Description
This Caramel Brownie Cheesecake is a luscious fusion of fudgy brownies and creamy cheesecake, all elevated with ribbons of gooey caramel. With a rich brownie base and a silky cheesecake filling, each slice delivers a decadent bite, making it a showstopping dessert for any occasion.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus ingredients listed on box) or homemade brownie batter
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Caramel Layer
- 1 cup caramel sauce (plus extra for drizzling)
- 1/2 teaspoon sea salt (optional, for salted caramel flavor)
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
- Make the Brownie Base: Prepare the brownie batter as directed on the brownie mix box, or use your favorite homemade recipe. Pour the batter into the springform pan and spread evenly. Bake for 20–25 minutes, just until set but not fully cooked through. Let the brownie base cool slightly while you prepare the cheesecake layer.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) to gently bake the cheesecake layer without overbaking the base.
- Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until silky smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract, sour cream, and all-purpose flour until fully combined and the batter is even.
- Layer the Cheesecake and Caramel: Pour half of the prepared cheesecake batter over the cooled brownie base. Drizzle half of the caramel sauce over this layer. Gently add the remaining cheesecake batter on top, smoothing the surface with a spatula.
- Bake the Cheesecake: Bake the layered cake for 50–60 minutes at 325°F (163°C), until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
- Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to let it fully set and develop its flavors.
- Finish and Serve: Before serving, drizzle the top of the cheesecake with the remaining caramel sauce and sprinkle with sea salt, if desired, for a delightful sweet-salty finish. Slice, serve, and enjoy your decadent creation.
Notes
- For best results, ensure all your ingredients are at room temperature before mixing to prevent lumps in the cheesecake batter.
- If using homemade brownie batter, don’t overbake during the first step since it will bake again with the cheesecake.
- Chilling the cheesecake overnight yields the creamiest texture and easiest slicing.
- You can use store-bought or homemade caramel sauce for drizzling.
- For extra decadence, top with whipped cream or chocolate shavings before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 510
- Sugar: 38g
- Sodium: 340mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg