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Caramel Brownie Cheesecake Recipe

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4.5 from 75 reviews

This decadent Caramel Brownie Cheesecake combines the rich, fudgy texture of a classic chocolate brownie base with a smooth, creamy cheesecake layer, all topped with a luscious homemade caramel sauce. Perfect for special occasions or a luxurious dessert treat, this recipe offers a delightful balance of flavors and textures that will impress any dessert lover.

Ingredients

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For the 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

For the Cheesecake Layer:

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

For the 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 and transfer it to a mixing bowl. Stir in the granulated sugar until well combined. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt, then gradually mix this dry blend into the wet ingredients until you have a smooth brownie batter.
  2. Bake the brownie layer: Grease a 9-inch springform pan. Pour the brownie batter evenly into the pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let it cool slightly.
  3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Add granulated sugar, then beat in eggs one at a time, ensuring each is well incorporated. Add the vanilla extract and sour cream, mixing until the cheesecake batter is uniform and velvety.
  4. Assemble and bake the cheesecake layer: Pour the cheesecake batter gently over the cooled brownie layer in the springform pan. Return to the oven and bake for an additional 30 to 35 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  5. Prepare the caramel sauce: While the cheesecake layer bakes, heat the granulated sugar over medium heat in a heavy-bottomed saucepan, stirring constantly until it melts and turns a deep amber color. Carefully add the unsalted butter, stirring until melted and combined. Slowly drizzle in the heavy cream, stirring continuously to create a smooth sauce. Remove from heat and stir in the sea salt.
  6. Cool and serve: Once the cheesecake is baked, remove it from the oven and allow it to cool completely. Drizzle the caramel sauce generously over the top. Refrigerate the entire cheesecake for at least 2 hours before slicing and serving to ensure it sets perfectly and the flavors meld together.

Notes

  • Ensure the cream cheese is fully softened at room temperature to avoid lumps in the cheesecake batter.
  • Do not overbake the cheesecake layer; it should still have a slight wobble when done to ensure a creamy texture.
  • If the caramel hardens before serving, gently warm it up until pourable again.
  • Use a water bath for the cheesecake layer if you want an even creamier texture and to prevent cracking.
  • Store leftovers covered in the refrigerator for up to 3 days.

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