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Caramel Brownie Cheesecake

Indulge in Rich Caramel Brownie Cheesecake Bliss

This Caramel Brownie Cheesecake is a decadent dessert that combines rich chocolate and creamy cheesecake for an indulgent experience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Refrigeration Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine if lactose-free.
  • 2 cups Granulated Sugar Sweetens the brownie layer; brown sugar can add extra moisture and flavor.
  • 4 large Eggs Binds ingredients together for structure and moisture; use flaxseed eggs for a vegan alternative.
  • 2 teaspoons Vanilla Extract Enhances the flavor of the brownie; if absent, try a different extract for variation.
  • 1 cup All-Purpose Flour Gives structure to the brownie; gluten-free flour can be used for a gluten-free option.
  • 1 cup Cocoa Powder Ensures a rich chocolate flavor; Dutch-process cocoa provides deeper color and taste.
  • 1 pinch Salt Balances sweetness and enhances flavor.
For the Cheesecake Layer
  • 16 ounces Cream Cheese The base for the cheesecake layer, providing a rich creaminess; opt for vegan cream cheese for a dairy-free option.
  • 1 cup Granulated Sugar Adds sweetness to the cheesecake filling.
  • 2 large Eggs Provides structure to the cheesecake.
  • 1 teaspoon Vanilla Extract Enhances the flavor of the cheesecake.
  • ½ cup Sour Cream Adds tang and moisture; can be replaced with Greek yogurt for a lighter choice.
For the Caramel Sauce
  • 1 cup Granulated Sugar Base for the caramel sauce.
  • 6 tablespoons Unsalted Butter Contributes to the richness of the caramel; substitute with coconut cream for a dairy-free option.
  • ½ cup Heavy Cream Adds richness to the caramel sauce.
  • 1 teaspoon Sea Salt Elevates the flavor of the caramel sauce and balances sweetness.

Equipment

  • 9-inch springform pan
  • medium saucepan
  • large mixing bowl
  • whisk
  • Sifter

Method
 

Brownie Layer
  1. Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan over low heat. Mix in granulated sugar until well combined and cool slightly. Add eggs and vanilla extract.
  2. Sift together all-purpose flour, cocoa powder, and salt in a bowl. Gradually fold it into the wet mixture until just combined.
  3. Grease a 9-inch springform pan. Pour brownie batter into the pan and bake for 25-30 minutes. Let cool completely.
Cheesecake Layer
  1. Beat cream cheese and granulated sugar until creamy. Add eggs, vanilla extract, and sour cream, mixing until just combined.
  2. Pour the cheesecake mixture over the cooled brownie layer. Bake for 30-35 minutes until edges are set but center jiggles slightly. Avoid overbaking.
Caramel Sauce
  1. While the cheesecake bakes, melt granulated sugar in a saucepan until golden brown. Add butter and heavy cream, stirring until combined. Finish with sea salt.
Cooling and Serving
  1. Let the cheesecake cool in the pan for about 15 minutes. Drizzle caramel sauce over the top. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for smooth mixing. Refrigerate overnight for the best flavor.

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