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Caramel Brownie Cheesecake Recipe

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★★★★★

4.4 from 135 reviews

This luscious Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer swirled with homemade buttery caramel sauce. Perfectly baked to create distinct layers and topped with optional chocolate chips or nuts, this indulgent dessert offers a delightful blend of chocolate, caramel, and creamy textures that will satisfy any sweet tooth.

Ingredients

Scale

Brownie Base

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings

  • Extra caramel drizzle
  • Chocolate chips
  • Chopped pecans or walnuts

Instructions

  1. Prepare the Brownie Base: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing until well combined. Sift in the cocoa powder, all-purpose flour, baking powder, and salt, then fold into the wet ingredients until just combined. Pour the batter into a greased 9-inch springform pan lined with parchment paper and bake at 350°F (175°C) for 20 minutes. Remove and let cool slightly.
  2. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, then beat in sour cream and vanilla extract until the mixture is smooth and well combined.
  3. Assemble the Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base. Drizzle 3-4 tablespoons of caramel sauce over the cheesecake layer and use a knife or skewer to create swirls for a marbled effect.
  4. Bake the Cheesecake: Bake the assembled cheesecake at 325°F (160°C) for 40-50 minutes, until the edges are set but the center still jiggles slightly. Remove from oven and allow to cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
  5. Prepare the Caramel Sauce: In a medium saucepan over medium heat, melt granulated sugar while stirring constantly until it turns amber in color. Whisk in cubed butter until fully melted. Slowly add heavy cream, continuing to whisk. Stir in vanilla extract and a pinch of salt. Remove from heat and let cool before using.
  6. Serve and Garnish: Drizzle additional caramel sauce over the chilled cheesecake. Optionally, sprinkle with chocolate chips, chopped pecans, or walnuts for added texture and flavor before serving.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth cheesecake filling without lumps.
  • Do not overmix batter to keep a tender brownie texture.
  • You can substitute nuts with any preferred toppings like toffee bits or shredded coconut.
  • The caramel sauce can be made ahead and stored in the refrigerator for up to one week; gently reheat before use.
  • Use a water bath when baking the cheesecake if you want to prevent cracks, although this recipe’s layering reduces that risk.
  • Let the cheesecake chill thoroughly; this improves texture and flavor melding.

Keywords: Caramel Brownie Cheesecake, Chocolate Cheesecake, Caramel Sauce, Brownie Base, Decadent Dessert

Find it online: https://dinewithdylan.com/caramel-brownie-cheesecake-recipe-2/