Description
A three-layer dessert where fudgy halal brownies underpin a tangy, silken New York-style cheesecake. Golden homemade caramel with sea salt cascades over the top, balanced by whipped cream and chocolate curls. Perfect for blending tradition and innovation in one rich slice.
Ingredients
18.25-ounce boxed brownie mix (halal-certified)
1 cup melted halal-certified margarine
1/4 cup cocoa powder
1 1/2 cups boiling water
8 oz cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream
4 large eggs
1 tsp pure vanilla extract (alcohol-free)
1 1/2 cups halal-certified heavy cream
1/4 cup light brown sugar
1 tbsp halal-certified butter
1 tsp sea salt (for caramel)
Chopped pecans (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Mix brownie mix with melted margarine, cocoa powder, and boiling water according to box instructions. Press half the mixture into a 9-inch springform pan. Bake for 25 minutes. Let cool slightly.
In a blender, combine cream cheese, sugar, sour cream, eggs, and vanilla extract. Blend until smooth. Pour half the mixture over the brownie crust. Bake for 40 minutes. Rotate pan halfway for even cooking. Let cheesecake cool completely before refrigerating for 2 hours.
Meanwhile, heat heavy cream, brown sugar, and butter in a saucepan over medium-high heat. Simmer until thickened, stirring constantly. Add sea salt and remove from heat. Swirl mixture over baked cheesecake.
Top with remaining brownie layer. Refrigerate until firm (1 hour). Garnish with whipped cream or halal-certified whipped topping once assembled. Store in fridge.
Notes
For a gluten-free version, use gluten-free brownie mix. Caramel can be made alcohol-free by simmering it slowly to avoid scorching. Whipped cream is optional—replace with coconut whipped cream for dairy-free diets. Slice and serve chilled. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 85mg