brownie crust: Preheat your oven to 180°C. Melt the 85 gm dark chocolate and 50 gm butter together – a double boiler or microwave works great. Once melted, stir in 0.25 cup sugar, 1 egg, 1 tsp vanilla extract, 0.5 cup flour, and 0.25 tsp salt. Pour into a lined baking pan and bake for 12 minutes. Let it cool completely – this is important!
2. Make the cheesecake layer: While the crust cools, beat 600 gm Philadelphia cream cheese and 0.33 cup brown sugar until it’s light and fluffy. Add the 3 eggs one at a time, mixing well after each addition. Stir in 1.5 tsp vanilla extract and 1 cup of dulce de leche. Gently pour this mixture over the cooled brownie crust.
3. Bake the cheesecake: Now for the patience part! Bake at 150°C for 1 hour, then reduce the temperature to 120°C and bake for another 45 minutes. This slow baking process helps prevent cracking. Once done, turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 2 hours. Then, refrigerate overnight. Seriously, overnight is best!
4. Prepare the ganache: While you wait (I know, it’s torture!), make the ganache. Heat 100 gm fresh cream in a saucepan. Pour it over 100 gm chopped white chocolate. Let it sit for a minute, then whisk until smooth and glossy. Let the ganache cool slightly before spreading it over the chilled cheesecake. Finally, drizzle with 2 tbsp dulce de leche for that extra touch of caramel goodness.

Expert Tips

• Water Bath: For an even creamier cheesecake and to really prevent cracking, consider baking the cheesecake in a water bath. Wrap the bottom of your springform pan tightly in foil and place it in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan.
• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps them blend together smoothly and prevents lumps.
• Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, which can lead to cracking. Mix until just combined.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend in the brownie base.
• Vegan Adaptation: This one’s a bit trickier, but you can find vegan cream cheese and chocolate alternatives. You’ll also need a flax egg replacement for the eggs. My friend Priya swears by her vegan version!
• Reduced Sugar Option: Reduce the sugar in both the brownie and cheesecake layers by a couple of tablespoons.
• Spice Level: For a more intense chocolate experience, add a pinch of espresso powder to the brownie batter.

Serving Suggestions

This cheesecake brownie is rich, so a small slice goes a long way! It’s amazing on its own, but a dollop of whipped cream or a few fresh berries would be lovely. A cup of strong coffee or a glass of cold milk is the perfect accompaniment.

Storage Instructions

Store leftover cheesecake brownie in the refrigerator, covered, for up to 3 days. It actually tastes even better the next day as the flavours meld together!

FAQs

1. Can I make this cheesecake brownie ahead of time?

Absolutely! You can bake the cheesecake a day or two in advance. Just keep it refrigerated until you’re ready to add the ganache and dulce de leche drizzle.

2. What is the best type of dark chocolate to use for the brownie base?

I recommend a dark chocolate with around 70% cacao. It provides a good balance of bitterness and sweetness.

3. Can I substitute the dulce de leche with another caramel sauce?

You can, but it won’t be quite the same. Dulce de leche has a unique flavour that’s different from regular caramel. If you must substitute, use a high-quality caramel sauce.

4. How do I prevent cracks from forming on the cheesecake?

Baking at a lower temperature and letting the cheesecake cool slowly in the oven are the best ways to prevent cracking. A water bath also helps!

5. Can this cheesecake be frozen after baking?

Yes, you can freeze it! Wrap it tightly in plastic wrap and then in foil. It will keep for up to 2 months. Thaw overnight in the refrigerator.

6. What is Philadelphia Cream Cheese and why is it used in this recipe?

Philadelphia Cream Cheese is a brand of cream cheese known for its smooth texture and slightly tangy flavour. It’s used in this recipe because it creates a wonderfully creamy and stable cheesecake filling.