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Caramel Brownie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 24 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 5 hours 35 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Brownie Cheesecake combines the rich, fudgy texture of a brownie base with a creamy, luscious cheesecake layer, all topped with a decadent salted caramel drizzle. Perfect for chocolate and caramel lovers, this dessert offers a delightful contrast of flavors and textures, making it a show-stopping treat for any occasion.

Ingredients

Brownie Base

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour

Cheesecake Layer

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup heavy cream
  • 2 large eggs, room temperature
  • 1 tsp vanilla paste or vanilla extract

Topping

  • ½ cup salted caramel sauce (homemade or store-bought)

Instructions

  1. Preheat Oven: Set oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, cocoa powder, and salt until smooth and fully combined.
  3. Add Eggs & Vanilla: Stir in vanilla extract and then add eggs one at a time, mixing well after each addition to create a smooth batter.
  4. Incorporate Flour: Gently fold in the all-purpose flour until just combined to avoid overmixing, which can toughen the brownies.
  5. Bake Brownie Base: Pour the brownie batter into the prepared pan and smooth the surface. Bake for about 15 minutes until the edges are set but the center remains slightly underbaked. Remove and let cool slightly.
  6. Beat Cream Cheese: In a separate large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy with no lumps.
  7. Add Sugars: Gradually mix in granulated sugar and light brown sugar until fully incorporated and the mixture is creamy.
  8. Incorporate Cream & Eggs: Pour in the heavy cream and mix until smooth. Add the eggs one at a time, beating on low speed after each addition to prevent air bubbles.
  9. Add Vanilla: Stir in vanilla paste or vanilla extract to enhance the cheesecake flavor.
  10. Layer Cheesecake Batter: Pour the cheesecake mixture evenly over the brownie base, smoothing the top with a spatula.
  11. Bake Cheesecake: Return the pan to the oven and bake for 50-60 minutes until the edges are firm and the center jiggles gently when shaken. Avoid overbaking to keep the cheesecake creamy.
  12. Cool & Chill: Remove from oven and allow the cheesecake to cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
  13. Warm Caramel: Gently heat the salted caramel sauce until it is pourable but not hot.
  14. Drizzle & Serve: Pour the warmed caramel sauce over the chilled cheesecake, allowing it to drizzle beautifully down the sides before slicing and serving.

Notes

  • Use room temperature eggs for the cheesecake to ensure a smooth batter.
  • Do not overmix the brownie batter or cheesecake to maintain a tender texture.
  • Chilling the cheesecake overnight improves flavor and sets the texture perfectly.
  • You can use store-bought salted caramel sauce or make your own for the topping.
  • To prevent cracks, avoid opening the oven door frequently during baking.
  • For easier removal, run a knife around the edges before releasing the springform pan.

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