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Caramel Brownie Cheesecake Recipe

Caramel Brownie Cheesecake Recipe
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★★★★★

5.2 from 23 reviews

Indulge in the rich and decadent Caramel Brownie Cheesecake, featuring a fudgy brownie base, a creamy cheesecake layer, and a luscious homemade caramel sauce drizzled on top. This dessert combines the best of chocolate and caramel in a perfectly balanced treat that’s ideal for special occasions or whenever you crave a sophisticated sweet delight.

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 Brownie Batter: Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan or microwave, then stir in 2 cups of granulated sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract to flavor the mixture.
  2. Combine Dry Ingredients and Mix: Sift together 1 cup all-purpose flour, 1 cup cocoa powder, and 1/2 teaspoon salt in a separate bowl. Gradually fold the dry ingredients into the wet batter until smooth and fully incorporated.
  3. Bake Brownie Layer: Grease a 9-inch springform pan thoroughly. Pour the brownie batter into the pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool slightly.
  4. Make Cheesecake Filling: In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth. Gradually add 1 cup granulated sugar, then add 3 large eggs one by one, mixing well after each. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until the mixture is creamy and smooth.
  5. Assemble and Bake: Pour the cheesecake mixture gently over the cooled brownie layer, spreading evenly to cover. 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.
  6. Prepare Caramel Sauce: In a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it turns a deep amber color. Carefully add 6 tablespoons unsalted butter and stir until melted and combined. Slowly pour in 1/2 cup heavy cream while stirring continuously, then add 1 teaspoon sea salt. Cook for another minute until smooth and glossy. Remove from heat.
  7. Finish and Chill: Allow the cheesecake to cool to room temperature, then drizzle the homemade caramel sauce evenly over the top. Refrigerate for at least 2 hours, or until fully chilled and set before serving.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Do not overbake the brownie layer; it should be slightly undercooked to maintain fudginess under the cheesecake.
  • Be careful when melting the sugar for caramel, as it can burn quickly; use medium heat and stir constantly.
  • Use a springform pan to easily remove the cheesecake without damaging the layers.
  • For a firmer cheesecake, chilling overnight is recommended.

Nutrition

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

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