Description
This luscious Caramel Brownie Cheesecake combines the rich, fudgy texture of chocolate brownies with a creamy cheesecake layer, topped off with a smooth, homemade caramel sauce. Perfect for special occasions or indulgent dessert lovers, this recipe is a delightful blend of textures and flavors that will satisfy your sweet tooth.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Caramel Sauce
- 1 cup sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Melt the butter in a saucepan or microwave. In a mixing bowl, combine the melted butter and 1 cup granulated sugar, stirring well. Add the 2 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract. Sift together the cocoa powder, flour, and salt, then fold into the wet ingredients until fully incorporated. Pour this batter into a greased 9-inch springform pan and bake for 20 minutes until set but still slightly soft in the center.
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup sugar and blend well. Add the eggs one at a time, beating thoroughly after each addition. Mix in 1 teaspoon vanilla extract and the sour cream until the mixture is smooth. Pour this cheesecake batter evenly over the baked brownie base.
- Bake the Cheesecake: Return the pan to the oven and bake the layered dessert for an additional 45 minutes at 350°F (175°C). The cheesecake layer should be set but may have a slight wobble in the center. Remove the pan and allow the cheesecake to cool completely on a wire rack.
- Make the Caramel Sauce: In a medium saucepan, heat 1 cup sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully stir in 6 tablespoons of butter until melted and combined. Remove from heat and slowly whisk in 1/2 cup heavy cream until smooth. Add a pinch of salt and stir to combine thoroughly. Allow the caramel to cool slightly before pouring it evenly over the cooled brownie cheesecake.
- Chill and Serve: Refrigerate the caramel brownie cheesecake for at least 2 hours to set completely. Once chilled, remove from the springform pan, slice, and serve as a decadent dessert.
Notes
- Be careful when melting sugar for the caramel, as it can burn quickly; use medium heat and stir constantly.
- Allow the cheesecake to cool fully before adding caramel to prevent it from melting into the dessert.
- Use a springform pan for easy removal of the cheesecake.
- For best results, let the cheesecake chill overnight to enhance flavor and texture.
- You can add a sprinkle of sea salt atop the caramel for a salted caramel variation.
