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Caramel Brownie Cheesecake Recipe

Caramel Brownie Cheesecake Recipe
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★★★★★

4.8 from 12 reviews

This Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy, tangy cheesecake layer, all topped with a luscious homemade caramel sauce. Perfect for chocolate and caramel lovers, this decadent dessert is ideal for special occasions or anytime you want to impress with a show-stopping treat.

Ingredients

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For the Brownie Base:

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings:

  • Extra caramel drizzle
  • Chocolate chips
  • Chopped pecans or walnuts

Instructions

  1. Prepare the Brownie Base: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until well combined. Sift in the cocoa powder, flour, baking powder, and salt, then fold into the wet mixture just until combined. Pour the batter into a greased 9-inch springform pan lined with parchment paper, smoothing the top. Bake at 350°F (175°C) for 20 minutes, then let it cool slightly.
  2. Prepare the Cheesecake Filling: Beat softened cream cheese and sugar with an electric mixer until the mixture is smooth and creamy. Beat in the eggs one at a time, then add sour cream and vanilla extract. Mix until the filling is smooth and free of lumps.
  3. Assemble the Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base. Drizzle 3-4 tablespoons of prepared caramel sauce over the cheesecake layer. Use a knife or skewer to create beautiful swirls in the caramel.
  4. Bake the Cheesecake: Place the springform pan in the oven preheated to 325°F (160°C). Bake for 40-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully.
  5. Prepare the Caramel Sauce: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts completely and turns an amber color. Carefully whisk in the cubed butter until fully melted. Slowly pour in the heavy cream while whisking continuously. Add vanilla extract and a pinch of salt. Remove from heat and allow to cool to room temperature.
  6. Serve and Garnish: Before serving, drizzle the cheesecake with additional caramel sauce. Optionally, sprinkle with chocolate chips, chopped pecans or walnuts, or extra caramel swirls for added texture and flavor.

Notes

  • Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
  • Do not overmix the brownie batter once dry ingredients are added to keep the brownies chewy.
  • Baking times may vary slightly depending on your oven; watch for the cheesecake edges to set while the center remains slightly jiggly.
  • The caramel sauce can be prepared ahead and stored in the fridge for up to one week; gently reheat before using.
  • Use a water bath if desired to prevent cracking in the cheesecake layer for an ultra-smooth finish.

Nutrition

Keywords: caramel brownie cheesecake, caramel sauce, chocolate cheesecake, layered dessert, homemade caramel, rich dessert

Find it online: https://dinewithlily.com/caramel-brownie-cheesecake-recipe/