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Caramel Brownie Cheesecake Recipe

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4.6 from 53 reviews

Indulge in the rich and decadent Caramel Brownie Cheesecake, a layered dessert featuring a fudgy brownie base topped with creamy cheesecake and finished with a luscious homemade caramel sauce. This recipe combines the best of chocolate, cream cheese, and caramel flavors for an irresistible treat perfect for special occasions or anytime you crave a luxurious dessert.

Ingredients

Scale

Brownie Layer

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt

Cheesecake Layer

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

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

Instructions

  1. Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan or microwave until fully liquid. Stir in 2 cups of granulated sugar until combined. Add 4 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon vanilla extract for flavor.
  2. Combine Dry Ingredients: In a separate bowl, sift together 1 cup all-purpose flour, 1 cup cocoa powder, and 1/2 teaspoon salt to ensure even distribution and no lumps. Gradually fold the dry ingredients into the wet mixture to form a smooth brownie batter.
  3. Bake the Brownie Layer: Grease a 9-inch springform pan thoroughly to prevent sticking. Pour the brownie batter evenly into the pan. Place in the preheated oven and bake for 25-30 minutes until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Remove and let cool completely.
  4. Prepare the Cheesecake Mixture: In a large mixing bowl, beat 16 oz softened cream cheese until creamy and smooth. Add 1 cup granulated sugar, then 3 large eggs one at a time, blending well after each. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream to create a rich and tangy cheesecake filling.
  5. Assemble and Bake Cheesecake Layer: Once the brownie layer has cooled completely, pour the cheesecake mixture over it in the springform pan, spreading evenly. Return the pan to the oven and bake for an additional 30-35 minutes until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and leave the door slightly open to prevent cracking as it cools.
  6. Make the Caramel Sauce: In a saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until the sugar turns a deep golden brown. Carefully add 6 tablespoons unsalted butter and stir until melted and combined. Slowly pour in 1/2 cup heavy cream while stirring continuously to create a smooth sauce. Remove from heat and stir in 1 teaspoon sea salt to enhance the flavor.
  7. Finishing Touches: Allow the cheesecake to cool completely to room temperature, then drizzle the homemade caramel sauce over the top evenly. Refrigerate the assembled Caramel Brownie Cheesecake for at least 2 hours to allow it to set and the flavors to meld beautifully.

Notes

  • Ensure the brownie layer is completely cooled before adding the cheesecake batter to prevent mixing layers.
  • Use a water bath while baking the cheesecake layer if you want to minimize cracks and enhance creaminess.
  • The caramel sauce can be made ahead and stored in the refrigerator; gently warm it before drizzling.
  • For easier slicing, chill the cheesecake overnight.
  • Springform pan size can be adjusted; baking times may vary with size changes.

Keywords: Brownie cheesecake, caramel sauce, layered dessert, chocolate cheesecake, homemade caramel, rich dessert, party dessert

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