Description
This Caramel Brownie Cheesecake is a decadent dessert combining a rich, fudgy brownie base with a smooth, creamy cheesecake layer, topped with a luscious homemade caramel sauce. Perfect for special occasions and sure to impress with its harmonious blend of chocolate, cream cheese, and caramel flavors.
Ingredients
Scale
Brownie Layer
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat and prepare brownie batter: Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan or microwave, then stir in 2 cups of granulated sugar. Add 4 large eggs one at a time, mixing well after each addition, and stir in 1 teaspoon of vanilla extract.
- Combine dry ingredients for brownie: In a separate bowl, sift together 1 cup all-purpose flour, 1 cup cocoa powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated to form a smooth brownie batter.
- Bake the brownie layer: Grease a 9-inch springform pan and pour in the brownie batter. Bake for 25 to 30 minutes until the edges are set but the center is slightly soft. Remove from the oven and let it cool slightly.
- Prepare cheesecake mixture: In a large mixing bowl, beat 16 oz softened cream cheese until smooth. Add 1 cup granulated sugar and beat until combined. Add 3 large eggs, one at a time, mixing thoroughly after each addition, followed by 1 teaspoon vanilla extract and 1/2 cup sour cream. Beat until the mixture is smooth and creamy.
- Bake cheesecake layer: Pour the cheesecake mixture gently over the cooled brownie layer in the springform pan. Return the pan to the oven and bake for 30 to 35 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Make caramel sauce: While the cheesecake bakes, prepare the caramel by melting 1 cup granulated sugar over medium heat in a heavy-bottomed saucepan. Stir continuously until the sugar dissolves and turns a deep golden amber color. Remove from heat and quickly stir in 6 tablespoons unsalted butter until melted and combined. Gradually add 1/2 cup heavy cream while stirring. Return to low heat and cook for an additional 1-2 minutes until smooth. Stir in 1 teaspoon sea salt and remove from heat.
- Assemble and chill: Allow the cheesecake to cool at room temperature, then drizzle the caramel sauce evenly over the top. Refrigerate the cheesecake for at least 2 hours, or until fully chilled and set before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Do not overbake the brownie; it should be slightly underdone to maintain fudginess under the cheesecake layer.
- Use a water bath for the cheesecake layer if you want an extra creamy texture and to prevent cracking.
- The caramel sauce can be made ahead and stored in the refrigerator; warm slightly before drizzling.
- For easier slicing, run a knife under hot water before cutting each slice.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 480
- Sugar: 38g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Caramel Brownie Cheesecake, chocolate cheesecake, caramel sauce dessert, layered cheesecake, homemade caramel, fudge brownie, creamy cheesecake
