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Caramel Brownie Cheesecake Recipe

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★★★★★

4.8 from 77 reviews

A decadent Caramel Brownie Cheesecake that combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer swirled with homemade buttery caramel sauce. This indulgent dessert is topped with extra caramel drizzle and optional chocolate chips or nuts for added texture and flavor.

Ingredients

Scale

For the 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

For the Cheesecake Filling:

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

For the 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. Mix the Wet Ingredients for Brownie Base: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.
  2. Add the Dry Ingredients: Sift in the cocoa powder, flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
  3. Bake the Brownie Layer: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Pour the brownie batter into the pan, smoothing the top. Bake for 20 minutes, then let it cool slightly.
  4. Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
  5. Add the Eggs and Sour Cream: Beat in the eggs, one at a time, followed by the sour cream and vanilla extract. Mix until the filling is smooth.
  6. Layer the Cheesecake on the Brownie Base: Pour the cheesecake mixture over the slightly cooled brownie base, spreading it evenly.
  7. Add the Caramel Swirl: Drizzle 3-4 tablespoons of caramel sauce over the cheesecake layer. Use a knife or skewer to create swirls.
  8. Bake the Cheesecake Layer: Place the springform pan in a preheated oven and bake at 325°F (160°C) for 40-50 minutes, or until the edges are set and the center is slightly jiggly.
  9. Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
  10. Prepare the Caramel Sauce: Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber in color. Carefully whisk in the butter until fully melted. Slowly pour in the heavy cream, whisking continuously. Add the vanilla extract and a pinch of salt. Remove from heat and let cool.
  11. Serve and Garnish: Before serving, drizzle the cheesecake with more caramel sauce and optionally sprinkle with chocolate chips, chopped nuts, or additional caramel swirls.

Notes

  • Ensure the cream cheese is softened before mixing to avoid lumps in the cheesecake filling.
  • Do not overbake the cheesecake; the center should remain slightly jiggly to avoid cracking.
  • Use a water bath if desired to prevent cracking and ensure even baking of the cheesecake layer.
  • Let the caramel sauce cool slightly before swirling it into the cheesecake to prevent blending it completely.
  • This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: Caramel Brownie Cheesecake, caramel cheesecake, brownie base dessert, chocolate cheesecake, layered cheesecake dessert

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