Caramel Brownie Cheesecake
Decadent layers of fudgy brownie, creamy cheesecake, and rich caramel make this dessert unforgettable.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6+ hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brownie Base:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
For the Caramel Topping:
½ cup granulated sugar
2 tbsp butter
¼ cup heavy cream
Pinch of sea salt (optional)
Instructions
Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
Make the brownie base: In a bowl, mix melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until smooth. Spread into prepared pan and bake for 15–18 minutes until just set. Let cool slightly.
Prepare cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in sour cream, vanilla, and flour.
Pour cheesecake batter over cooled brownie base. Smooth the top.
Bake for 45–50 minutes or until center is set but slightly jiggly. Turn off oven, crack the door, and let cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Make caramel sauce: Heat sugar in a saucepan over medium heat until melted and golden. Stir in butter, then carefully add cream and mix until smooth. Add a pinch of salt, if desired. Cool slightly.
Drizzle caramel over chilled cheesecake before serving.
Notes
You can use store-bought caramel sauce as a shortcut.
For a crunch, sprinkle chopped pecans or toffee bits over the caramel topping.
Store leftovers in the fridge for up to 5 days.
Find it online: https://allrecipesmade.com/caramel-brownie-cheesecake/
